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Pathak A, Marquez M, Stothard P, Chukwujindu C, Su JQ, Zhou Y, Zhou XY, Jagoe CH, Chauhan A. A seasonal study on the microbiomes of Diploid vs. Triploid eastern oysters and their denitrification potential. iScience 2024; 27:110193. [PMID: 38984199 PMCID: PMC11231605 DOI: 10.1016/j.isci.2024.110193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 04/09/2024] [Accepted: 06/03/2024] [Indexed: 07/11/2024] Open
Abstract
Oyster reefs are hotspots of denitrification mediated removal of dissolved nitrogen (N), however, information on their denitrifier microbiota is scarce. Furthermore, in oyster aquaculture, triploids are often preferred over diploids, yet again, microbiome differences between oyster ploidies are unknown. To address these knowledge gaps, farmed diploid and triploid oysters were collected over an annual growth cycle and analyzed using shotgun metagenomics and quantitative microbial elemental cycling (QMEC) techniques. Regardless of ploidy, Psychrobacter genus was abundant, with positive correlations found for genes of central metabolism, DNA metabolism, and carbohydrate metabolism. MAGs (metagenome-assembled genomes) yielded multiple Psychrobacter genomes harboring norB, narH, narI, and nirK denitrification genes, indicating their functional relevance within the eastern oysters. QMEC analysis indicated the predominance of carbon (C) and nitrogen (N) cycling genes, with no discernable patterns between ploidies. Among the N-cycling genes, the nosZII clade was overrepresented, suggesting its role in the eastern oyster's N removal processes.
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Affiliation(s)
- Ashish Pathak
- School of the Environment, Florida A&M University, 1515 S. Martin Luther King Boulevard, Tallahassee, FL 32307, USA
| | - Mario Marquez
- Texas Sea Grant College Program, 4115 TAMU Eller O&M 306, Texas A&M University, College Station, TX 77843, USA
| | - Paul Stothard
- Department of Agricultural, Food and Nutritional Science, University of Alberta, General Services Bldg, Edmonton, AB 2-31 T6G 2H1, Canada
| | - Christian Chukwujindu
- Material & Energy Technology Department, Projects Development Institute, Emene Industrial Layout, Enugu-Nigeria 400104
| | - Jian-Qiang Su
- Fujian Key Laboratory of Watershed Ecology, Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Yanyan Zhou
- Fujian Key Laboratory of Watershed Ecology, Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Xin-Yuan Zhou
- Fujian Key Laboratory of Watershed Ecology, Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Charles H. Jagoe
- School of the Environment, Florida A&M University, 1515 S. Martin Luther King Boulevard, Tallahassee, FL 32307, USA
| | - Ashvini Chauhan
- School of the Environment, Florida A&M University, 1515 S. Martin Luther King Boulevard, Tallahassee, FL 32307, USA
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Lin WF, Guo HQ, Zhu LJ, Yang K, Li HZ, Cui L. Temporal variation of antibiotic resistome and pathogens in food waste during short-term storage. JOURNAL OF HAZARDOUS MATERIALS 2022; 436:129261. [PMID: 35739780 DOI: 10.1016/j.jhazmat.2022.129261] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 06/15/2023]
Abstract
The massive food wastes pose a growing health concern for spreading of antibiotic resistance and pathogens due to food spoilage. However, little is known about these microbial hazards during collection, classification, and transportation before eventual treatment. Here, we profiled the temporal variations of antibiotic resistance genes (ARGs), pathogens, bacterial and fungal communities across four typical food wastes (vegetable, fish, meat, and rice) during storage at room temperature in summer (maximum 28-29 °C) of typical southeast city in China. A total of 171 ARGs and 32 mobile genetic elements were detected, and the absolute abundance of ARGs significantly increased by up to 126-fold with the storage time. Additionally, five bacterial pathogens containing virulence factor genes were detected, and Klebsiella pneumoniae was persistently detected throughout the storage time in all food types except rice. Moreover, fungal pathogens (e.g., Aspergillus, Penicillium, and Fusarium) were also frequently detected. Notably, animal food wastes were demonstrated to harbor higher abundance of ARGs and more types of pathogens, indicating a higher level of hazard. Mobile genetic elements and food types were demonstrated to mainly impact ARG profiles and pathogens, respectively. This work provides a comprehensive understanding of the microbial hazards associated with food waste recycling, and will contribute to optimize the food waste management to ensure biosecurity and benefit human health.
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Affiliation(s)
- Wen-Fang Lin
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Hong-Qin Guo
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Long-Ji Zhu
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Kai Yang
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Hong-Zhe Li
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Li Cui
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China.
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3
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Li Q, Lu J, Chang Y, Shen G, Feng J. Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone. Food Chem 2022; 377:132047. [PMID: 35008016 DOI: 10.1016/j.foodchem.2022.132047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/24/2021] [Accepted: 01/01/2022] [Indexed: 11/26/2022]
Abstract
As the most important marine edible shellfish, the nutritional quality of abalone has been paid attention. In this study, the chemical and nutritional compositions of abalones were obtained, and three cooking methods, steaming, boiling and frying, were evaluated by in vitro gastric digestion simulation to understand their nutritional changes by 1H NMR spectroscopy combined with multivariate statistical analyses. The nutritional losses were also monitored under different cold storage conditions. The results indicated that boiling can keep more amino acids and fatty acids than steaming and frying, thus being recommended as the best cooking method of abalone. The abalone could maintain fresh within one day under 4 °C, and the deterioration process occurred subsequently. These results help to understand the digestion of cooked abalone and the changes of nutrients through storage and cooking process, leading to a scientific recommendation of cooking method and storage condition for healthy eating.
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Affiliation(s)
- Quanquan Li
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jie Lu
- Key Laboratory of South China Sea Fishery Resource Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yajie Chang
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Guiping Shen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jianghua Feng
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
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4
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Yeh H, Skubel SA, Patel H, Cai Shi D, Bushek D, Chikindas ML. From Farm to Fingers: an Exploration of Probiotics for Oysters, from Production to Human Consumption. Probiotics Antimicrob Proteins 2021; 12:351-364. [PMID: 32056150 DOI: 10.1007/s12602-019-09629-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Oysters hold a unique place within the field of aquaculture as one of the only organisms that is regularly shipped live to be consumed whole and raw. The microbiota of oysters is capable of adapting to a wide range of environmental conditions within their dynamic estuarine environments; however, human aquaculture practices can challenge the resilience of this microbial community. Several discrete stages in oyster cultivation and market processing can cause disruption to the oyster microbiota, thus increasing the possibility of proliferation by pathogens and spoilage bacteria. These same pressure points offer the opportunity for the application of probiotics to help decrease disease occurrence in stocks, improve product yields, minimize the risk of shellfish poisoning, and increase product shelf life. This review provides a summary of the current knowledge on oyster microbiota, the impact of aquaculture upon this community, and the current status of oyster probiotic development. In response to this biotechnological gap, the authors highlight opportunities of highest potential impact within the aquaculture pipeline and propose a strategy for oyster-specific probiotic candidate development.
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Affiliation(s)
- Heidi Yeh
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA.
| | - Sarah A Skubel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Harna Patel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Denia Cai Shi
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - David Bushek
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA
| | - Michael L Chikindas
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, 08904, USA.,Don State Technical University, Rostov-on-Don, 344002, Russia
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5
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Min Y, Dong S, Su M, Zhao Y, Zeng M. Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster ( Crassostrea gigas) during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2452-2460. [PMID: 32549595 PMCID: PMC7270320 DOI: 10.1007/s13197-020-04280-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2019] [Accepted: 01/29/2020] [Indexed: 06/11/2023]
Abstract
This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.
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Affiliation(s)
- Yue Min
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyue Su
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
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6
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Chen H, Wang M, Yang C, Wan X, Ding HH, Shi Y, Zhao C. Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage. Food Microbiol 2019; 82:209-217. [PMID: 31027776 DOI: 10.1016/j.fm.2019.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/07/2018] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
Abstract
Microorganisms harbored in oyster gills are potentially related to the spoilage and safety of oyster during storage. In this study, the microbial activities and pH changes of the gills of the two species, Crassostrea gigas and C. virginica, harvested from three different sites were determined and sensory evaluation was conducted during refrigerated storage. The bacteria in gills with an initial aerobic plate count (APC) of 3.1-4.5 log CFU/g rose remarkably to 7.8-8.8 log CFU/g after 8-days of storage. The APC of Enterobacteriaceae increased from 2.5 to 3.6 log CFU/g to 4.5-4.8 log CFU/g, and that of lactic acid bacteria (LAB) fluctuated in the range of 1.4-3.0 log CFU/g during the whole storage period. The results of sensory analysis indicated that the oysters had 8-days of shelf-life and that the gill presented the fastest deterioration rate. The pH of all samples showed a decrease in the early stages followed by an increased after 4-days of storage. The dynamic changes in microbial profiles were depicted to characterize gill spoilage by Illumina Miseq sequencing to characterize gill spoilage. The results revealed that oysters harvested at different sites showed common bacterial profiles containing Arcobacter, Spirochaeta, Pseudoalteromonas, Marinomonas, Fusobacterium, Psychrobacter, Psychromonas, and Oceanisphaera when spoiled, especially, among which Psychrobacter and Psychromonas (psychrotrophic genus) were represented as the most important gill spoiled bacteria during refrigerated storage, and Arcobacter with pathogenic potential was the dominated bacteria in all spoiled oysters. The consumption quality and safety of refrigerated oysters could be greatly improved by targeted control of bacteria in oyster gills according to the results the present study provided.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; University of Guelph, ON, N1G 2W1, Canada; Third Institute of Oceanography, State Oceanic Administration, Xiamen, Fujian, 361005, China.
| | | | - Chengfeng Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xuzhi Wan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | | | - Yizhuo Shi
- University of Guelph, ON, N1G 2W1, Canada.
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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7
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Ostrensky A, Horodesky A, Faoro H, Balsanelli E, Sfeir MZT, Cozer N, Pie MR, Dal Pont G, Castilho-Westphal GG. Metagenomic evaluation of the effects of storage conditions on the bacterial microbiota of oysters Crassostrea gasar (Adanson, 1757). J Appl Microbiol 2018; 125:1435-1443. [PMID: 29992707 DOI: 10.1111/jam.14045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/28/2018] [Accepted: 06/28/2018] [Indexed: 11/29/2022]
Abstract
AIMS To evaluate the influence of storage conditions on the composition of the bacterial microbiota of living oysters Crassostrea gasar. METHODS AND RESULTS The oysters used in this study came from marine farms (Guaratuba Bay, Brazil) and were exposed to two conditions that simulated different storage situations: immersion in water (group I) and exposure to air (group II). The animals were subjected to five different temperatures (5-25°C), for 10 days. The 16S rRNA gene from oysters was amplified and sequenced to determine the taxonomic units and bacterial strains present in the samples. Group I showed higher diversity of bacteria (163 genera) rather than group II (104 genera). In all, 59 bacterial genera potentially pathogenic to humans were identified (n = 56 in group I and n = 45 in group II). CONCLUSIONS The storage conditions having a direct influence on the oyster microbiota. Live C. gasar should be stored exposed to air at 5-25°C, because it favours a lower prevalence of bacteria potentially pathogenic to humans. SIGNIFICANCE AND IMPACT OF THE STUDY During the oyster commercialization process, some conditions of storage, time and temperature must be followed in order to reduce the prevalence of bacteria potentially pathogenic to humans.
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Affiliation(s)
- A Ostrensky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - A Horodesky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - H Faoro
- Department of Biochemistry, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - E Balsanelli
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - M Z T Sfeir
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - N Cozer
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - M R Pie
- Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G Dal Pont
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G G Castilho-Westphal
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
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Sturino JM. Literature-based safety assessment of an agriculture- and animal-associated microorganism: Weissella confusa. Regul Toxicol Pharmacol 2018; 95:142-152. [PMID: 29567328 DOI: 10.1016/j.yrtph.2018.03.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 03/15/2018] [Accepted: 03/18/2018] [Indexed: 10/17/2022]
Abstract
Although Weissella confusa was established as a species over 25 years ago, it has been understudied until very recently. Several independent observations have driven the recent interest in this important microorganism. First, this Leuconostoc-like species of Lactic Acid Bacteria is associated with agricultural environments, many spontaneous food fermentations-especially carbohydrate-rich vegetable fermentations-and silage. Second, Weissella confusa are members of the autochthonous microbiota of healthy humans and livestock. Third, Weissella confusa-in a strain-specific fashion-are postulated to be good candidates for the development of novel direct-fed microbial products. Fourth, Weissella confusa-in a strain-specific fashion-have been described as opportunistic pathogens-especially in immunocompromised individuals. Last, a distantly related species (Weissella ceti) is the etiologic agent of weissellosis, a disease that affects farmed fish that are important for commercial aquaculture. The purpose of this literature-based safety assessment is to consolidate findings from primary research related to Weissella confusa and its natural associations with and effects on animals, humans, and their agricultural environments. Based on these assessments, it is reasonable to conclude that many Weissella confusa are safe for use in direct-fed microbial products for poultry.
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9
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Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C. Food Microbiol 2016; 61:58-65. [PMID: 27697170 DOI: 10.1016/j.fm.2016.08.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 06/30/2016] [Accepted: 08/19/2016] [Indexed: 12/21/2022]
Abstract
As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during storage at 4 °C. The diversity of bacterial microbiota in oyster gills was profiled through polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis on the 16S rRNA gene V3 region to describe the variation during the entire storage period. The DGGE profile revealed high bacterial diversity in the air- and MA-packaged oyster gills, and the spoilage bacterial microbiota varied in the MA-packaged oyster gills. Results indicated that CO2:O2 (70%:30%) was suitable for oyster MA packaging and that high bacterial loads in oyster gills need to be considered during storage. In addition, Lactobacillus and Lactococcus species were found to grow dominantly in fresh oyster gills under MA packaging, which supports the potential application of MA packaging for oyster storage.
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11
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Ceuppens S, Delbeke S, De Coninck D, Boussemaere J, Boon N, Uyttendaele M. Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:10171-97. [PMID: 26308033 PMCID: PMC4555336 DOI: 10.3390/ijerph120810171] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 08/18/2015] [Accepted: 08/19/2015] [Indexed: 11/21/2022]
Abstract
Fresh herbs such as basil constitute an important food commodity worldwide. Basil provides considerable culinary and health benefits, but has also been implicated in foodborne illnesses. The naturally occurring bacterial community on basil leaves is currently unknown, so the epiphytic bacterial community was investigated using the culture-independent techniques denaturing gradient gel electrophoresis (DGGE) and next-generation sequencing (NGS). Sample preparation had a major influence on the results from DGGE and NGS: Novosphingobium was the dominant genus for three different basil batches obtained by maceration of basil leaves, while washing of the leaves yielded lower numbers but more variable dominant bacterial genera including Klebsiella, Pantoea, Flavobacterium, Sphingobacterium and Pseudomonas. During storage of basil, bacterial growth and shifts in the bacterial community were observed with DGGE and NGS. Spoilage was not associated with specific bacterial groups and presumably caused by physiological tissue deterioration and visual defects, rather than by bacterial growth.
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Affiliation(s)
- Siele Ceuppens
- Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Ghent 9000, Belgium.
| | - Stefanie Delbeke
- Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Ghent 9000, Belgium.
| | - Dieter De Coninck
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutics, Laboratory of Pharmaceutical Biotechnology (LabFBT), Ghent University, Ghent 9000, Belgium.
| | - Jolien Boussemaere
- Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Ghent 9000, Belgium.
| | - Nico Boon
- Faculty of Bioscience Engineering, Department of Biochemical and Microbial Technology, Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Ghent 9000, Belgium.
| | - Mieke Uyttendaele
- Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Ghent 9000, Belgium.
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12
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Hickey ME, Accumanno GM, McIntosh DM, Blank GS, Lee JL. Comparison of extracellular DNase- and protease-producing spoilage bacteria isolated from Delaware pond-sourced and retail channel catfish (Ictalurus punctatus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1024-1030. [PMID: 24931919 DOI: 10.1002/jsfa.6784] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 06/05/2014] [Accepted: 06/10/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Spoilage of fishery products begins immediately following filleting due to microbial growth that degrades fish tissue quality prior to consumption. Extensive research has been conducted to identify such bacterial populations. A better understanding of the mechanisms involved in fish spoilage is necessary as a novel remedy for microbial spoilage inhibition has yet to be established for fish tissue. The present study identified, for the first time, bacterial populations that produce extracellular DNase and protease from Delaware and local retail distributed channel catfish (Ictalurus punctatus) fillets. RESULTS A clear trend was identified between bacteria derived from catfish filleted under aseptic conditions where Pseudomonas was the dominant genus. Bacteria isolated from retail catfish contained high quantities of DNase-producing isolates, in contrast to aseptic-filleted catfish tissue which had none. Both types of catfish sample maintained high populations of protease-producing bacterial colonies throughout the duration of the study. Most bacteria isolated from catfish intestines exhibited DNase production with no protease production. CONCLUSION Specific spoilage organism populations were significantly higher on retail-derived catfish in comparison to lab-filleted Delaware cultured catfish tissue. It is suggested that DNase production and protease production contribute to the spoilage of fish tissue as a result of mishandling and septic filleting being the major cause of rapid catfish tissue spoilage.
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Affiliation(s)
- Michael E Hickey
- Department of Human Ecology, Food Science Program, College of Agricultural and Related Sciences, Delaware State University, Dover, DE, 19901, USA
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13
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Remenant B, Jaffrès E, Dousset X, Pilet MF, Zagorec M. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiol 2015; 45:45-53. [DOI: 10.1016/j.fm.2014.03.009] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/11/2014] [Accepted: 03/13/2014] [Indexed: 01/24/2023]
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14
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Montanhini MTM, Montanhini Neto R. Changes in the microbiological quality of mangrove oysters (Crassostrea brasiliana) during different storage conditions. J Food Prot 2015; 78:164-71. [PMID: 25581192 DOI: 10.4315/0362-028x.jfp-14-255] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P > 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P < 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.
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Affiliation(s)
| | - Roberto Montanhini Neto
- Veterinary Sciences, Federal University of Paraná, 80035-050, Curitiba, Paraná State, Brazil
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15
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Seasonal dynamics and diversity of bacteria in retail oyster tissues. Int J Food Microbiol 2014; 173:14-20. [DOI: 10.1016/j.ijfoodmicro.2013.12.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 12/06/2013] [Accepted: 12/08/2013] [Indexed: 02/04/2023]
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