Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products
| Autor: | Stefanos Kakasis, Faidra Syropoulou, George-John E. Nychas, Ioannis S. Boziaris, Foteini F. Parlapani |
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| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Food spoilage Plant Science lcsh:Chemical technology medicine.disease_cause Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences 0404 agricultural biotechnology microbiota medicine lcsh:TP1-1185 Food science seafood Sea bass 16S rRNA gene sequencing fish Phylotype 0303 health sciences biology 030306 microbiology spoilage Pseudomonas Pathogenic bacteria 04 agricultural and veterinary sciences 16S ribosomal RNA Fish products biology.organism_classification 040401 food science primary processing HRM Bacteria Food Science |
| Zdroj: | Foods Volume 10 Issue 3 Foods, Vol 10, Iss 671, p 671 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10030671 |
| Popis: | The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA plates at the beginning and the end of fish shelf-life, differentiated by High Resolution Sequencing (HRM) and identified by sequencing analysis of the V3–V4 region of the 16S rRNA gene. Pseudomonas spp. followed by potential pathogenic bacteria were initially found, while Pseudomonasgessardii followed by other Pseudomonas or Shewanella species dominated at the end of fish shelf-life. P. gessardii was the most dominant phylotype in the whole sea bass, P. gessardii and S. baltica in gutted fish, while P. gessardii and P. fluorescens were the most dominant bacteria in sea bass fillets. To conclude, primary processing and storage affect microbial communities of gutted and filleted fish compared to the whole fish. HRM analysis can easily differentiate bacteria isolated from fish products and reveal the contamination due to handling and/or processing, and so help stakeholders to immediately tackle problems related with microbial quality or safety of fish. |
| Databáze: | OpenAIRE |
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