Akademik Veri Yönetim Sistemi
1st SafeGameMeat Conference, Porto, Portekiz, 26 - 29 Mayıs 2025, ss.8-9, (Tam Metin Bildiri)
Yak (Bos grunniens) meat is one of the most important
staple foods in people's diets, especially in Asian countries such as western
China and Nepal. However, it is also becoming increasingly popular, and its
production is rising in other Asian countries, such as Kyrgyzstan. In this study, yak meat samples (n
= 63) were investigated for the first time using Next-Generation Sequencing and
metabarcoding analysis, originating from two different plateaus in Sary Jaz (n
= 33) and Ysyk-Ata (n = 30) in Kyrgyzstan. Our initial data showed that Firmicutes (31.2%-60.5%),
Proteobacteria, and Bacteroidota (12.3%-17.4%) were the dominant bacterial phyla
in yak meat samples. In addition, Vagococcaceae
(24.3% to 59.7%), Erwiniaceae (23.9% to 46.7%),
and Lactobacillaceae were identified as the dominant
bacterial genera. The meat samples also
detected Lactococcus, Klebsiella, Cronobacter, and Enterococcus spp.. In
conclusion, it is essential to consider that undercooked yak meat may pose a
risk to consumers regarding some pathogens and potential pathogens.