Bacteria Active in the Spoilage of Certain Sea Foods

Herbert, R. A.; Hendrie, Margaret S.; Gibson, D. M.; Shewan, J. M.

doi:10.1111/j.1365-2672.1971.tb02267.x

Cited by 133 publications

(69 citation statements)

References 44 publications

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“…H 2 S-producing gram-negative bacteria are commonly associated with the spoilage of foods (19). These bacteria usually constitute only a small fraction of the initial flora on newly caught fish but constitutes a significant, sometimes dominant, part of the microbiota during chilled storage (15,25), and their numbers determine the shelf life of the product (25).…”

Section: Discussionmentioning

confidence: 99%

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Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish

Vogel

Venkateswaran

Satomi

et al. 2005

Appl Environ Microbiol

181

109

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Shewanella putrefaciens has been considered the main spoilage bacteria of low-temperature stored marine seafood. However, psychrotropic Shewanella have been reclassified during recent years, and the purpose of the present study was to determine whether any of the new Shewanella species are important in fish spoilage. More than 500 H 2 S-producing strains were isolated from iced stored marine fish (cod, plaice, and flounder) caught in the Baltic Sea during winter or summer time. All strains were identified as Shewanella species by phenotypic tests. Different Shewanella species were present on newly caught fish. During the warm summer months the mesophilic human pathogenic S. algae dominated the H 2 S-producing bacterial population. After iced storage, a shift in the Shewanella species was found, and most of the H 2 S-producing strains were identified as S. baltica. The 16S rRNA gene sequence analysis confirmed the identification of these two major groups. Several isolates could only be identified to the genus Shewanella level and were separated into two subgroups with low (44%) and high (47%) G؉C mol%. The low G؉C% group was isolated during winter months, whereas the high G؉C% group was isolated on fish caught during summer and only during the first few days of iced storage. Phenotypically, these strains were different from the type strains of S. putrefaciens, S. oneidensis, S. colwelliana, and S. affinis, but the high G؉C% group clustered close to S. colwelliana by 16S rRNA gene sequence comparison. The low G؉C% group may constitute a new species. S. baltica, and the low G؉C% group of Shewanella spp. strains grew well in cod juice at 0°C, but three high G؉C Shewanella spp. were unable to grow at 0°C. In conclusion, the spoilage reactions of iced Danish marine fish remain unchanged (i.e., trimethylamine-N-oxide reduction and H 2 S production); however, the main H 2 S-producing organism was identified as S. baltica.

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Section: Discussionmentioning

confidence: 99%

“…The bacterium also degrades sulfur-containing amino acids and produces volatile sulfides including H 2 S (16,19). Bacteria identified as S. putrefaciens have also been associated with spoilage of chilled-seawater-stored prawns (4), high-pH beef (5), and broiler chicken carcasses (34) and have been isolated in high numbers from ground beef (32).…”

mentioning

confidence: 99%

Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish

Vogel

Venkateswaran

Satomi

et al. 2005

Appl Environ Microbiol

181

109

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“…Microbial food spoilage may be caused by turnover of lowmolecular-weight compounds (amino acids and other N-containing compounds and sugars), producing offensive off odors (20,34), or by degradation of polymers, such as proteins or pectins (50). Proteolytic and pectinolytic activities in some gram-negative bacteria are regulated by QS, and the proteolytic activities of, for instance, Pseudomonas aeruginosa (51), Serratia liquefaciens (23), and Vibrio anguillarum (19) are expressed in a quorum-dependent manner.…”

mentioning

confidence: 99%

Involvement of Bacterial Quorum-Sensing Signals in Spoilage of Bean Sprouts

Rasch

Andersen

Nielsen

et al. 2005

Appl Environ Microbiol

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Bacterial communication signals, acylated homoserine lactones (AHLs), were extracted from samples of commercial bean sprouts undergoing soft-rot spoilage. Bean sprouts produced in the laboratory did not undergo soft-rot spoilage and did not contain AHLs or AHL-producing bacteria, although the bacterial population reached levels similar to those in the commercial sprouts, 10 8 to 10 9 CFU/g. AHL-producing bacteria (Enterobacteriaceae and pseudomonads) were isolated from commercial sprouts, and strains that were both proteolytic and pectinolytic were capable of causing soft-rot spoilage in bean sprouts. Thin-layer chromatography and liquid chromatography-high-resolution mass spectrometry revealed the presence of N-3-oxohexanoyl-L-homoserine lactone in spoiled bean sprouts and in extracts from pure cultures of bacteria. During normal spoilage, the pH of the sprouts increased due to proteolytic activity, and the higher pH probably facilitated the activity of pectate lyase. The AHL synthetase gene (I gene) from a spoilage Pectobacterium was cloned, sequenced, and inactivated in the parent strain. The predicted amino acid sequence showed 97% homology to HslI and CarI in Erwinia carotovora. Spoilage of laboratory bean sprouts inoculated with the AHL-negative mutant was delayed compared to sprouts inoculated with the wild type, and the AHL-negative mutant did not cause the pH to rise. Compared to the wild-type strain, the AHL-negative mutant had significantly reduced protease and pectinase activities and was negative in an iron chelation (siderophore) assay. This is the first study demonstrating AHL regulation of iron chelation in Enterobacteriaceae. The present study clearly demonstrates that the bacterial spoilage of some food products is influenced by quorum-sensingregulated phenotypes, and understanding these processes may be useful in the development of novel food preservation additives that specifically block the quorum-sensing systems.Many gram-negative bacteria use chemical signal molecules, acylated homoserine lactones (AHLs), to regulate the expression of particular phenotypes as a function of cell density. This phenomenon, known as quorum sensing (QS), is involved in the expression of virulence factors in several pathogenic bacteria and in the expression of factors important for the bacterial colonization of higher organisms (35,52,59,62,63). The growth and activity of gram-negative bacteria are also important in food microbiology, where spoilage of fresh foods, such as fish, meat, milk, and vegetables, is mostly a consequence of the degradative activity of gram-negative bacteria growing to high densities (10 8 to 10 9 CFU per gram). Food spoilage is a major economic and societal problem, and large amounts of foods are lost due to bacterial growth and spoilage (9). Understanding of the microbial processes leading to spoilage would facilitate development of novel preservation techniques and reduce loss of food. We hypothesized that bacterial fooddegradative processes could be regulated by QS, and if QS systems...

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“…Pseudomonas spp. and Shewanella putrefaciens were identified as the specific spoilage organisms (SSOs) of different types of fresh chilled fish and fresh fish products, when stored aerobically (Chai et al, 1968;Herbert et al, 1971;Molin and Strenstrom, 1984;Huss et al, 1997). Since SSO increase gradually, they can be effective in predicting shelf-life (Huss et al, 1997).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

Tzikas

Soultos

Ambrosiadis

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase (MTG) (0-control, 5 and 10 g/Kg). Restructured products with the highest textural strength and sensory acceptability were obtained at 1% MTG and 2% NaCl. The use of MTG made the low salt (1%) product comparable to one prepared with 2% NaCl only. WHC was not affected by MTG at 0% NaCl. The microbiological analysis (Total Viable Bacteria, Shewanella putrefaciens, Pseudomonas spp. and Enterobacteriaceae) suggests a relatively short shelf-life (< 4 days) at refrigeration temperature (2±2ºC). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.

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Bacteria Active in the Spoilage of Certain Sea Foods

Cited by 133 publications

References 44 publications

Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish

Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish

Involvement of Bacterial Quorum-Sensing Signals in Spoilage of Bean Sprouts

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

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Bacteria Active in the Spoilage of Certain Sea Foods

Cited by 133 publications

References 44 publications

Identification of Shewanella baltica as the Most Important H 2 S-Producing Species during Iced Storage of Danish Marine Fish

Identification of Shewanella baltica as the Most Important H 2 S-Producing Species during Iced Storage of Danish Marine Fish

Involvement of Bacterial Quorum-Sensing Signals in Spoilage of Bean Sprouts

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

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Product

Resources

About

Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish

Identification of Shewanella baltica as the Most Important H ₂ S-Producing Species during Iced Storage of Danish Marine Fish