Microbiological characterization of chicken extract with salt on the processing steps (ITS)

The study provides important data on the microbiological profile throughout all stages of processing liquid chicken extract with salt, through a perspective of sequencing amplicons based on 16S rRNA and ITS, and culture-dependent microbiological techniques. Samples were collected at all stages of the production chain, from the liquid chicken extract process. Altogether, 10 units were obtained per batch, one batch per day, on eight different dates. Those referring to the first three batches were used to form pools at each production stage, totaling 10 pools, and submitted to analysis of 16S rRNA and ITS sequencing, regardless of cultivation. Another five collections were carried out, two of which were sent for culture-dependent microbiological tests, one for physical chemical characterization, and three for microbiological tests for spore counting.