Characterization of Bacteria in Food Samples by Next Generation Sequencing
7 May 2014
To maintain the high quality of food products, it is important to perform quality controls on a regular basis. The presence of wanted microorganisms needs to be confirmed and the presence of microorganisms that may lead to spoilage must be ruled out. NGS is a powerful tool to investigate the bacterial composition of food. This application note presents two examples illustrating the underlying workflow and possible outcome. In the first experiment, we identified bacteria in two different brands of yogurt (soy bean yogurt and a yogurt drink). In the second experiment, we determined the detection limit of contaminating bacteria by spiking different quantities of E. coli into yogurt.