title: Bacterial community analysis of Tatsoi cultivated by hydroponics.
abstract: Tatsoi (Brassica narinosa) is a popular Asian salad green that is mostly consumed as a source of fresh produce. The purpose of this study was to assess the microbial diversity of Tatsoi cultivated in a hydroponic system and of its ecosystem. Tatsoi leaves, nutrient solution, and perlite/earth samples from a trickle feed system (TFS) and an ebb-and-flow system (EFS) were collected and their microbial communities were analyzed by pyrosequencing analysis. The results showed that most bacteria in the leaves from the TFS contained genus Sporosarcina (99.6%), while Rhizobium (60.4%) was dominant in the leaves from the EFS. Genus Paucibacter (18.21%) and Pelomonas (12.37%) were the most abundant microbiota in the nutrient solution samples of the TFS. In the EFS, the nutrient solution samples contained mostly genus Rhodococcus and Acinetobacter. Potential microbial transfer between the leaves and the ecosystem was observed in the EFS, while samples in the TFS were found to share only one species between the leaves, nutrient solution, and earth. Together, these results show that the bacterial populations in Tatsoi and in its ecosystem are highly diverse based on the cultivation system.
authors.affiliation: a Department of Food and Nutrition , Gyeongsang National University , Jinju , Republic of Korea.|b Institute of Agriculture & Life Science, Gyeongsang National University , Jinju , Republic of Korea.
authors.forename: Ok K
authors.initials: OK
authors.lastname: Koo
authors.affiliation: c Center for Eco-Friendly New Materials, Korea Research Institute of Chemical Technology , Daejeon , Republic of Korea.|d Department of Green Chemistry and Environmental Biotechnology , Korea University of Science and Technology , Daejeon , Republic of Korea.
authors.forename: Hun
authors.initials: H
authors.lastname: Kim
authors.affiliation: e Food Safety Research Group, Korea Food Research Institute , Seongnam , Republic of Korea.
authors.forename: Hyun J
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: f Center for Food Safety, Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA.
authors.forename: Christopher A
authors.initials: CA
authors.lastname: Baker
authors.affiliation: f Center for Food Safety, Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
mesh_terms: D001419:Bacteria / Q000145:classification / Q000302:isolation & purification; D001937:Brassica / Q000382:microbiology*; D005516:Food Microbiology; D018527:Hydroponics; D064307:Microbiota; D018515:Plant Leaves / Q000382:microbiology*; D014675:Vegetables / Q000382:microbiology*
keywords: Hydroponics; Tatsoi; bacterial community; fresh produce; pyrosequencing