Vagococcus proximus
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Related Articles from SNS
Longitudinal RNA Seq analyses reveal the prominent role of Vagococcus in broiler meat spoilage microbiome
Background Raw broiler meat products are highly perishable, and microbial activity is the main factor limiting their shelf lives. The spoilage microbiomes of broiler meat products have been studied mainly using traditional culturing methods and 16S rRNA gene amplicon sequencing, neither of which can show the activity of whole microbiome. Previous metatranscriptomic research of broiler spoilage has also remained limited to specific spoilage organisms rather than entire microbiomes.