Journal: mSystems

Article Title: Comprehensive Wet-Bench and Bioinformatics Workflow for Complex Microbiota Using Oxford Nanopore Technologies

doi: 10.1128/mSystems.00750-21

Figure Lengend Snippet: Impact of eating and drinking on the buccal microbiome. (a) Experimental design. Four healthy nonvegetarian volunteers followed the protocol for 2 days. (b) Unweighted UniFrac distance ordinated with principal coordinate analysis showing the beta diversity at species level. Squares display the buccal swabs in the morning before eating (baseline), circles are the samples after eating (5 min, 30 min, and 240 min), whereas stars represent samples after drinking (5 min, 30 min, and 240 min). Samples were rarefied to 9,000 reads/sample.

Article Snippet: As a positive control, a gut mock community was purchased from ZymoBIOMICS gut microbiome standard (Zymo Research), extracted, and sequenced alongside swab samples.

Techniques:

Journal: Foods (Basel, Switzerland)

Article Title: Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis.

doi: 10.3390/foods12040844

Figure Lengend Snippet: Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.

Article Snippet: A mock community made up equal proportions of Escherichia coli ATCC BAA 1427, Enterococcus faecium 201224-016, and Pediococcus acidilactici ATCC 8042 was used as a positive control for comparison.

Techniques: Growth Assay, Bacteria, Isolation, Incubation