Name:

Mohsin Sohail

Reg Id:

L1S22BSBT0025

Section:

AT-04

Subject:

Molecular Biology

Date:

21-January-2024
 Impact of Next Generation Sequencing Techniques in Food
Microbiology

Abstract:

Next-generation sequencing (NGS) techniques, such as Illumina and Ion Torrent, have
revolutionized the study of food microbiota. These high-throughput methods accurately identify
microbial taxa, uncover operons and genes, and analyze diversity and dynamics in various food
ecosystems. Applications include the microbiota of milk, fermented dairy products, and plant-,
meat-, and fish-derived foods. NGS enhances food safety by monitoring microbial composition.
Despite challenges, ongoing research aims to improve accuracy and efficiency, promising further
insights into microbial communities in food.

Summary:

The article discusses the transformative impact of Next Generation Sequencing (NGS)
techniques on food microbiology. It highlights the complexities of microbial communities in
foods, emphasizing the role of both beneficial and undesirable microorganisms. The traditional
culturing methods are critiqued for their limitations in fully characterizing food-associated
microbiotas. Culture-independent molecular methods, particularly those based on nucleic acid
analysis, are presented as effective alternatives. Techniques like denaturing gradient gel
electrophoresis (DGGE) and quantitative PCR (qPCR) are identified for their widespread use in
food microbiota analysis, providing valuable insights into fermentation dynamics. The article
also introduces the NGS platforms, such as 454, Illumina, SOLiD, Ion Torrent, and PacBio, and
discusses their varied engineering, chemistry, output, accuracy, and cost. Furthermore, it
mentions the ongoing development of 'third-generation' techniques with potential applications in
food microbiology. Overall, the article underscores how NGS technologies have revolutionized
the study of food-associated microbial ecosystems, offering high-throughput options for a more
comprehensive understanding of microbial diversity and function in food environments.