The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts
The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumpt...
Published in: | Food Microbiology |
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2020
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Online Access: | https://curis.ku.dk/portal/da/publications/the-microbial-composition-of-dried-fish-prepared-according-to-greenlandic-inuit-traditions-and-industrial-counterparts(95a3aa5f-3d66-4879-9c3a-d1a8ea4bbb97).html https://doi.org/10.1016/j.fm.2019.103305 https://curis.ku.dk/ws/files/228366632/The_microbial_composition_of_dried_fish_prepared_according_to_Greenlandic_Inuit_traditions_and_industrial_counterparts.pdf |
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ftcopenhagenunip:oai:pure.atira.dk:publications/95a3aa5f-3d66-4879-9c3a-d1a8ea4bbb97 2024-05-12T07:59:34+00:00 The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts Hauptmann, Aviaja L. Paulová, Petronela Castro-Mejía, Josué L. Hansen, Lars H. Sicheritz-Pontén, Thomas Mulvad, Gert Nielsen, Dennis S. 2020 application/pdf https://curis.ku.dk/portal/da/publications/the-microbial-composition-of-dried-fish-prepared-according-to-greenlandic-inuit-traditions-and-industrial-counterparts(95a3aa5f-3d66-4879-9c3a-d1a8ea4bbb97).html https://doi.org/10.1016/j.fm.2019.103305 https://curis.ku.dk/ws/files/228366632/The_microbial_composition_of_dried_fish_prepared_according_to_Greenlandic_Inuit_traditions_and_industrial_counterparts.pdf eng eng info:eu-repo/semantics/openAccess Hauptmann , A L , Paulová , P , Castro-Mejía , J L , Hansen , L H , Sicheritz-Pontén , T , Mulvad , G & Nielsen , D S 2020 , ' The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts ' , Food Microbiology , vol. 85 , 103305 . https://doi.org/10.1016/j.fm.2019.103305 16S rRNA gene amplicon sequencing Animal-sourced Desiccation Inuit Microbiota Traditional foods article 2020 ftcopenhagenunip https://doi.org/10.1016/j.fm.2019.103305 2024-04-18T00:28:16Z The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk, but might also positively influence host health by transferring a yet unknown diversity of live microbes to the human gastrointestinal tract. Here we report the first study of the microbial composition of traditionally dried fish prepared according to Greenlandic traditions and their industrial counterparts. We show that dried capelin prepared according to traditional methods have microbiomes clearly different from industrially prepared capelin, which also have more homogenous microbiomes than traditionally prepared capelin. Interestingly, the locally preferred type of traditionally dried capelin, described to be tastier than other traditionally dried capelin, contains bacteria that potentially confer distinct taste. Finally, we show that dried cod have comparably more homogenous microbiomes when compared to capelin and that in general, the environment of drying is a major determinant of the microbial composition of these indigenous food products. Article in Journal/Newspaper Arctic greenlandic inuit University of Copenhagen: Research Arctic Food Microbiology 85 103305 |
institution |
Open Polar |
collection |
University of Copenhagen: Research |
op_collection_id |
ftcopenhagenunip |
language |
English |
topic |
16S rRNA gene amplicon sequencing Animal-sourced Desiccation Inuit Microbiota Traditional foods |
spellingShingle |
16S rRNA gene amplicon sequencing Animal-sourced Desiccation Inuit Microbiota Traditional foods Hauptmann, Aviaja L. Paulová, Petronela Castro-Mejía, Josué L. Hansen, Lars H. Sicheritz-Pontén, Thomas Mulvad, Gert Nielsen, Dennis S. The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
topic_facet |
16S rRNA gene amplicon sequencing Animal-sourced Desiccation Inuit Microbiota Traditional foods |
description |
The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk, but might also positively influence host health by transferring a yet unknown diversity of live microbes to the human gastrointestinal tract. Here we report the first study of the microbial composition of traditionally dried fish prepared according to Greenlandic traditions and their industrial counterparts. We show that dried capelin prepared according to traditional methods have microbiomes clearly different from industrially prepared capelin, which also have more homogenous microbiomes than traditionally prepared capelin. Interestingly, the locally preferred type of traditionally dried capelin, described to be tastier than other traditionally dried capelin, contains bacteria that potentially confer distinct taste. Finally, we show that dried cod have comparably more homogenous microbiomes when compared to capelin and that in general, the environment of drying is a major determinant of the microbial composition of these indigenous food products. |
format |
Article in Journal/Newspaper |
author |
Hauptmann, Aviaja L. Paulová, Petronela Castro-Mejía, Josué L. Hansen, Lars H. Sicheritz-Pontén, Thomas Mulvad, Gert Nielsen, Dennis S. |
author_facet |
Hauptmann, Aviaja L. Paulová, Petronela Castro-Mejía, Josué L. Hansen, Lars H. Sicheritz-Pontén, Thomas Mulvad, Gert Nielsen, Dennis S. |
author_sort |
Hauptmann, Aviaja L. |
title |
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
title_short |
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
title_full |
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
title_fullStr |
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
title_full_unstemmed |
The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts |
title_sort |
microbial composition of dried fish prepared according to greenlandic inuit traditions and industrial counterparts |
publishDate |
2020 |
url |
https://curis.ku.dk/portal/da/publications/the-microbial-composition-of-dried-fish-prepared-according-to-greenlandic-inuit-traditions-and-industrial-counterparts(95a3aa5f-3d66-4879-9c3a-d1a8ea4bbb97).html https://doi.org/10.1016/j.fm.2019.103305 https://curis.ku.dk/ws/files/228366632/The_microbial_composition_of_dried_fish_prepared_according_to_Greenlandic_Inuit_traditions_and_industrial_counterparts.pdf |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic greenlandic inuit |
genre_facet |
Arctic greenlandic inuit |
op_source |
Hauptmann , A L , Paulová , P , Castro-Mejía , J L , Hansen , L H , Sicheritz-Pontén , T , Mulvad , G & Nielsen , D S 2020 , ' The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts ' , Food Microbiology , vol. 85 , 103305 . https://doi.org/10.1016/j.fm.2019.103305 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.fm.2019.103305 |
container_title |
Food Microbiology |
container_volume |
85 |
container_start_page |
103305 |
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1798840956478291968 |