Microbial analysis of the production line for roasted seaweed snacks

This study analyzed the microbial populations associated with the production line of roasted seaweed products. A total of four seaweed snack processing plants were sampled. Twenty seven types of samples covering raw materials, finished products, environmental and personnel samples were collected from each plant. For the culture-dependent analysis step, total aerobic plate (APC), coliform, and mold counts were analyzed and calculated. Selected samples were also used for 16S rRNA sequencing to better mapping the microbial populations.