Figure 1
From: Uncovering the microbiome landscape in sashimi delicacies
(A) Flowchart of the study, outlining the three major steps of this research including sashimi specimens collection; fish species identification using MT-CO1 sequences as barcodes; and microbiome profiling using 16S rRNA sequences. (B) The sashimi specimens were collected from 12 food providers/restaurants in Taiwan. After fish species identification, a total of 38 samples were selected for microbiome profiling (C) Rarefaction curves of all the investigated sashimi samples. The horizontal axis shows the sequencing depths. The vertical axis shows the number of identified operational taxonomic units (OTU). The saturation of the identified number of OTUs demonstrates that sequencing depth is adequate for a comprehensive analysis. (D) The relative abundance of Pseudomonas spp. in sashimi samples of tilapia are significantly higher than other fish types (Mann–Whitney test; P = 0.0010), validating our previous observations successfully.
