Figure 4 | Scientific Reports

Figure 4

From: Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling

Figure 4

The microbiome analysis of tilapia and commonly-consumed sashimi samples in restaurants. (A) The relative abundance of microbiota in 2 tilapia sashimi mislabeled as snapper (SN1, HN1: Oreochromis niloticus) and 8 commonly-consumed and correctly labeled sashimi (MT2: Thunnus thynnus; KH1: Atheresthes stomias; FW1: Makaira nigricans; FS1: Salmo salar; KY1: Seriola dumerili; IN1: Pagrus major; UY2: Seriola quinqueradiata; KH2: Cololabis saira). Significant difference of relative abundance of Pseudomonas and Dechloromonas were found between tilapia and commonly-consumed sashimi samples (both P = 0.044). (B) Rarefaction curves of the 10 samples in the microbiome sequencing saturation analysis.

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