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Tsoukalas D, Hoel S, Lerfall J, Jakobsen AN. Photobacterium predominate the microbial communities of muscle of European plaice (Pleuronectes platessa) caught in the Norwegian sea independent of skin and gills microbiota, fishing season, and storage conditions. Int J Food Microbiol 2023; 397:110222. [PMID: 37099863 DOI: 10.1016/j.ijfoodmicro.2023.110222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 04/28/2023]
Abstract
The aim of this study was to investigate seasonal variations (September, December and April) in the initial microbial communities of skin and gills' external mucosal tissues (EMT) and muscle of European plaice (Pleuronectes platessa). Moreover, a potential relationship between EMT and fresh muscle microbiota was examined. The microbial community succession in plaice muscle as a function of fishing season and storage conditions was also investigated. The selected seasons for the storage experiment were September and April. Investigated storage conditions were; fillets packaged in either vacuum or modified atmosphere (70 % CO2, 20 % N2, 10 % O2) and chilled/refrigerated conditions (4 °C). Whole fish stored on ice (0 °C) was selected as a commercial standard. Seasonal variations were detected in the initial microbial communities of EMT and plaice muscle. The highest microbial diversity was found in EMT and muscle of April-caught plaice, followed by December and September catch indicating the important role of environmental factors in shaping the initial EMT and muscle microbial communities. The EMT microbial communities were more diverse than fresh muscle samples. The low number of shared taxa between EMT and initial muscle microbial communities indicates that only a minor part of the muscle microbiota came from the EMT. Psychrobacter and Photobacterium were the predominant genera in the EMT microbial communities in all seasons. Photobacterium dominated the initial muscle microbial communities with a gradual seasonal reduction of its abundance from September to April. Storage time and storage conditions shaped a less diverse and distinct community compared to the fresh muscle. However, no clear separation was seen between the communities at the middle and end of storage time. Regardless of EMT microbiota, fishing season and storage conditions, Photobacterium dominated the microbial communities of stored muscle samples. The Photobacterium prevalence as the primary specific spoilage organism (SSO) could be attributed to its high relative abundance in the initial microbiota of muscle and its CO2-tolerance. The findings of this study indicate the important contribution of Photobacterium to the microbial spoilage of plaice. Thus, the development of innovative preservation techniques addressing the rapid growth of Photobacterium could contribute to the production of high-quality and shelf-stable convenient retail plaice products.
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Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
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2
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Dong H, Gai Y, Fu S, Zhang D. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products. Front Bioeng Biotechnol 2022; 10:895283. [PMID: 35573247 PMCID: PMC9095962 DOI: 10.3389/fbioe.2022.895283] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 03/28/2022] [Indexed: 12/30/2022] Open
Abstract
Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.
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Affiliation(s)
- Huina Dong
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yuanming Gai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Shaoping Fu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Dawei Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- University of Chinese Academy of Sciences, Beijing, China
- *Correspondence: Dawei Zhang,
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3
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Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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4
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Identification of the Specific Spoilage Organism in Farmed Sturgeon ( Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage. Foods 2021; 10:foods10092021. [PMID: 34574132 PMCID: PMC8469357 DOI: 10.3390/foods10092021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/16/2022] Open
Abstract
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.
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5
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Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B. High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae. Foods 2021; 10:foods10081754. [PMID: 34441531 PMCID: PMC8393966 DOI: 10.3390/foods10081754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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6
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Characterization of the microbiota of commercially traded finfish fillets. Food Res Int 2020; 137:109373. [PMID: 33233075 DOI: 10.1016/j.foodres.2020.109373] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 05/18/2020] [Accepted: 05/30/2020] [Indexed: 02/07/2023]
Abstract
The profile of human gut microbiota is known to be affected by diet and is linked to human health. Seafood is a highly consumed food and it accounts for a large proportion of food-borne illness. The objective of this study is to characterise the microbiota of fish fillets of various species sold in the Canadian market. We test 19 fish fillet samples from nine species in five fish families, ten of which were previously determined to be mislabeled as different species. The microbiota profiles were characterized using 16S rRNA gene high-throughput sequencing. Despite the complexities of the supply chain to produce these fillets, the major microbial groups were fairly consistent across samples. Significant differences in microbial taxa were observed between species, families, and based on labelling accuracy. Several putative spoilage and putative pathogenic taxa were identified. Studying food-associated microbiota can provide comprehensive information on food safety, authenticity, and traceability.
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Parlapani FF, Ferrocino I, Michailidou S, Argiriou A, Haroutounian SA, Kokokiris L, Rantsiou K, Boziaris IS. Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris). Food Res Int 2020; 132:109057. [DOI: 10.1016/j.foodres.2020.109057] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 12/27/2019] [Accepted: 01/31/2020] [Indexed: 11/28/2022]
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8
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Chen CY, Nguyen LHT, Paoli GC, Irwin PL. The complex multicellular morphology of the food spoilage bacteria Brochothrix thermosphacta strains isolated from ground chicken. Can J Microbiol 2020; 66:303-312. [DOI: 10.1139/cjm-2019-0502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Herein we describe a highly structured, filamentous growth phenotype displayed by an isolate of the food spoilage microorganism Brochothrix thermosphacta. The growth morphology of this B. thermosphacta strain (strain BII) was dependent on environmental factors such as the growth media, incubation temperatures, and the inoculum concentration. Inoculation of cultures in highly dilute suspensions resulted in the formation of isolated, tight aggregates resembling fungal growth in liquid media. This same strain also formed stable, mesh-like structures in 6-well tissue culture plates under specific growth conditions. The complex growth phenotype does not appear to be unique to strain BII but was common among B. thermosphacta strains isolated from chicken. Light and electron micrographs showed that the filaments of multiple BII cells can organize into complex, tertiary structures resembling multistranded cables. Time-lapse microscopy was employed to monitor the development of such aggregates over 18 h and revealed growth originating from short filaments into compact ball-like clusters that appeared fuzzy due to protruding filaments or cables. This report is the first to document this complex filamentous growth phenotype in a wild-type bacterial isolate of B. thermosphacta.
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Affiliation(s)
- Chin-Yi Chen
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Ly-Huong T. Nguyen
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - George C. Paoli
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Peter L. Irwin
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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Huang J, Guo Y, Hou Q, Huang M, Zhou X. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. J Food Sci 2020; 85:1231-1239. [PMID: 32180226 DOI: 10.1111/1750-3841.15038] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 12/11/2019] [Accepted: 12/13/2019] [Indexed: 01/23/2023]
Abstract
This study systematically investigated the dynamic changes in bacterial communities in roast chicken in normal and modified atmosphere packaging (MAP). The samples were stored under normal atmosphere and 40%/60% CO2 /N2 MAP conditions for 28 days at 4 °C. Changes in the number and type of microorganisms in roast chicken during storage were defined via cultural and 16S rDNA sequencing techniques. More Bacteroides, Chryseobacterium, Lactobacillus, and Acinetobacter than other bacteria were initially found in roast chicken. With normal packaging, Pseudomonas rapidly multiplied and became the main spoilage organism in roast chicken after 7 days, with a relative abundance of >90% of the entire bacterial flora. With MAP, due to the high salt content, Halomonas became the main spoilage organism in roast chicken by the middle of the storage period (14 days). Between days 21 and 28 of storage, Pseudomonas gradually became the main spoilage organism in roast chicken, but its relative abundance was much lower in MAP than in normal packaging, followed by Lachnospiraceae (NK4A136 group) and Altererythrobacter. Our research shows that the microbes in roast chicken mainly originated from the processing environment and operators. The combination of MAP with a low storage temperature could effectively improve the quality and safety of roast chicken meat. PRACTICAL APPLICATIONS: This research showed the dynamic changes in the bacterial community of roast chicken stored under normal and modified atmosphere packaging (MAP). Microorganisms in roast chicken are mainly obtained from the processing environment and operators. Combining MAP with storage at low temperatures can effectively improve the quality and safety of roast chicken.
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Affiliation(s)
- Jichao Huang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Qin Hou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,Nanjing Huang Professor Food Technology Co., Ltd, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huang Professor Food Technology Co., Ltd, Nanjing, Jiangsu, 210095, People's Republic of China
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10
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Parlapani FF, Syropoulou F, Tsiartsafis A, Ekonomou S, Madesis P, Exadactylos A, Boziaris IS. HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C. Food Microbiol 2019; 85:103304. [PMID: 31500716 DOI: 10.1016/j.fm.2019.103304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 08/09/2019] [Accepted: 08/10/2019] [Indexed: 12/15/2022]
Abstract
High-resolution melting (HRM) analysis followed by sequencing was applied for determination of bacteria grown on plates isolated from farmed mussels (Mytilus galloprovincialis) during their storage at 4 °C. The V3-V4 region of the 16S rRNA gene from the isolates was amplified using 16S universal primers. Melting curves (peaks) and high resolution melting curves (shape) of the amplicons and sequencing analysis were used for differentiation and identification of the isolated bacteria, respectively. The majority of the isolates (a sum of 101 colonies, from five time intervals: day 0, 2, 4, 6 and 8) from non-selective solid medium plates were classified in four bacterial groups based on the melting curves (peaks) and HRM curves (shape) of the amplicons, while three isolates presented distinct HRM curve profiles (single). Afterwards, sequencing analysis showed that the isolates with a) the same melting peak temperature and b) HRM curves that were >95% similar grouped into the same bacterial species. Therefore, based on this methodology, the cultivable microbial population of chill-stored mussels was initially dominated by Psychrobacter alimentarius against others, such as Psychrobacter pulmonis, Psychrobacter celer and Klebsiella pneumoniae. P. alimentarius was also the dominant microorganism at the time of the sensory rejection (day 8). Concluding, HRM analysis could be used as a useful tool for the rapid differentiation of the bacteria isolated from mussels during storage, at species level, and then identification is feasible by the sequencing of one only representative of each bacterial species, thus reducing the cost of required sequencing.
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Affiliation(s)
- F F Parlapani
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece.
| | - F Syropoulou
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - A Tsiartsafis
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - S Ekonomou
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - P Madesis
- Institute of Applied Biosciences, Centre for Research and Technology Hellas (CERTH), 57001, Thessaloniki, Greece
| | - A Exadactylos
- Lab of Hydrobiology-Ichthyology, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - I S Boziaris
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
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11
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Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air. Int J Food Microbiol 2019; 293:102-113. [DOI: 10.1016/j.ijfoodmicro.2019.01.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/12/2018] [Accepted: 01/14/2019] [Indexed: 01/08/2023]
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12
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A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream ( Sparus aurata ) originating from fish farms from two geographically distinct areas of Greece. Int J Food Microbiol 2018; 278:36-43. [DOI: 10.1016/j.ijfoodmicro.2018.04.027] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/04/2018] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
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13
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Gonçalves AA, Santos TCL. The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.02917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
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14
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Pan Z, Li L, Shen Z, Chen Y, Li M. Characterization of the Microbiota in Air- or Vacuum-Packed Crisp Grass Carp ( Ctenopharyngodon idella C. et V.) Fillets by 16S rRNA PCR-Denaturing Gradient Gel Electrophoresis and High-Throughput Sequencing. J Food Prot 2018; 81:1022-1029. [PMID: 29761724 DOI: 10.4315/0362-028x.jfp-17-498] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbial communities in air- and vacuum-packed crisp grass carp ( Ctenopharyngodon idella C. et V.) fillets have not been characterized during chilled storage. High-throughput sequencing of bacterial 16S rRNA has now revealed that the bacterial community in fresh fillets is diverse and distinct from that in spoiled samples. The predominant phylum was Proteobacteria, and 66 genera were identified. In fresh fillets, the most abundant genera were Acinetobacter (53.3%), Wautersiella (6.3%), unclassified Alcaligenaceae (4.4%), Stenotrophomonas (3.8%), unclassified Enterobacteriaceae (3.8%), and Enhydrobacter (3.6%). These genera diminished during chilled storage and sometimes disappeared. At the end of storage, Aeromonas and Pseudomonas were the most abundant. Similar results were obtained by PCR-denaturing gradient gel electrophoresis. These data provide detailed insight into the evolving bacterial communities in air- and vacuum-packed crisp grass carp fillets during storage, revealing Aeromonas and Pseudomonas as major spoilage organisms. These data may be useful for improvement of crisp grass carp quality and shelf life during chilled storage.
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Affiliation(s)
- Ziqiang Pan
- College of Chemistry and Biology, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, People's Republic of China
| | - Lin Li
- College of Chemistry and Biology, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, People's Republic of China
| | - Zhihua Shen
- College of Chemistry and Biology, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, People's Republic of China
| | - Yan Chen
- College of Chemistry and Biology, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, People's Republic of China
| | - Mei Li
- College of Chemistry and Biology, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, People's Republic of China
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15
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Silbande A, Cornet J, Cardinal M, Chevalier F, Rochefort K, Smith-Ravin J, Adenet S, Leroi F. Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares). J Appl Microbiol 2018; 124:559-571. [DOI: 10.1111/jam.13663] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/16/2017] [Accepted: 12/01/2017] [Indexed: 11/28/2022]
Affiliation(s)
- A. Silbande
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
- Département Scientifique Inter facultaire (DSI); EA929 AIHP-GEODE (groupe BIOSPHERES); Université des Antilles; Schœlcher Martinique
| | - J. Cornet
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - M. Cardinal
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - F. Chevalier
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
| | - K. Rochefort
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
| | - J. Smith-Ravin
- Département Scientifique Inter facultaire (DSI); EA929 AIHP-GEODE (groupe BIOSPHERES); Université des Antilles; Schœlcher Martinique
| | - S. Adenet
- Pôle Agroalimentaire Régional de Martinique (PARM); Ifremer; Lamentin Martinique
| | - F. Leroi
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B); Ifremer; Nantes France
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16
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Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
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Abstract
Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.
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Hoel S, Jakobsen A, Vadstein O. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol 2017; 123:698-709. [DOI: 10.1111/jam.13527] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/23/2017] [Accepted: 06/18/2017] [Indexed: 11/28/2022]
Affiliation(s)
- S. Hoel
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - A.N. Jakobsen
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - O. Vadstein
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
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Muñoz-Colmenero M, Martínez JL, Roca A, Garcia-Vazquez E. NGS tools for traceability in candies as high processed food products: Ion Torrent PGM versus conventional PCR-cloning. Food Chem 2017; 214:631-636. [DOI: 10.1016/j.foodchem.2016.07.121] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 07/12/2016] [Accepted: 07/20/2016] [Indexed: 11/28/2022]
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20
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Rode TM, Hovda MB. High pressure processing extend the shelf life of fresh salmon, cod and mackerel. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Silbande A, Adenet S, Smith-Ravin J, Joffraud JJ, Rochefort K, Leroi F. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiol 2016; 60:62-72. [DOI: 10.1016/j.fm.2016.06.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 05/18/2016] [Accepted: 06/26/2016] [Indexed: 11/28/2022]
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Liu X, Zhang Y, Li D, Luo Y. Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C. Food Microbiol 2016; 62:106-111. [PMID: 27889136 DOI: 10.1016/j.fm.2016.10.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Revised: 06/15/2016] [Accepted: 10/02/2016] [Indexed: 10/20/2022]
Abstract
The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 °C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage.
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Affiliation(s)
- Xiaochang Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, 100083, China.
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23
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Zhang C, Zhu S, Wu H, Jatt AN, Pan Y, Zeng M. Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum-Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °C. J Food Sci 2016; 81:M2776-M2784. [DOI: 10.1111/1750-3841.13510] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 08/12/2016] [Accepted: 08/30/2016] [Indexed: 01/23/2023]
Affiliation(s)
- Caili Zhang
- College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China
| | - Suqin Zhu
- College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China
| | - Haohao Wu
- College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China
| | | | - Yurong Pan
- College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China
| | - Mingyong Zeng
- College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China
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Hansen AÅ, Moen B, Rødbotten M, Berget I, Pettersen MK. Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua ). Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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Fei P, Li L, Cai X, Zhang X, Bai HJ, Jiang YJ, Feng Z, Guo L. Differences in the Biodiversity of the Fecal Microbiota of Infants With Rotaviral Diarrhea and Healthy Infants. Jundishapur J Microbiol 2016; 9:e32356. [PMID: 27279991 PMCID: PMC4895788 DOI: 10.5812/jjm.32356] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 10/23/2015] [Accepted: 12/13/2015] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Rotaviral diarrhea (RD) has been associated with the biodiversity of the fecal microbiota in infants; however, the differences in the biodiversity of the fecal microbiota between infants with RD and healthy (H) infants have not been clearly elucidated. OBJECTIVES This study aimed to reveal the changes in the biodiversity of the fecal microbiota of infants with RD. PATIENTS AND METHODS For this study, 30 fecal samples from 15 RD infants and 15 H infants were collected. The biodiversity of the fecal microbiota from the two groups was compared via polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and gene sequencing. RESULTS The Shannon-Weaver index showed that the biodiversity of the fecal microbiota from the RD infants was significantly lower (P < 0.05) than that from the H infants. All fifteen RD infants were grouped into one cluster and were separated from the H infants by the un weighted-pair group method, with the arithmetic average (UPGMA) clustering algorithm. In addition, when compared with the healthy infants, the communities of the dominant microbes, Lactobacillus and Bifidobacterium, in the fecal microbiota from the RD infants have obviously changed. CONCLUSIONS With regard to improving the understanding of the differences in the biodiversity of the fecal microbiota between RD infants and H infants, the findings of this study can provide a possible basis to reveal the relationship between RD and intestinal microbiota.
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Affiliation(s)
- Peng Fei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Lin Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Xiaolin Cai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Xinjie Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Hong Jian Bai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Yu Jun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
- Corresponding author: Ling Guo, Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China. Tel: +86-45155190459, Fax: +86-45155190577, E-mail:
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Hongpattarakere T, Buntin N, Nuylert A. Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:245-56. [PMID: 26787946 PMCID: PMC4711466 DOI: 10.1007/s13197-015-2042-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
Abstract
Histamine formation and bacteriological changes caused by temperature abuse commonly occurring in the manufacturing process of standard canned tuna was assessed in microbiologically challenged tonggol (Thunnus tonggol). The in situ challenge was performed by water-soaking at 26-28 °C for 7 h to ensure the multiplication and active phase of fish microflora. Right after pre-cooking to back-bone temperature (BBT) of 50-52 °C, histamine dropped to 5.17 ± 2.71 ppm, and slowly reached 6.84 ± 1.69 ppm at 16 h abuse. On the contrary, histamine was reduced to 2.87 ± 1.23 ppm and eventually reached 5.01 ± 1.32 ppm at 24 h abuse in the pre-cooked fish previously frozen. The numbers of total aerobic bacteria, Enterobactericeae, psychrotroph, histamine forming bacteria (HFB) and diversity of fish microflora were revealed by cultural and nested PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) techniques. Interestingly, frozen storage effectively halted histamine formation in raw fish throughout 16 h abuse despite the presence of HFB. These included the prolific strains of Morganella morganii, Proteus penneri, Proteus mirabilin, Citrobacter spp. The nested PCR-DGGE profile confirmed the presence of M. morganii and Citrobacter spp. in raw fish. These prolific strains were hardly observed in the precooked fish previously frozen. Frozen storage did not only promote even histamine distribution throughout fish muscle but also enhanced histamine loss during thawing and pre-cooking. Therefore, pre-cooking and frozen storage were proven to be the effective combined hurdles not only to reduce but also prolong histamine formation of the challenged toggol throughout 24 h of temperature abuse during canning process.
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Affiliation(s)
- Tipparat Hongpattarakere
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Nirunya Buntin
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Aem Nuylert
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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Jérôme M, Macé S, Dousset X, Pot B, Joffraud JJ. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. Int J Food Microbiol 2015; 217:101-9. [PMID: 26513249 DOI: 10.1016/j.ijfoodmicro.2015.10.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 09/24/2015] [Accepted: 10/17/2015] [Indexed: 11/16/2022]
Abstract
An accurate amplified fragment length polymorphism (AFLP) method, including three primer sets for the selective amplification step, was developed to display the phylogenetic position of Photobacterium isolates collected from salmon products. This method was efficient for discriminating the three species Photobacterium phosphoreum, Photobacterium iliopiscarium and Photobacterium kishitanii, until now indistinctly gathered in the P. phosphoreum species group known to be strongly responsible for seafood spoilage. The AFLP fingerprints enabled the isolates to be separated into two main clusters that, according to the type strains, were assigned to the two species P. phosphoreum and P. iliopiscarium. P. kishitanii was not found in the collection. The accuracy of the method was validated by using gyrB-gene sequencing and luxA-gene PCR amplification, which confirmed the species delineation. Most of the isolates of each species were clonally distinct and even those that were isolated from the same source showed some diversity. Moreover, this AFLP method may be an excellent tool for genotyping isolates in bacterial communities and for clarifying our knowledge of the role of the different members of the Photobacterium species group in seafood spoilage.
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Affiliation(s)
- Marc Jérôme
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France
| | - Sabrina Macé
- University of Liège, Food Science Department, Fundamental and Applied Research for Animal and Health, Food Microbiology, Sart-Tilman B43b, B-4000 Liège, Belgium
| | - Xavier Dousset
- LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France
| | - Bruno Pot
- Applied Maths NV, Keistraat 120, Sint-Martens-Latem, Belgium
| | - Jean-Jacques Joffraud
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France.
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Parlapani FF, Kormas KA, Boziaris IS. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2386-2394. [PMID: 25312872 DOI: 10.1002/jsfa.6957] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/01/2014] [Accepted: 10/09/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. RESULTS Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. CONCLUSION Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage.
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Affiliation(s)
- Foteini F Parlapani
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Konstantinos Ar Kormas
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
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Leal MC, Pimentel T, Ricardo F, Rosa R, Calado R. Seafood traceability: current needs, available tools, and biotechnological challenges for origin certification. Trends Biotechnol 2015; 33:331-6. [DOI: 10.1016/j.tibtech.2015.03.003] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 03/09/2015] [Accepted: 03/19/2015] [Indexed: 11/27/2022]
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Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails ( Nephrops norvegicus ) based on 16S rDNA analysis by PCR-DGGE. Food Microbiol 2015; 46:132-138. [DOI: 10.1016/j.fm.2014.06.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/18/2022]
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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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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging. Food Microbiol 2014; 40:9-17. [DOI: 10.1016/j.fm.2013.11.018] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 11/21/2013] [Accepted: 11/29/2013] [Indexed: 11/24/2022]
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Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging. Int J Food Microbiol 2013; 167:369-77. [PMID: 24201017 DOI: 10.1016/j.ijfoodmicro.2013.10.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2013] [Revised: 10/02/2013] [Accepted: 10/03/2013] [Indexed: 11/20/2022]
Abstract
Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.
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Coton M, Joffraud J, Mekhtiche L, Leroi F, Coton E. Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage. Food Microbiol 2013; 35:99-107. [DOI: 10.1016/j.fm.2013.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 01/22/2013] [Accepted: 02/14/2013] [Indexed: 10/27/2022]
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Talpur AD, Memon AJ, Khan MI, Ikhwanuddin M, Abdullah MDD, Bolong AMA. GutLactobacillussp. bacteria as probiotics forPortunus pelagicus(Linnaeus, 1758) larviculture: effects on survival, digestive enzyme activities and water quality. INVERTEBR REPROD DEV 2013. [DOI: 10.1080/07924259.2012.714406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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Development of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum bacteria in salmon (Salmo salar) steaks. Appl Environ Microbiol 2013; 79:2612-9. [PMID: 23396343 DOI: 10.1128/aem.03677-12] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A specific real-time PCR quantification method combined with a propidium monoazide sample treatment step was developed to determine quantitatively the viable population of the Photobacterium phosphoreum species group in raw modified-atmosphere-packed salmon. Primers were designed to amplify a 350-bp fragment of the gyrase subunit B gene (gyrB) of P. phosphoreum. The specificity of the two primers was demonstrated by using purified DNA from 81 strains of 52 different bacterial species. When these primers were used for real-time PCR in pure culture, a good correlation (R(2) of 0.99) was obtained between this method and conventional enumeration on marine agar (MA). Quantification was linear over 5 log units as confirmed by using inoculated salmon samples. On naturally contaminated fresh salmon, the new real-time PCR method performed successfully with a quantification limit of 3 log CFU/g. A correlation coefficient (R(2)) of 0.963 was obtained between the PCR method and classic enumeration on MA, followed by identification of colonies (290 isolates identified by real-time PCR or by 16S rRNA gene sequencing). A good correlation with an R(2) of 0.940 was found between the new PCR method and an available specific conductance method for P. phosphoreum. This study presents a rapid tool for producing reliable quantitative data on viable P. phosphoreum bacteria in fresh salmon in 6 h. This new culture-independent method will be valuable for future fish inspection, the assessment of raw material quality in fish processing plants, and studies on the ecology of this important specific spoilage microorganism.
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Parlapani F, Meziti A, Kormas K, Boziaris I. Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis. Food Microbiol 2013; 33:85-9. [DOI: 10.1016/j.fm.2012.09.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2012] [Revised: 07/20/2012] [Accepted: 09/04/2012] [Indexed: 10/27/2022]
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Macé S, Joffraud JJ, Cardinal M, Malcheva M, Cornet J, Lalanne V, Chevalier F, Sérot T, Pilet MF, Dousset X. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. Int J Food Microbiol 2013; 160:227-38. [DOI: 10.1016/j.ijfoodmicro.2012.10.013] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 10/01/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
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Li S, Sun L, Wu H, Hu Z, Liu W, Li Y, Wen X. The intestinal microbial diversity in mud crab (Scylla paramamosain
) as determined by PCR-DGGE and clone library analysis. J Appl Microbiol 2012; 113:1341-51. [DOI: 10.1111/jam.12008] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2012] [Revised: 09/03/2012] [Accepted: 09/04/2012] [Indexed: 11/26/2022]
Affiliation(s)
- S. Li
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
| | - L. Sun
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
- Department of Biology; Shantou University; Shantou China
| | - H. Wu
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
- Department of Biology; Shantou University; Shantou China
| | - Z. Hu
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
- Department of Biology; Shantou University; Shantou China
| | - W. Liu
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
| | - Y. Li
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
| | - X. Wen
- Guangdong Provincial Key Laboratory of Marine Biology; Shantou University; Shantou China
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Comparative Analysis of Bacterial Diversity for Cutlassfish ( Trichiurus haumela) during Cold Storage by the Culture-Dependent and Culture-Independent Methods. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.535-537.1046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The methods of culture-dependent and denaturing gradient gel electrophoresis (DGGE) based on the sequence of 16S rRNA V3 region gene were described to comparatively characterize the microbial population and community structure of cutlassfish (Trichiurus haumela) under the cold storage. The results showed that 13 kinds of bacteria were identified by the traditional culture-dependent methods, the dominant bacteria belonged to Shewanella putrefaciens and Pseudomonas fluorescens. To determine the community profiles of the samples on variable V3 region, the bacteria of 16S rRNA gene were amplified by PCR and 11 distinct PCR products were separated by DGGE fingerprinting technology. From the sequence analysis, Psychrobacter sp. was found to be the predominant bacteria in the initial stage of the storage. The proportion of Shewanella sp., Pseudomonas sp. increased gradually with the extension of storage time, and they took the place of Psychrobacter sp. to be the dominant bacteria. Thereinto, both Pseudomonas fluorescens and Vibrio sp. took high proportions in the process of storage due to the deterioration of cutlassfish (Trichiurus haumela).
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Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y. Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C. J Food Prot 2012; 75:1057-62. [PMID: 22691472 DOI: 10.4315/0362-028x.jfp-11-439] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study analyzed the bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products stored aerobically at 4°C, using "bone and chicken string," a product popular in the People's Republic of China, as the study subject. Samples collected from three different factories were tray packaged with cling film and stored at 4°C. Bacterial diversity and dominant bacteria were analyzed using PCR amplification and denaturing gradient gel electrophoresis. Combined with selective cultivation of the dominant bacteria and correlation analysis, the dominant spoilage microbiota was determined. The results showed that bacterial diversity varied with different manufacturers. Such bacteria as Acinetobacter sp., Carnobacterium sp., Rahnella sp., Pseudomonas sp., Brochothrix sp., and Weissella sp. were detected in freshly prepared chicken products during storage. And Carnobacterium sp., Pseudomonas sp., and Brochothrix sp. bacteria were the common dominant spoilage bacteria groups in most freshly prepared chicken products from different factories. Carnobacterium was, for the first time, shown to be an important contributor to the spoilage-related microflora of freshly prepared chicken products stored aerobically under refrigeration. Our work shows the bacterial diversity and dominant spoilage microbiota of freshly prepared chicken products stored aerobically under refrigeration.
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Affiliation(s)
- Rongrong Liang
- Professional Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China
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Powell S, Tamplin M. Microbial communities on Australian modified atmosphere packaged Atlantic salmon. Food Microbiol 2012; 30:226-32. [DOI: 10.1016/j.fm.2011.10.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2011] [Revised: 09/22/2011] [Accepted: 10/05/2011] [Indexed: 11/16/2022]
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Macé S, Cornet J, Chevalier F, Cardinal M, Pilet MF, Dousset X, Joffraud JJ. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE. Food Microbiol 2012; 30:164-72. [DOI: 10.1016/j.fm.2011.10.013] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 09/27/2011] [Accepted: 10/20/2011] [Indexed: 11/28/2022]
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Santos JS, Oliveira MBPP. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Os alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo.
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CREMADES OLGA, ÁLVAREZ-OSSORIO CARMEN, GUTIERREZ-GIL JUANFCO, PARRADO JUAN, BAUTISTA JUAN. QUALITY CHANGES OF COOKED CRAYFISH (PROCAMBARUS CLARKII) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00543.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Svanevik CS, Lunestad BT. Characterisation of the microbiota of Atlantic mackerel (Scomber scombrus). Int J Food Microbiol 2011; 151:164-70. [DOI: 10.1016/j.ijfoodmicro.2011.08.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Revised: 07/18/2011] [Accepted: 08/19/2011] [Indexed: 10/17/2022]
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de Abreu DP, Losada PP, Maroto J, Cruz J. Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.048] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol 2011; 28:1162-9. [PMID: 21645815 DOI: 10.1016/j.fm.2011.03.009] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2011] [Revised: 03/23/2011] [Accepted: 03/31/2011] [Indexed: 11/21/2022]
Abstract
This study points out the limitations of several general growth media frequently used in seafood research by a systematic identification of the microorganisms on fish samples during ice storage unable to grow on those media. Aerobic psychrotrophic count (APC), replication on various general media and total cultivable microbial community denaturing gradient gel electrophoresis (DGGE) analysis revealed that many potential spoilage microorganisms were overlooked. Those microorganisms overlooked by using only one single growth medium were identified by partial 16S rRNA gene and gyrB gene sequencing. Members of the genera Shewanella, Vibrio, Aliivibrio, Photobacterium, Pseudoalteromonas and Psychrobacter, including Photobacterium phosphoreum, Shewanella baltica and Pseudomonas fluorescens are unable to grow on PCA. APC analysis also confirmed that on plate count agar (PCA) the enumeration of the microbiota was underestimated. Although Long and Hammer agar (LH) and marine agar (MA) obtained the best quantitative (APC analysis) and qualitative (replication and DGGE analyses) results for fish quality analysis, analysts have to keep in mind that some species were also unable to grow on those media, such as Pseudomonas fragi and Acinetobacter sp.
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