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Palamae S, Patil U, Suyapoh W, Sornying P, Buatong J, Zhang B, Benjakul S. Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion. Food Chem 2024; 455:139840. [PMID: 38838621 DOI: 10.1016/j.foodchem.2024.139840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/16/2024] [Accepted: 05/23/2024] [Indexed: 06/07/2024]
Abstract
Impact of high-pressure processing (HP-P) on microbial inactivation, protein oxidation, collagen fiber, and muscle structure of the edible portion (EP) of blood clams (BC) was investigated. Aerobic plate count, Vibrio parahaemolyticus, V. vulnificus, other Vibrio spp. and Shewanella algae counts were not detectable when HP-P pressure of ≥300 MPa was applied. Carbonyl, disulphide bond content, and surface hydrophobicity upsurged as HP-P with augmenting pressure was employed. Protein with ∼53 kDa appeared when HP-P at 100 and 200 MPa was implemented. Increased pressure enhanced gap formation and abnormal muscle cell structure arrangements. HP-P also affected connective tissue, causing size reduction and disruption of the collagen filament fibers. However, firmness and toughness of BC-EP with HP-P ≤ 300 MPa were comparable to those of the control. HP-P at 300 MPa was therefore appropriate for treatment of BC with maintained textural properties, while less protein oxidation, collagen fiber and muscle structure disruption occurred.
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Affiliation(s)
- Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Umesh Patil
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Watcharapol Suyapoh
- Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Peerapon Sornying
- Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Jirayu Buatong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea.
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Wu P, Yang J, Meng X, Weng Y, Lin Y, Li R, Lv X, Ni L, Han JZ, Fu C. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4015-4027. [PMID: 38294304 DOI: 10.1002/jsfa.13284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/29/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation. RESULTS The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality. CONCLUSION The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xiaojie Meng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yanlin Weng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yayi Lin
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ruili Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Caili Fu
- Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou, China
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
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Wang Y, Li X, Zhang G, Bi J, Hou H. Transcriptome Reveals Regulation of Quorum Sensing of Hafnia alvei H4 on the Coculture System of Hafnia alvei H4 and Pseudomonas fluorescens ATCC13525. Foods 2024; 13:336. [PMID: 38275703 PMCID: PMC10815324 DOI: 10.3390/foods13020336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
In the food industry, foodborne spoilage bacteria often live in mixed species and attach to each other, leading to changes in spoilage characteristics. Quorum sensing (QS) has been reported to be a regulating mechanism for food spoiling by certain kinds of bacteria. Here, the contents of biofilm, extracellular polysaccharides, and biogenic amines in the coculture system of Hafnia alvei H4 and Pseudomonas fluorescens ATCC13525 were significantly reduced when the QS element of H. alvei H4 was deleted, confirming that QS of H. alvei H4 is involved in the dual-species interactions. Then, transcriptomics was used to explore the regulatory mechanism at the mRNA molecular level. The deletion of the QS element decreased the transcript levels of genes related to chemotaxis, flagellar assembly, and the two-component system pathway of H. alvei H4 in the coculture system. Furthermore, a total of 732 DEGs of P. fluorescens ATCC13525 were regulated in the dual species, which were primarily concerned with biofilm formation, ATP-binding cassette transporters, and amino acid metabolism. Taken together, the absence of the QS element of H. alvei H4 weakened the mutual cooperation of the two bacteria in the coculture system, making it a good target for managing infection with H. alvei and P. fluorescens.
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Affiliation(s)
- Yanan Wang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xue Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
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Shang X, Wei Y, Guo X, Lei Y, Deng X, Zhang J. Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike ( Esox lucius) during Storage. Foods 2023; 12:2479. [PMID: 37444217 DOI: 10.3390/foods12132479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of Pseudomonas, Acinetobacter, Planifilum, Vagococcus, Hafnia, Mycobacterium, Thauera, and Yersinia. Among them, Pseudomonas was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of Vagococcus, Acinetobacter and Myroides was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with Yersinia, Hafnia-Obesumbacterium, Thauera, Mycobacterium, and Planifilum; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with Pseudomonas, Shewanella, Brochothrix, Vagococcus, Myroides, and Acinetobacter, and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with Pseudomonas and negatively correlated with Mycobacterium. Ethyl acetate was associated with Hafnia-Obesumbacterium, Thauera, and Yersinia. Acetone was positively correlated with Acinetobacter.
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Affiliation(s)
- Xuejiao Shang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
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Martín-Rodríguez AJ, Thorell K, Joffré E, Jensie-Markopoulos S, Moore ERB, Sjöling Å. Shewanella septentrionalis sp. nov. and Shewanella holmiensis sp. nov., isolated from Baltic Sea water and sediments. Int J Syst Evol Microbiol 2023; 73. [PMID: 37083582 DOI: 10.1099/ijsem.0.005767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023] Open
Abstract
Two bacterial strains, SP1W3T and SP1S2-7T, were isolated from samples of water and sediments collected in Vaxholm, a town located on the Stockholm archipelago in the Baltic Sea, in November 2021. The strains were identified as novel genomic species within the genus Shewanella, based upon comparative analysis of whole genome sequence data. Strain SP1W3T (genome size, 5.20 Mbp; G+C content, 46.0 mol%), isolated from water, was determined to be most closely related to S. hafniensis ATCC-BAA 1207T and S. baltica NCTC 10735T, with digital DNA-DNA hybridization (dDDH) values of 61.7% and 60.4 %, respectively. Strain SP1S2-7T (genome size, 4.26 Mbp; G+C content, 41.5 mol%), isolated from sediments, was observed to be most closely related to S. aestuarii JCM17801T, with a pairwise dDDH value of 33.8 %. Polyphasic analyses of physiological and phenotypic characteristics, in addition to genomic analyses, confirmed that each of these two strains represent distinct, novel species within the genus Shewanella, for which the names Shewanella septentrionalis sp. nov. (type strain SP1W3T=CCUG 76164T=CECT 30651T) and Shewanella holmiensis sp. nov. (type strain SP1S2-7T=CCUG 76165T=CECT 30652T) are proposed.
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Affiliation(s)
| | - Kaisa Thorell
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, Gothenburg, Sweden
| | - Enrique Joffré
- Department of Microbiology, Tumor and Cell Biology, Karolinska Institute, Stockholm, Sweden
| | - Susanne Jensie-Markopoulos
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, Gothenburg, Sweden
- Culture Collection University of Gothenburg (CCUG), Sahlgrenska University Hospital and Sahlgrenska Academy of the University of Gothenburg, Gothenburg, Sweden
| | - Edward R B Moore
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, Gothenburg, Sweden
- Culture Collection University of Gothenburg (CCUG), Sahlgrenska University Hospital and Sahlgrenska Academy of the University of Gothenburg, Gothenburg, Sweden
- Department of Infectious Diseases, Institute for Biomedicine, Sahlgrenska Academy of the University of Gothenburg, Gothenburg, Sweden
| | - Åsa Sjöling
- Department of Microbiology, Tumor and Cell Biology, Karolinska Institute, Stockholm, Sweden
- Department of Chemistry and Molecular Biology (CMB) , University of Gothenburg, Gothenburg, Sweden
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Li C, Sun W, Liu S, Pan C, Wang D, Feng Y, Cen J, Chen S. Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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7
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Mohammadi M, Hosseini H, Shahraz F, Hosseini SM, Alizadeh AM, Taghizadeh M, Mohammadi A, Shojaee-Aliabadi S. Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets. Int J Biol Macromol 2023; 238:123711. [PMID: 36801301 DOI: 10.1016/j.ijbiomac.2023.123711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
The effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C compared to the control film (SSG film without ZEO) and the Cellophane. The SSG-ZEO film significantly decelerated microbial growth (evaluated by total viable count, total psychrotrophic count, pH, TVBN) and lipid oxidation (evaluated by TBARS) compared to the others (P ˂ 0.05). The antimicrobial activity of ZEO was the highest and the lowest on E. aerogenes (MIC: 0.196 μL/mL) and P. mirabilis (MIC: 0.977 μL/mL), respectively. E. aerogenes was identified as an indicator biogenic amine-producer in O. ruber fish at refrigerated temperature. The active film significantly lowered biogenic amine accumulation in the samples inoculated with E. aerogenes. A clear relationship was observed between the release of ZEO's phenolic compounds from the active film to the headspace and the reduction of microbial growth, lipid oxidation, and biogenic amine production in the samples. Consequently, SSG film containing 3 % ZEO is proposed as a biodegradable antimicrobial-antioxidant packaging to extend the shelf life and decrease the biogenic amine production in refrigerated seafood.
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Affiliation(s)
- Mansoureh Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Farzaneh Shahraz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mansoureh Taghizadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Li L, Liu D, Li X, Zhang B, Li C, Xiao Z, Liu M, Fang F, Deng N, Wang J. The dynamic changes of microbial diversity and biogenic amines in different parts of bighead carp (Aristichthys nobilis) head during storage at -2℃. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Saelens G, Houf K. Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish. J Microbiol Methods 2022; 203:106599. [PMID: 36243229 DOI: 10.1016/j.mimet.2022.106599] [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: 08/02/2022] [Revised: 09/28/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
Abstract
Consumers demand more fresh, safe, and high-quality food. As this is partiallycorrelated to the microbial profile, several microbiological examination tools are available. Incontrast to meat, no microbiological normalized methods to assess the microbiological quality of fresh marine fish have been agreed on. As a result, studies on the detection and diversity of spoilage associated organisms (SAOs) in fish often apply various detection, isolation, and identification techniques. This complicates the comparison and interpretation of data reported, and often results in different or inconclusive results. Therefore, the present review aimed to present a critical overview of the isolation/cultivation and detection techniques currently applied in fish microbiology. After a comprehensive search in the PubMed, Web of Science and Scopus databases, a total of 111 studies fulfilled the review selection criteria. Results revealed that when relying on culture media for the isolation of SAOs in fish, it is essential to include a salt-containing medium next to plate count agar that is currently used as the reference medium for the enumeration of bacteria on fish. In terms of identification, MALDI-TOF MS and 16S rRNA gene sequencing are currently the most promising tools, though other housekeeping genes should be targeted as well, and, the biggest challenge at this point is still the lack of comprehensive proteomic and sequence databases for SAOs. A full replacement of cultivation by next generation sequencing is difficult to recommend due to the absence of a standardized experimental methodology, especially for fish, and the relatively high sequencing costs. Additionally, a discrepancy between culture-dependent and independent methods in revealing the bacterial diversity, and abundancy, from marine fish was demonstrated by several authors. It is therefore recommended to consider both approaches as complements of one another, rather than substitutes, and to include them simultaneously to yield more complete results regarding the SAOs in fresh marine fish. As such, a thorough understanding of the biology of spoilage organisms and process will be obtained to prolong the shelf-life and deliver a high-quality product.
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Affiliation(s)
- Ganna Saelens
- Laboratory of Foodborne Parasites, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - Kurt Houf
- Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, Heidestraat 19, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Karel Lodewijk Ledeganckstraat 35, 9000 Ghent, Belgium
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10
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Gadoin E, Desnues C, Bouvier T, Roque D'orbcastel E, Auguet JC, Crochemore S, Adingra A, Bettarel Y. Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiol Ecol 2022; 98:6702722. [PMID: 36124730 DOI: 10.1093/femsec/fiac110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 09/03/2022] [Accepted: 09/15/2022] [Indexed: 12/14/2022] Open
Abstract
Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. Yet, many grey areas persist regarding their ecology, conditions of emergence, and proliferation in fish. In this study, we used 16S rRNA barcoding to investigate postmortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna (Thunnus albacares), until late stages of decomposition (i.e. 120 h). The results revealed that despite standard refrigeration storage conditions (i.e. 4°C), a diverse and complex spoilage bacteriome developed in the gut and liver. The relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. Photobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. The results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by postcapture storage conditions.
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Affiliation(s)
- Elsa Gadoin
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Christelle Desnues
- Campus Technologique et Scientifique de Luminy, 163 avenue de Luminy - Bat. Méditerranée, 13288 Marseille, France
| | - Thierry Bouvier
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Emmanuelle Roque D'orbcastel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Jean-Christophe Auguet
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Sandrine Crochemore
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Antoinette Adingra
- Centre de Recherche Océanologiques (CRO)- 29 rue des pêcheurs, Zone 3, Treichville, BP V 18 00225 Abidjan, Cote d'Ivoire
| | - Yvan Bettarel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
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11
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Lou X, Hai Y, Le Y, Ran X, Yang H. Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Lan W, Zhao X, Wang M, Xie J. Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3099-3106. [PMID: 34778959 DOI: 10.1002/jsfa.11651] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/13/2021] [Accepted: 11/15/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Large yellow croaker (Pseudosciaena crocea) has important commercial value because of its high nutritional value and delicious taste. However, large yellow croaker is readily affected by microorganisms during storage, which causes the corruption of muscle tissue. Both chitosan (CS) and apple polyphenols (APs) are bio-preservatives, which can effectively inhibit the growth of microorganisms and improve the quality of large yellow croaker. The effects of 10.0 and 20.0 g L-1 CS combined with 1.0 g L-1 AP coating on the quality and microbial composition of large yellow croaker during ice storage were investigated respectively. RESULTS CS + AP coating restrained the increase of total volatile basic nitrogen (TVB-N) and biogenic amines, slowed down the rise of K-value and retarded the growth of microorganisms. The bacteriostatic effect was positively correlated with the concentration of CS. Through the analysis of high-throughput sequencing (HTS), the microbial diversity was changed respectively. The proportion of Shewanella was significantly decreased by CS + AP coating treatment and Pseudomonas was the dominant microorganism in spoiled samples. Compared with the shelf-life of the control group (8 days), 20.0 g L-1 CS combined with 1.0 g L-1 AP coating treatment could extend the shelf-life of large yellow croaker for another 8 days. CONCLUSIONS CS combined with AP coating may be considered a promising method to delay the biochemical changes of ice stored large yellow croaker and extend its shelf life. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Ocean University, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
| | - Xinyu Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Meng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Ocean University, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
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13
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Complete genome analysis of the novel Shewanella phage vB_Sb_QDWS. Arch Virol 2022; 167:1325-1331. [PMID: 35394245 DOI: 10.1007/s00705-022-05435-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 02/28/2022] [Indexed: 11/02/2022]
Abstract
We present here the results of the analysis of the complete genome sequence of a potentially temperate phage, vB_Sb_QDWS, which was isolated from wastewater samples collected in Qingdao, China. The genome of phage vB_Sb_QDWS is composed of a double-stranded DNA that is 47,902 bp in length with a G + C content of 63.16%. It is predicted to contain 69 putative protein-encoding genes. Microscopic and genomic analysis showed that vB_Sb_QDWS is a novel phage of the class Siphoviridae.
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14
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Zhang W, Wei Y, Jin X, Lv X, Liu Z, Ni L. Spoilage of tilapia by Pseudomonas putida with different adhesion abilities. Curr Res Food Sci 2022; 5:710-717. [PMID: 35479657 PMCID: PMC9035656 DOI: 10.1016/j.crfs.2022.04.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/19/2022] [Accepted: 04/05/2022] [Indexed: 01/17/2023] Open
Abstract
Four Pseudomonas putida strains isolated from spoiled tilapia were divided into three adhesion abilities—high, medium, and low—by an in vitro mucus model. Four strains had no significant difference in spoilage ability to the inoculated fish fillets. However, according to the in vivo experiment, the spoilage caused by the four P.putida was positively correlated with their adhesion abilities. High adhesion strains not only caused more TVB-N in chilled fish, but also activated the spoilage activity of intestinal flora. The diversity of intestinal flora and the changes in volatile components in fish were detected by high-throughput sequencing and SPME-GC/MS. The strains with high adhesion abilities significantly changed the intestinal flora, which led to a significant increase in low-grade aldehydes, indole, and esters in flesh of fish, as well as the production of a fishy and pungent odor. The intestinal adhesion ability of spoilage bacteria was considered the key factor in spoilage of chilled fish. A positive correlation between the intestinal adhesion ability of P.putida and the spoilage ability in vivo. P.putida affected the intestinal microflora and led to increase in fishy and pungent odor. The intestinal adhesion ability of P.putida was considered as a key factor in spoilage.
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15
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Tomaś N, Myszka K, Wolko Ł. Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02. Sci Rep 2022; 12:5487. [PMID: 35361821 PMCID: PMC8971419 DOI: 10.1038/s41598-022-09311-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 03/21/2022] [Indexed: 12/01/2022] Open
Abstract
Given the increasing consumer demand for raw, nonprocessed, safe, and long shelf-life fish and seafood products, research concerning the application of natural antimicrobials as alternatives to preservatives is of great interest. The aim of the following paper was to evaluate the effect of essential oils (EOs) from black pepper (BPEO) and tarragon (TEO), and their bioactive compounds: limonene (LIM), β-caryophyllene (CAR), methyl eugenol (ME), and β-phellandrene (PHE) on the lipolytic activity and type II secretion system (T2SS) of Pseudomonas psychrophila KM02 (KM02) fish isolates grown in vitro and in fish model conditions. Spectrophotometric analysis with the p-NPP reagent showed inhibition of lipolysis from 11 to 46%. These results were confirmed by RT-qPCR, as the expression levels of lipA, lipB, and genes encoding T2SS were also considerably decreased. The supplementation of marinade with BPEO and TEO contributed to KM02 growth inhibition during vacuum packaging of salmon fillets relative to control samples. Whole-genome sequencing (WGS) provided insight into the spoilage potential of KM02, proving its importance as a spoilage microorganism whose metabolic activity should be inhibited to maintain the quality and safety of fresh fish in the food market.
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Affiliation(s)
- Natalia Tomaś
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-637, Poznań, Poland.
| | - Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-637, Poznań, Poland
| | - Łukasz Wolko
- Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Dojazd 11, 60-632, Poznań, Poland
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16
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Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5367984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Due to the high contents of protein and fat in rainbow trout, it is highly susceptible to spoilage, which limits the storage and transportation processes. Exploring the spoilage microbial community during rainbow trout storage is essential to develop an effective preservation method. Here, the changes in the total bacterial colony and total volatile base nitrogen (TVB-N) during the storage of rainbow trout were investigated. Storage at 0 °C can effectively slow down the spoilage process with bacterial counts and TVB-N contents decreased from 8.7 log CFU/g and 18.7 mg/100 g obtained at 4 °C to 5.6 log CFU/g and 14.5 mg/100 g, respectively. 16S rDNA high-throughput sequencing results showed that the diversity of microbial genera decreased during storage. Acinetobacter, Pseudomonas, and Shewanells gradually became the dominant spoilage genera with contents of 59.9%, 18.6%, and 1.7%, respectively, in the late stage of storage. The spoilage abilities of bacteria belonging to the Pseudomonas and Shewanells genera were analyzed. Shewanella sp. S5-52 showed the highest level of TVB-N content (100.6 mg/100 g) in sterile fish juice, indicating that it had a strong spoilage ability. This study confirmed the dominant spoilage bacterial genera and evaluated the spoilage abilities of isolated strains during the storage of rainbow trout, which laid the foundation for further investigation of the spoilage mechanism of rainbow trout and other aquatic products.
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Qian Y, Li Y, Xu T, Zhao H, Zeng M, Liu Z. Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of Lactiplantibacillus plantarum SS-128 by Integration of Transcriptomics and Metabolomics. Foods 2022; 11:foods11050638. [PMID: 35267271 PMCID: PMC8909743 DOI: 10.3390/foods11050638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/17/2022] [Accepted: 02/19/2022] [Indexed: 12/13/2022] Open
Abstract
Lactiplantibacillus plantarum could regulate certain physiological functions through the AI-2/LuxS-mediated quorum sensing (QS) system. To explore the regulation mechanism on the growth characteristics and bacteriostatic ability of L. plantarum SS-128, a luxS mutant was constructed by a two-step homologous recombination. Compared with ΔluxS/SS-128, the metabolites of SS-128 had stronger bacteriostatic ability. The combined analysis of transcriptomics and metabolomics data showed that SS-128 exhibited higher pyruvate metabolic efficiency and energy input, followed by higher LDH level and metabolite overflow compared to ΔluxS/SS-128, resulting in stronger bacteriostatic ability. The absence of luxS induces a regulatory pathway that burdens the cysteine cycle by quantitatively drawing off central metabolic intermediaries. To accommodate this mutations, ΔluxS/SS-128 exhibited lower metabolite overflow and abnormal proliferation. These results demonstrate that the growth characteristic and metabolism of L. plantarum SS-128 are mediated by the AI-2/LuxS QS system, which is a positive regulator involved in food safety. It would be helpful to investigate more bio-preservation control potential of L. plantarum, especially when applied in food industrial biotechnology.
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Affiliation(s)
| | | | | | | | | | - Zunying Liu
- Correspondence: ; Tel./Fax: +86-532-8203-2400
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18
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Tao Z, Liu W, Hu Q, Wu X, Xie S, Zhang H, Fu M, Yang J, Jiang Y. Interaction between bacterial diversity and biogenic amines production in a salted mackerel stored at soft frozen (-7℃-0℃) storage. Food Sci Nutr 2022; 10:412-421. [PMID: 35154678 PMCID: PMC8825740 DOI: 10.1002/fsn3.2647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/13/2021] [Accepted: 10/08/2021] [Indexed: 11/12/2022] Open
Abstract
The bacterial diversity of salted mackerel "one-night courtyard" at soft frozen area (-7℃-0℃) storage was studied. The fish samples at 0, 14, 21, 28, and 35 days were analysis for bacterial structure using high-throughput sequencing technologies (HTS) and biogenic amines using high-performance liquid chromatography (HPLC). The analysis results of HTS showed that the dominant bacteria species was varied gradually following with storage time. On the 0th, 21st, and 28th days of storage, dominant Vibrionaceae was accounting for 71.70%, 59.16%, and 70.68% of the total sequences analyzed, respectively. On the 14th and 35th days, Shewanellaceae was the dominant bacterial, accounting for 87.53% and 70.95% of the total sequences analyzed, respectively. In addition, 21st and 28th days, an abundance of Operational Taxonomic Units (OTUs) was top. The dominant bacterial of Proteobacteria, Firmicutes, was producer of biogenic amines. Furthermore, the analysis results of HPLC shown the total biogenic amines of maximum amount 363.01 mg/kg in the sample of HY.14 lower than 1000 mg/kg of the FDA regulation. The range ability of cadaverine was obvious following with the storage time. Cadaverine was 87.36 mg/kg on the 0th day, and it was maximum amount of 276.89 mg/kg on the 14th days. Putrescine was 20 mg/kg on the 0th day and maximum amount of 55.04 mg/kg on the 28thdays of storage. The tyramine was smallest amount of production, and the largest amount was 38.99 mg/kg on 28th, and the smallest amount was 11.97 mg/kg on 35th. Nevertheless, the maximum amount of histamine was 55.04 mg/kg on the 0th day and about 23.14 mg/kg of histamine was little change from 14th to 35th days of storage. Dominant bacteria affect the change of biogenic amines. The study can help understand the interaction between microbial flora and biogenic amines in the salted mackerel of one-night courtyard.
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Affiliation(s)
- Zhihua Tao
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Weiqi Liu
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Qinxia Hu
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Xue Wu
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Shuying Xie
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Hongmei Zhang
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Minghui Fu
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Jing Yang
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
| | - Yan Jiang
- Department of Food Science and EngineeringGuangdong University of TechnologyGuangzhouChina
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19
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Three Microbial Musketeers of the Seas: Shewanella baltica, Aliivibrio fischeri and Vibrio harveyi, and Their Adaptation to Different Salinity Probed by a Proteomic Approach. Int J Mol Sci 2022; 23:ijms23020619. [PMID: 35054801 PMCID: PMC8775919 DOI: 10.3390/ijms23020619] [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: 11/27/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/17/2022] Open
Abstract
Osmotic changes are common challenges for marine microorganisms. Bacteria have developed numerous ways of dealing with this stress, including reprogramming of global cellular processes. However, specific molecular adaptation mechanisms to osmotic stress have mainly been investigated in terrestrial model bacteria. In this work, we aimed to elucidate the basis of adjustment to prolonged salinity challenges at the proteome level in marine bacteria. The objects of our studies were three representatives of bacteria inhabiting various marine environments, Shewanella baltica, Vibrio harveyi and Aliivibrio fischeri. The proteomic studies were performed with bacteria cultivated in increased and decreased salinity, followed by proteolytic digestion of samples which were then subjected to liquid chromatography with tandem mass spectrometry analysis. We show that bacteria adjust at all levels of their biological processes, from DNA topology through gene expression regulation and proteasome assembly, to transport and cellular metabolism. The finding that many similar adaptation strategies were observed for both low- and high-salinity conditions is particularly striking. The results show that adaptation to salinity challenge involves the accumulation of DNA-binding proteins and increased polyamine uptake. We hypothesize that their function is to coat and protect the nucleoid to counteract adverse changes in DNA topology due to ionic shifts.
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20
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Kyoui D, Fukasawa Y, Miyanaga W, Nakamura Y, Yamane T, Sugita K, Yamadera S, Kai M, Shinoda K, Kawarai T, Ogihara H. Identification of changes in the microflora composition of Japanese horse mackerel (Trachurus japonicus) during storage to identify specific spoilageorganisms. Curr Res Food Sci 2022; 5:1216-1224. [PMID: 35996618 PMCID: PMC9391519 DOI: 10.1016/j.crfs.2022.07.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/27/2022] [Accepted: 07/25/2022] [Indexed: 11/29/2022] Open
Abstract
Japanese horse mackerel (Trachurus japonicus) is an important marine resource, and its loss and waste should be reduced. This study aimed to identify the changes in the microflora composition during storage and specific spoilage organisms (SSOs) in Japanese horse mackerel, for spoilage prevention. They were stored at either 20 °C or 4 °C aerobically, and the bacterial viable counts, concentration of total volatile basic nitrogen (TVB-N), and microflora composition for each group were analyzed. Samples stored at 20 °C for 48 h showed similar viable counts to those stored at 4 °C for 168 h; however, the TVB-N concentrations increased at 20 °C, but not at 4 °C. 16S rRNA metagenome analysis showed that Shewanella became dominant genus in the microflora regardless of the storage temperature. However, dominant amplicon sequence variants (ASVs), which are a more detailed classification level than the genus, differed depending on the storage temperatures; therefore, dominant ASVs at 20 °C were assumed to be potential SSOs. Shewanella sp. Strain NFH-SH190041, which was genetically closely related to the dominant ASVs at 20 °C, was isolated, and its spoilage ability was verified. The strain NFH-SH190041 may be considered a novel SSO of Japanese horse mackerel because its 16S rRNA sequence is clearly different from those of known species. Changes in microflora in every part of the Japanese horse mackerel were visualized. NFH-SH190041 was assumed as novel specific spoilage organism. The spoilage ability of NFH-SH190041 was verified.
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21
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ZHANG W, LV X, LIU Z, NI L. The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.02721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Ma X, Bi J, Li X, Zhang G, Hao H, Hou H. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters. Foods 2021; 10:foods10112572. [PMID: 34828853 PMCID: PMC8621993 DOI: 10.3390/foods10112572] [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: 09/16/2021] [Revised: 10/13/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.
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Affiliation(s)
- Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xinyu Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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23
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Transcriptomic analysis of the food spoilers Pseudomonas fluorescens reveals the antibiofilm of carvacrol by interference with intracellular signaling processes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing. Foods 2021; 10:foods10040765. [PMID: 33916748 PMCID: PMC8066510 DOI: 10.3390/foods10040765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/17/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was undertaken to explore the bacterial communities of chicken breast and thigh fillets stored at refrigeration (0 °C and 5 °C) and slightly abuse (10 °C) temperatures for 5 days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC), Brochothrix thermosphacta, Pseudomonas spp., and lactic acid bacteria (LAB) were enumerated, while the bacterial communities were mapped through 16S rRNA gene amplicon sequencing. Chicken breast and thigh fillets possessed a complex bacterial structure that incorporated a total of >200 Operational Taxonomic Units (OTUs) at the genus level. The core microbiota of fresh samples consisted of Acinetobacter, Brochothrix, Flavobacterium, Pseudomonas, Psychrobacter, and Vibrionaceae (family). These genera persisted until the end of storage in >80% of samples, except Psychrobacter and Flavobacterium, while Photobacterium was also identified. Hierarchical clustering showed a distinction of samples based on storage time and chicken part. Conventional plate counting with growth media commonly used in spoilage studies did not always correspond to the microbial community profiles derived from NGS analysis, especially in Pseudomonas, Acinetobacter, Photobacterium, and Vibrionaceae. Results of the present study highlight Photobacterium and Vibrionaceae, in general, as potent chicken meat spoilers and suggest the necessity to combine classical microbiological methods along with NGS technologies to characterize chicken meat spoilage microbiota.
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25
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Hong X, Wang Y, Chen S, Zhu J. Efficacy of Ten Structurally Related Essential Oil Components on Anti-biofilm and Anti-quorum Sensing against Fish Spoilers Pseudomonas and Aeromonas. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1895943] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xiaoli Hong
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - Yaying Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - Shuai Chen
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - Junli Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
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26
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Feng L, Bi W, Chen S, Zhu J, Liu X. Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica. Food Microbiol 2021; 97:103755. [PMID: 33653528 DOI: 10.1016/j.fm.2021.103755] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 01/10/2021] [Accepted: 01/29/2021] [Indexed: 02/06/2023]
Abstract
Shewanella baltica is a typical specific spoilage organism causing the deterioration of seafood, but the exact regulation of its adaptive and competitive dominance in diverse environments remains undefined. In this study, the regulatory function of two sigma factors, RpoS and RpoN, in environmental adaptation and spoilage potential were evaluated in S. baltica SB02. Two in-frame deletion mutants, ΔrpoS and ΔrpoN, were constructed to explore the roles in their motility, biofilm formation, stress response and spoilage potential, as well as antibiotics by comparing the phenotypes and transcription with those of wild type (WT) strain. Compared with WT strain, the ΔrpoN showed the slower growth and weaker motility due to loss of flagella, while swimming of the ΔrpoS was increased. Deletion of rpoN significantly decreased biofilm biomass, and production of exopolysaccharide and pellicle, resulting in a thinner biofilm structure, while ΔrpoS formed the looser aggregation in biofilm. Resistance of S. baltica to NaCl, heat, ethanol and three oxidizing disinfectants apparently declined in the two mutants compared to WT strain. The ΔrpoN mutant decreased sensory score, accumulation of trimethylamine, putrescine and TVB-N and protease activity, while a weaker effect was observed in ΔrpoS. The two mutants had significantly higher susceptibility to antibiotics than WT strain, especially ΔrpoN. Deficiency of rpoN and rpoS significantly repressed the activities of two diketopiperazines related to quorum sensing (QS). Furthermore, transcriptome analyses revealed that RpoN was involved in the regulation of the expression of 143 genes, mostly including flagellar assembly, nitrogen and amino acid metabolism, ABC transporters. Transcript changes of seven differentially expressed coding sequences were in agreement with the phenotypes observed in the two mutants. Our findings reveal that RpoN, as a central regulator, controls the fitness and bacterial spoilage in S. baltica, while RpoS is a key regulatory factor of stress response. Characterization of these two sigma regulons in Shewanella has expanded current understanding of a possible co-regulatory mechanism with QS for adaptation and spoilage potential.
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Affiliation(s)
- Lifang Feng
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Weiwei Bi
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Shuai Chen
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Junli Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China.
| | - Xiaoxiang Liu
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang Province, 310053, China
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Hou W, Zhang Y, Zhang Y, Yue Q, Wang L, Min T, Wang H. Label-free proteomics study on Shewanella putrefaciens regulated by ε-poly-lysine treatment. J Appl Microbiol 2021; 131:791-800. [PMID: 33289172 DOI: 10.1111/jam.14954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/09/2020] [Accepted: 11/26/2020] [Indexed: 01/19/2023]
Abstract
AIMS The purpose of this study was to investigate the regulatory mechanism of ε-PL on Shewanella putrefaciens. METHODS AND RESULTS Proteomics analysis of inhibitory effect of ε-PL against S. putrefaciens was performed by label-free quantitative assay based on high-resolution mass spectrometry (MS). Quantification of 2206 proteins was obtained with high confidence, and a total of 36 differentially expressed proteins (DEPs), with 10 and 26 proteins showing upregulation and downregulation, respectively, were identified. Upon Go functional enrichment, 11, 5 and 8 specific Go terms in biological processes, molecular functions and cellular components were identified, respectively. Six KEGG pathways, including 'ribosome', were significantly enriched. Among the ribosome pathway, there were seven DEPs and all of them were distributed on large and small subunits of ribosome. CONCLUSIONS The significant downregulation of proteins, large subunits of ribosomal proteins RP-L18, L30 and L27, small subunits ribosomal proteins S16 and S20, and RNA polymerase β' subunit protein rpoC were the critical action sites of ε-PL to inhibit S. putrefaciens growth. SIGNIFICANCE AND IMPACT OF THE STUDY Shewanella putrefaciens is one of the representative fish-spoilage bacteria regardless of fish type, and poses significant problems for the fish brewery. A better understanding of the antibacterial mechanism of ε-PL on S. putrefaciens could make important contributions to development of biological control strategies of these economically important pathogens.
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Affiliation(s)
- W Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - Y Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - Y Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - Q Yue
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - L Wang
- School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - T Min
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
| | - H Wang
- School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China
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Alexi N, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM, Thamsborg K, Lofink F, Byrne DV, Leisner JJ. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Wang Y, Wang F, Zhang X, Cen C, Fu L. Transcription factors FabR and FadR regulate cold adaptability and spoilage potential of Shewanella baltica. Int J Food Microbiol 2020; 331:108693. [PMID: 32535524 DOI: 10.1016/j.ijfoodmicro.2020.108693] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/30/2020] [Accepted: 05/26/2020] [Indexed: 10/24/2022]
Abstract
Shewanella baltica is the specific spoilage microorganism of Pseudosciaena crocea during low-temperature storage. Exploring the correlation between cold adaptability and spoilage potential may provide a new perspective for prolonging shelf life of aquatic products. In the present study, we investigated the synthesis pathway of unsaturated fatty acid (UFA) responsible for regulating cold adaptability in Shewanella baltica and its effect on spoilage potential. FabR and FadR, as key regulators of membrane unsaturated fatty acids synthesis pathway, were identified in S. baltica. FabR was significantly down-regulated at 4 °C compared to at 30 °C, yet FadR displayed the opposite results. By overexpressing fabR and fadR genes at 4 °C, we found that FabR and FadR had negative and positive effects on UFA content and membrane fluidity as well as spoilage potential, respectively. These data indicated that FabR and FadR functioned collectively to increase the membrane fluidity for better cold adaptability at low temperature, resulting in the maintenance of spoilage potential of S. baltica.
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Affiliation(s)
- Yanbo Wang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feifei Wang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaoshuang Zhang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Congnan Cen
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Linglin Fu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310018, China.
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Zheng Y, Chen J, Chen L, Hu T, Shi L, Wan S, Wang M. Analysis and control of microbial gas production in fermented chili paste. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14806] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zheng
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Ju Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Lin Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Tao Hu
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Lei Shi
- Tianjin Limin Condiment Limited Company Tianjin China
| | - Shoupeng Wan
- Tianjin Limin Condiment Limited Company Tianjin China
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
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31
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Quantification of Extracellular Proteases and Chitinases from Marine Bacteria. Curr Microbiol 2020; 77:3927-3936. [PMID: 32986181 DOI: 10.1007/s00284-020-02216-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 09/17/2020] [Indexed: 01/23/2023]
Abstract
A total of 92 marine bacteria belonging to Pseudomonas, Pseudoalteromonas, Psychrobacter, and Shewanella were first screened for their proteolytic activity. In total, four Pseudomonas strains belonging to Ps. fluorescens, Ps. fragi, Ps. gessardii, and Ps. marginalis; 14 Pseudoalteromonas strains belonging to Psa. arctica, Psa. carrageenovora, Psa. elyakovii, Psa. issachenkonii, Psa. rubra, Psa. translucida, and Psa. tunicata; and two Shewanella strains belonging to S. baltica and S. putrefaciens were identified to have a weak to high proteolytic activity (from 478 to 4445 mU/mg trypsin equivalent) against skim milk casein as protein source. Further chitinolytic activity screening based on these 20 proteolytic strains using colloidal chitin yielded five positive strains which were tested against three different chitin substrates in order to determine the various types of chitinases. Among the strains that can produce both proteases and chitinases, Psa. rubra DSM 6842T expressed not only the highest proteolytic activity (2558 mU/mg trypsin equivalent) but also the highest activity of exochitinases, specifically, β-N-acetylglucosaminidase (6.33 mU/107 cfu) as well. We anticipate that this strain can be innovatively applied to the valorization of marine crustaceans side streams.
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The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish. Food Chem 2020; 340:128104. [PMID: 33010644 DOI: 10.1016/j.foodchem.2020.128104] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 12/16/2022]
Abstract
Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.
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33
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Jeon D, Chung K, Shin J, Min Park C, Gu Shin S, Mo Kim Y. Reducing food waste in residential complexes using a pilot-scale on-site system. BIORESOURCE TECHNOLOGY 2020; 311:123497. [PMID: 32408195 DOI: 10.1016/j.biortech.2020.123497] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/03/2020] [Accepted: 05/05/2020] [Indexed: 06/11/2023]
Abstract
A pilot-scale on-site system combining biological treatment and a drying stage was applied to achieve mass reduction of food waste (FW) at an urban residential complex. The effectiveness of biodegrading the organic portion of FW via microorganisms existing in FW improved by 38.80% by controlling rates of FW loading and air-flow. In one stage of the on-site biological treatment, the major bacterial community was identified to be mesophilic and facultative; Lactobacillus was the most dominant genus, accounting for 78.1% of bacterial community. Total mass reduction of FW approached 90.15% by increasing removal of both moisture and the organic portion of FW. In addition, the solids and liquids of the final by-products have the potential to be recycled into resources such as fertilizer, a bio-solid refuse fuel or external carbon sources for wastewater treatment plants. The proposed decentralized system offers practical and environmental approaches for FW management in residential complexes.
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Affiliation(s)
- Dawoon Jeon
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology, Buk-gu, Gwangju 500-712, Republic of Korea
| | - Kyungmi Chung
- GS E&C Research Institute, Building & Environment Research Team, 388,Baeok-daero Idong-myeon, Cheoin-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Jingyeong Shin
- Department of Civil and Environmental Engineering, Hanyang University, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Chang Min Park
- Department of Environmental Engineering, Kyungpook National University, 80 Daehak-ro, Buk-gu, Daegu 41566, Republic of Korea
| | - Seung Gu Shin
- Department of Energy Engineering, Future Convergence Technology Research Institute, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Young Mo Kim
- Department of Civil and Environmental Engineering, Hanyang University, Seongdong-gu, Seoul 04763, Republic of Korea.
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Yan J, Xie J. Comparative Proteome Analysis of Shewanella putrefaciens WS13 Mature Biofilm Under Cold Stress. Front Microbiol 2020; 11:1225. [PMID: 32582122 PMCID: PMC7296144 DOI: 10.3389/fmicb.2020.01225] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Accepted: 05/14/2020] [Indexed: 12/19/2022] Open
Abstract
Worldwide, Shewanella putrefaciens is the predominant seafood spoilage microorganism during cold storage. This bacterium can attach to biotic/abiotic surfaces to form biofilms which contribute to seafood quality degradation and shelf-life reduction. The mechanism of S. putrefaciens biofilm formation is not yet described. Crystal violet staining in combination with confocal laser scanning microscopy (CLSM) was used to study the sequence of events leading to the establishment of a mature biofilm at 4, 15, and 30°C. In addition, the main chemical constituents of the mature biofilm were determined by Raman spectroscopy (RM), whereas, comparative proteomic analysis was used to quantify changes in metabolic pathways and to find out underlying protein determinants. The physical dimensions of the mature biofilm, i.e., biomass, biovolume, and mean thickness, were higher at 4°C when compared to 15 and 30°C. The variations of proteins measured by RM confirmed the importance of proteins during the formation of a mature biofilm. Comparative proteomic analysis showed that siderophore and iron chelate transport proteins were down-regulated during mature biofilm formation. The down-regulated aforementioned proteins are involved in promoting iron storage in response to a higher demand for metabolic energy, whereas, the upregulated proteins of the sulfur relay system, pyrimidine metabolism, and purine metabolism are related to bacterial adaptability. Synthesis of proteins related to cold stress was increased and proteins involved in aminoacyl-tRNA biosynthesis were up-regulated, whereas, proteins involved in aminopeptidase activity were down-regulated. Proteolysis to scavenge energy was reduced as proteins involved in pyrophosphatase activity were up-regulated. Also extracellular eDNA was found which may play an important role in maintaining the stability of mature S. putrefaciens biofilm structures under cold stress. This work provides a better understanding of the role of proteins in mature biofilms. In addition, the biofilm formation mechanism of a psychrotrophic spoilage bacterial species at low temperature is explored, which may contribute to generating biofilm controlling strategies during seafood preservation and processing.
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Affiliation(s)
- Jun Yan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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35
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Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes. Food Chem 2020; 310:125928. [DOI: 10.1016/j.foodchem.2019.125928] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 11/17/2019] [Accepted: 11/18/2019] [Indexed: 12/14/2022]
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36
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Jin L, Zhang X, Shi H, Wang W, Qiao Z, Yang W, Du W. Identification of a Novel N-Acyl Homoserine Lactone Synthase, AhyI, in Aeromonas hydrophila and Structural Basis for Its Substrate Specificity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2516-2527. [PMID: 32050067 DOI: 10.1021/acs.jafc.9b07833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In the Gram-negative bacterium Aeromonas hydrophila, N-acyl homoserine lactone (AHL)-mediated quorum sensing (QS) influences pathogenicity, protein secretion, and motility. However, the catalytic mechanism of AHL biosynthesis and the structural basis and substrate specificity for AhyI members remain unclear. In this study, we cloned the ahyI gene from the isolate A. hydrophila HX-3, and the overexpressed AhyI protein was confirmed to produce six types of AHLs by ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) analysis, contrasting with previous reports that AhyI only produces N-butanoyl-l-homoserine lactone (C4-HSL) and N-hexanoyl-l-homoserine lactone (C6-HSL). The results of an in vitro biosynthetic assay showed that purified AhyI can catalyze the formation of C4-HSL using S-adenosyl-l-methionine (SAM) and butyryl-acyl carrier protein (ACP) as substrates and indicated that the fatty acyl substrate used in AhyI-mediated AHL synthesis is derived from acyl-ACP rather than acyl-CoA. The kinetic data of AhyI using butyryl-ACP as an acyl substrate indicated that the catalytic efficiency of the A. hydrophila HX-3 AhyI enzyme is within an order of magnitude compared to other LuxI homologues. In this study, for the first time, the tertiary structural modeling results of AhyI and those of molecular docking and structural and functional analyses showed the importance of several crucial residues, as well as the secondary structure with respect to acylation. A Phe125-Phe152 clamp grasps the terminal methyl group to assist in stabilizing the long acyl chains in a putative binding pocket. The stacking interactions within a strong hydrophobic environment, a hydrogen-bonding network, and a β bulge presumably stabilize the ACP acyl chain for the attack of the SAM α-amine toward the thioester carbon, offering a relatively reasonable explanation for how AhyI can synthesize AHLs with diverse acyl-chain lengths. Moreover, Trp34 participates in forming the binding pocket for C4-ACP and becomes ordered upon SAM binding, providing a good basis for catalysis. The novel finding that AhyI can produce both short- and long-chain AHLs enhances current knowledge regarding the variety of AHLs produced by this enzyme. These structural data are expected to serve as a molecular rationale for AHL synthesis by AhyI.
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Affiliation(s)
- Lei Jin
- College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , P. R. China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province , Ningbo University , Ningbo 315211 , P. R. China
- Marine Fishery Research Institute of Zhejiang Province , Zhoushan 316021 , P. R. China
| | - Xiaojun Zhang
- Marine Fishery Research Institute of Zhejiang Province , Zhoushan 316021 , P. R. China
- Zhoushan Fishery Environments & Aquatic Products Quality Monitoring Center of Ministry of Agriculture China , Zhoushan 316021 , P. R. China
| | - Hui Shi
- Marine Fishery Research Institute of Zhejiang Province , Zhoushan 316021 , P. R. China
| | - Wei Wang
- Marine Fishery Research Institute of Zhejiang Province , Zhoushan 316021 , P. R. China
| | - Zhaohui Qiao
- College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , P. R. China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province , Ningbo University , Ningbo 315211 , P. R. China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , P. R. China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province , Ningbo University , Ningbo 315211 , P. R. China
| | - Wenyi Du
- Sichuan MoDe Technology Co., Ltd. , Chengdu 610000 , P. R. China
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Li J, Yu H, Yang X, Dong R, Liu Z, Zeng M. Complete genome sequence provides insights into the quorum sensing-related spoilage potential of Shewanella baltica 128 isolated from spoiled shrimp. Genomics 2020; 112:736-748. [DOI: 10.1016/j.ygeno.2019.05.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 05/10/2019] [Accepted: 05/10/2019] [Indexed: 12/16/2022]
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Zhu J, Zhang Y, Deng J, Jiang H, Zhuang L, Ye W, Ma J, Jiang J, Feng L. Diketopiperazines Synthesis Gene in Shewanella baltica and Roles of Diketopiperazines and Resveratrol in Quorum Sensing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12013-12025. [PMID: 31589428 DOI: 10.1021/acs.jafc.9b04620] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The synthesis pathways of quorum sensing (QS) signal molecules and the mechanism of action of quorum sensing inhibitors (QSIs) have gained considerable attention as research topics in the field of food preservation. Here, Shewanella baltica was detected as the specific spoilage organism in large yellow croaker during 4 °C storage, and it produced the QS signal molecules autoinducer-2 (AI-2) and diketopiperazines (DKPs). Then, a cyclodipeptide synthase (CDPS) homologous gene, sb1370, was screened, and knockout and rescue results revealed that this gene was involved in DKP synthesis but not in AI-2 synthesis, and it also played an important role in QS. Furthermore, fish fillets and mutant strains were treated with resveratrol, and the results suggested that resveratrol was an ideal QSI for inhibition of DKPs production via the sb1370 gene and reduced QS in S. baltica, thus delaying the process of fish spoilage during chilling storage.
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Affiliation(s)
- Junli Zhu
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Yuwei Zhang
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Jingmin Deng
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Hanyun Jiang
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Liumin Zhuang
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Wei Ye
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Jiayu Ma
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Jingyang Jiang
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
| | - Lifang Feng
- College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , PR China
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Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water. Food Microbiol 2019; 82:89-98. [DOI: 10.1016/j.fm.2019.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 01/16/2019] [Accepted: 01/16/2019] [Indexed: 12/26/2022]
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40
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Klūga A, Kačániová M, Terentjeva M. Identification and antibiotic susceptibility of bacterial microbiota of freshwater fish. POTRAVINARSTVO 2019. [DOI: 10.5219/1063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The fish meat is an essential part of human diet. However, fish may be contaminated with different microorganisms, including pathogens. Antimicrobial resistance of fish microbiota may facilitate the spread of resistant microorganisms causing serious consequences for human health. The aim of the present study was to detect bacterial contamination in fish gill, gut and skin and to determine antimicrobial susceptibility of the bacterial isolates. Rainbow trout (Oncorhynchus mykiss) and bream (Abramis bram) were obtained from the market in Jelgava city. Chub (Leuciscus cephalus), crucian carp (Carassius carassius) and tench (Tinca tinca) were collected from fishermen. Fish samples were examined for the total bacterial count (TBC), coliforms, Enterobacteriaceae, Pseudomonas spp. and Aeromonas spp. Testing was done in accordance with International Organization for Standardization (ISO) standards. Identification of all bacteria was accomplished with the Matrix Assisted Laser Desorption Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) method. The disc diffusion method was used for the detection of antibiotic susceptibility of isolated bacterial species. TBC ranged from 2.70 to 7.00 log CFU.g-1, coliforms from 0 to 2.67 log CFU.g-1, Enterobacteriaceae from 0 to 2.85 log CFU.g-1. The highest contamination with Pseudomonas spp. and Aeromonas spp. was observed in chub gut samples with 1.60 log CFU.g-1 and 2.23 log CFU.g-1, respectively. Altogether, 16 microbial genera and 31 bacterial species were identified. The dominant bacterial species belonged to Pseudomonas spp. (54%) and Enterobacteriaceae. Pseudomonas spp. were resistant to ticarcillin, susceptibility to ciprofloxacin showed 88% of isolates. All Enterobacteriaceae isolates were susceptible to imipenem. The microbial quality of the fish was acceptable, but the presence of antibiotic resistant bacteria may further cause a negative impact on public health.
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Ding T, Li T, Li J. Virtual screening for quorum-sensing inhibitors of Pseudomonas fluorescens P07 from a food-derived compound database. J Appl Microbiol 2019; 127:763-777. [PMID: 31125995 DOI: 10.1111/jam.14333] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 05/09/2019] [Accepted: 05/18/2019] [Indexed: 01/15/2023]
Abstract
AIMS Pseudomonas fluorescens are important psychrotrophic food spoilage bacteria that are frequently detected in dairy, meat and aquatic products. Quorum sensing (QS) is an intercellular communication and gene regulation mechanism that enables bacteria to monitor their cell densities and regulate a variety of physiological processes. Hence, targeting the bacterial QS system might be a feasible approach to improve food quality and safety by regulating the spoilage caused by P. fluorescens. METHODS AND RESULTS In this study, we screened a food-derived three-dimensional (3D) compound database to search for potential QS inhibitors (QSIs) with higher security. The 3D structures of LuxI- and LuxR-type proteins of P. fluorescens P07 were used as targets to screen for QSIs. A total of 25 compounds with high docking scores were tested for their anti-QS activities by indicator strains. The results show that 19 compounds possessed anti-QS activities. Among them, (+)-catechin had the strongest anti-QS activity. The results show that (+)-catechin significantly inhibited the production of extracellular enzymes, swimming motility, biofilm formation, acyl-homoserine lactones and extracellular polymeric substances (EPSs) of P. fluorescens P07. The inhibitory mechanism of (+)-catechin on the QS system of P. fluorescens P07 was discussed in the context of molecular docking analysis and real-time quantitative PCR (RT-qPCR). CONCLUSIONS Virtual screening was useful in finding novel QSIs with high security of P. fluorescens P07 from a food-derived 3D compound database. The high hit rate suggested that foods are rich sources of QSIs, and have great potential for exploration. SIGNIFICANCE AND IMPACT OF THE STUDY The modelled LuxI- and LuxR-type proteins could be used as targets to discover P. fluorescens P07 QSIs. (+)-catechin, (-)-epicatechin, propyl gallate, hesperidin and lycopene which were identified as potent QSIs, and may be applied in food preservation and biofilm elimination.
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Affiliation(s)
- T Ding
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - T Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning, China
| | - J Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,College of Food Science and Technology, Bohai University, Jinzhou,, Liaoning, China.,Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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Zhang Y, Wei J, Yuan Y, Chen H, Dai L, Wang X, Yue T. Bactericidal effect of cold plasma on microbiota of commercial fish balls. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zhu J, Yan Y, Wang Y, Qu D. Competitive interaction on dual-species biofilm formation by spoilage bacteria, Shewanella baltica and Pseudomonas fluorescens. J Appl Microbiol 2019; 126:1175-1186. [PMID: 30592126 DOI: 10.1111/jam.14187] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/04/2018] [Accepted: 12/20/2018] [Indexed: 12/18/2022]
Abstract
AIMS This study aims to characterize the biofilm produced by mono- and dual-species of Shewanella baltica and Pseudomonas fluorescens as fish spoilers at the different incubation temperature, and to elucidate the interactive behaviour of dual-species biofilm development. METHODS AND RESULTS The mono- and dual-species biofilm formation and adhesion characteristics of S. baltica and P. fluorescens were evaluated by using crystal violet staining, scanning electron microscopy and confocal laser scanning microscopy. Results showed that P. fluorescens had significantly higher biofilm biomass and polysaccharides production than S. baltica, and two isolates reached the maximum biofilm biomass during the early stationary phase. Lower biomass and polysaccharides in dual-species biofilms were observed compared to mono-species of P. fluorescens. Meanwhile, S. baltica and P. fluorescens formed fragile and viscous pellicles with different spatial architectures respectively. In dual-species pellicle few large microcolonies were dominated by P. fluorescens. Compared to mono-species of PF07, adherent cell population and biofilm thickness at the developing phase significantly decreased, and biofilm-forming cycle prolonged in the dual-species biofilms. Biofilm formation and adhesion of mono- and dual-species at 4 or 15°C were significantly higher than at 30°C during the same phase. The culture supernatant extracts of the two spoilage strains greatly inhibited biofilm development to each other. CONCLUSIONS Shewanella baltica and P. fluorescens had different biofilm and pellicle characteristics, and the inhibitory development on dual-species biofilm was associated with the competitive interaction by the two psychrotrophic spoilage bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This work contributes to a better understanding of interactive behaviour of multispecies biofilm communities by psychrotrophic spoilage bacteria at low temperature, which could contribute to further control contamination of spoilage organism during the preservation and processing of aquatic products.
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Affiliation(s)
- J Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - Y Yan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - Y Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, China
| | - D Qu
- Department of Medical Microbiology and Parasitology, Key Laboratory of Medical Molecular Virology of Ministries of Education and Health, School of Basic Medical Sciences, Fudan University, Shanghai, China
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Jääskeläinen E, Jakobsen LMA, Hultman J, Eggers N, Bertram HC, Björkroth J. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage. Int J Food Microbiol 2018; 293:44-52. [PMID: 30639999 DOI: 10.1016/j.ijfoodmicro.2018.12.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/21/2018] [Accepted: 12/21/2018] [Indexed: 01/16/2023]
Abstract
Microbial (colony counts, 16S rRNA gene amplification), chemical (pH, 1H NMR spectroscopy) and sensory changes in raw Atlantic Salmon (Salmo salar) and tuna (Thunnus albacares) fillets stored under vacuum at 3 °C were evaluated over a period of 12 days. Both species of fish are globally important and among the ten most consumed fishes in the world. Although the sensory analyses showed a decrease in the quality of both fish species, only the salmon fillets were considered spoiled at the end of the storage period. In salmon, trimethylamine was the main spoilage product and bacterial colony counts reached an average of 7.3 log10 cfu/g. The concentration of glucose decreased and the concentration of organic acids increased during storage revealing glucose fermentation. Photobacterium was the dominating genus in the salmon studied. In the tuna studied, the bacterial colony counts reached only an average of 4.6 log10 cfu/g. The dominating bacteria in tuna were Pseudomonas spp. Glucose levels did not decrease, suggesting that amino acids and lactate most likely acted as carbon sources for bacteria in tuna. In conclusion, the study revealed that salmon was clearly a more perishable fish than tuna.
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Affiliation(s)
- Elina Jääskeläinen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.
| | | | - Jenni Hultman
- Department of Microbiology, University of Helsinki, Helsinki, Finland
| | - Nina Eggers
- Department of Food Science, Aarhus University, Aarslev, Denmark
| | - Hanne C Bertram
- Department of Food Science, Aarhus University, Aarslev, Denmark
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
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Odeyemi OA, Burke CM, Bolch CCJ, Stanley R. Spoilage microbial community profiling by 16S rRNA amplicon sequencing of modified atmosphere packaged live mussels stored at 4 oC. Food Res Int 2018; 121:568-576. [PMID: 31108782 DOI: 10.1016/j.foodres.2018.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 12/10/2018] [Accepted: 12/12/2018] [Indexed: 02/06/2023]
Abstract
There is little information on the microbial communities associated with modified atmosphere (MA)-packaged live mussels. There is also a dearth of information on how pre-packaging depuration modifies the microbial communities and spoilage of live mussels. Amplicon sequencing was used to describe spoilage microbial succession in MA-packaged live mussels during storage at 4 °C. Proteobacteria, Cyanobacteria and Firmicutes were the three major phyla observed in the mussel meat and pouch water of undepurated and depurated mussels. Among these phyla, Cyanobacteria was more predominant on day 0 in mussel meat of undepurated and depurated mussels while Proteobacteria was predominant in commercially-depurated mussels. Synechococcus was apparently dominant on days 0-7 in the meat of undepurated mussels and days 0-10 in depurated mussels. Shewanella was dominant on day 0 in commercially-depurated mussels and dominant on day 15 in undepurated while Acidaminococcus was dominant in depurated mussels on day 15. Psychromonas was observed to be dominant in commercially-depurated mussels on day 7 and further shifted to Acinetobacter by day 10 and 15. In the pouch water, Acinetobacter was dominant throughout the storage days in undepurated mussels while Psychrobacter was predominant in both depurated and commercially-depurated mussels. This study demonstrated the impact of depuration on the microbiota and the spoilage mechanism of MA-packaged live mussels. Shewanella was easily removed through depuration. However, spoilage bacteria such as Acidaminococcus could not be easily removed although they are not important at the beginning but grew at the end. Pouch water contributed suitable biological medium for the growth of Acinetobacter and Psychrobacter and both enhanced the growth of spoilage bacteria such as Shewanella and Acidaminococcus.
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Affiliation(s)
- Olumide A Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.
| | - Christopher M Burke
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia
| | - Christopher C J Bolch
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia
| | - Roger Stanley
- Centre for Food Innovation, Tasmania Institute of Agriculture (TIA), University of Tasmania, Launceston, Australia
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Liu L, Yan Y, Feng L, Zhu J. Quorum sensing asaI mutants affect spoilage phenotypes, motility, and biofilm formation in a marine fish isolate of Aeromonas salmonicida. Food Microbiol 2018; 76:40-51. [DOI: 10.1016/j.fm.2018.04.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 04/14/2018] [Accepted: 04/15/2018] [Indexed: 10/17/2022]
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Huang X, Yu S, Han B, Chen J. Bacterial community succession and metabolite changes during sufu fermentation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.041] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Preservation of large yellow croaker ( Pseudosciaena crocea ) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208. Int J Food Microbiol 2018; 266:60-68. [DOI: 10.1016/j.ijfoodmicro.2017.11.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 11/20/2022]
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50
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Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C. Int J Food Microbiol 2018; 266:31-41. [DOI: 10.1016/j.ijfoodmicro.2017.10.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/08/2017] [Accepted: 10/11/2017] [Indexed: 12/20/2022]
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