ArticleFoods (Basel, Switzerland)2022
Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Shelf-life extension of lettuce using cell-penetrating peptide-peptide nucleic acid conjugates targetingCurrent research in food science · 2026Article
- Evaluation of pathogenic bacteria growth and food quality during cold storage in Korean seasoning vegetables subjected to minimal processing.Food science and biotechnology · 2025Article
- Effects of Short-Term Straw Return and Manure Fertilization on Soil Microorganisms and Soybean Yield in Parent Material of Degraded Black Soil in Northeast China.Microorganisms · 2025Article
- In the Depths of Wash Water: Isolation of Opportunistic Bacteria from Fresh-Cut Processing Plants.Pathogens (Basel, Switzerland) · 2024Article
- Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai.Foods (Basel, Switzerland) · 2024Article
- Identification and Characterization of Antibiotic-Resistant, Gram-Negative Bacteria Isolated from Korean Fresh Produce and Agricultural Environment.Microorganisms · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Microbial community distribution in vegetables can affect their quality. This study analyzed the distribution of the microbial community at various stages during processing and storage with the microbial diversity analysis, and evaluated the correlation between the dominant bacteria and sensory quality of lettuce using correspondence analysis with multiple regression analysis. Results showed that the process of washing, cutting, then disinfection and dewatering could change the community distribution and dominant bacteria in lettuce, and maintain better texture, morphology, aroma, color qualities of lettuce. The total number of colonies and relative abundance of
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