Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

Yang, Sheng‐Ping; Xie, Jing; Qian, Yun‐Fang

doi:10.1111/1750-3841.13705

Cited by 36 publications

(17 citation statements)

References 43 publications

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“…Psychrobacter spp. is a cold water Gram‐negative, nonmotile bacterium that has been associated with food spoilage and is a predominant commensal on aquatic animals . In vitro work has demonstrated that this bacterium has anti‐biofilm activities against Staphylococcus spp .…”

Section: Discussionmentioning

confidence: 99%

Novel association of Psychrobacter and Pseudomonas with malodour in bloodhound dogs, and the effects of a topical product composed of essential oils and plant‐derived essential fatty acids in a randomized, blinded, placebo‐controlled study

Meason-Smith

Older

Ocana

et al. 2018

Veterinary Dermatology

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Background The pathogenesis and treatment of cutaneous malodour in dogs have not been investigated previously. Staphylococcus and Corynebacterium spp. are associated with human axillary malodour. Hypothesis Staphylococcus and Corynebacterium spp. are associated with cutaneous malodour in dogs, and treatment with a topical essential oil‐based product will improve malodour and reduce the abundance of odour‐causing bacteria. Animals Twenty seven bloodhound dogs from a south Texas boarding facility were enrolled in this study. Methods and materials Skin swabs were taken from the axilla and dorsum of 27 dogs at initiation of the study. Mean malodour scores were used to assign dogs to control or malodour groups. The malodourous dogs were randomly assigned to a treatment or placebo group, received four weekly topical applications of the spot‐on or placebo, and samples were recollected. Next‐generation sequencing (NGS) and real‐time quantitative PCR (qPCR) were performed on all swabs. Results Psychrobacter and Pseudomonas spp. were significantly more abundant (P < 0.001, P = 0.006; respectively), and overall bacterial diversity was reduced (P = 0.0384) on the skin of malodourous dogs. Staphylococcus and Corynebacterium spp. were not associated with malodour. The topical essential oil‐based product significantly (P = 0.0078) improved malodour in the treatment group and shifted their bacterial community structure. Conclusions and clinical importance A novel association of bacterial genera with malodour in bloodhound dogs, identified by NGS, highlights future targets for odour control. The topical treatment significantly reduced malodour. The interaction between the topical treatment and cutaneous microbiota should be further investigated and may be useful in other dermatological conditions involving microbiota.

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Section: Discussionmentioning

confidence: 99%

Novel association of Psychrobacter and Pseudomonas with malodour in bloodhound dogs, and the effects of a topical product composed of essential oils and plant‐derived essential fatty acids in a randomized, blinded, placebo‐controlled study

Meason-Smith

Older

Ocana

et al. 2018

Veterinary Dermatology

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“…However, the proportion of the spoilage bacterial species has significant differences that depend on the species of aquatic, season of capture, and storage environment (Dalgaard et al, ). Our previous study showed that the predominant bacteria in the Pacific white shrimp cultured around the coast of Eastern Sea of Pacific ocean are Vibrio at 25 °C and Acinetobacter , Psychrobacter , Shewanella , and Aeromonas species at 4 °C (Yang, Xie, & Qian, ).…”

Section: Introductionmentioning

confidence: 99%

“…and Acinetobacter, Psychrobacter, Shewanella, and Aeromonas species at 4 C (Yang, Xie, & Qian, 2017).…”

mentioning

confidence: 98%

Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage

Qian

Jingxin

Yang

et al. 2018

Journal of Food Safety

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The spoilage potential and their interactions of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) were evaluated by inoculation into sterile shrimp juice during 12 days at 4 °C. Based on the microbiological analysis, A. sobria was identified as non‐spoilage bacteria, and S. putrefaciens and A. hydrophila developed very rapidly as well as with a high maximum cell density in shrimp juice (up to 8.79 log cfu/g and 7.81 log cfu/g after 12 days at 4 °C, respectively). The higher total volatile basic nitrogen and putrescine productions were observed in coculture with S. putrefaciens and A. sobria compared with single culture of A. sobria, suggesting that the growth and spoilage activity of A. sobria were enhanced with S. putrefaciens. Conversely, A. hydrophila was weakly inhibited by S. putrefaciens. It is concluded that the spoilage behavior of microorganisms in mixed culture is significantly different from pure culture. Practical applications We believe that the article may be of particular interest to the readers of this journal as it is the first time investigating the interactions of S. putrefaciens, A. hydrophila, and A. sobria by inoculated in Pacific white shrimp juice. This study could help to reveal the microbial interactions in spoilage food.

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“…A. sobria isolated from the same fish species were unable to produce off-odors or to reduce TMAO [98]. The spoilage potential of A. sobria in shrimp stored at 4 °C were reported by Yang et al [180]. Moreover, Aeromonas spp.…”

Section: Aeromonas As a Spoilage Organism In Seafoodmentioning

confidence: 99%

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

2019

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Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience. Products that are subjected to mild processing and products that do not require additional heating prior to consumption are eaten by an increasing proportion of the population, including people that are more susceptible to foodborne disease. Worldwide, seafood is an important source of foodborne outbreaks, but the exact burden is not known. The increased interest in seafood products for raw consumption introduces new food safety issues that must be addressed by all actors in the food chain. Bacteria belonging to genus Aeromonas are ubiquitous in marine environments, and Aeromonas spp. has held the title “emerging foodborne pathogen” for more than a decade. Given its high prevalence in seafood and in vegetables included in many RTE seafood meals, the significance of Aeromonas as a potential foodborne pathogen and a food spoilage organism increases. Some Aeromonas spp. can grow relatively uninhibited in food during refrigeration under a broad range of pH and NaCl concentrations, and in various packaging atmospheres. Strains of several Aeromonas species have shown spoilage potential by the production of spoilage associated metabolites in various seafood products, but the knowledge on spoilage in cold water fish species is scarce. The question about the significance of Aeromonas spp. in RTE seafood products is challenged by the limited knowledge on how to identify the truly virulent strains. The limited information on clinically relevant strains is partly due to few registered outbreaks, and to the disputed role as a true foodborne pathogen. However, it is likely that illness caused by Aeromonas might go on undetected due to unreported cases and a lack of adequate identification schemes. A rather confusing taxonomy and inadequate biochemical tests for species identification has led to a biased focus towards some Aeromonas species. Over the last ten years, several housekeeping genes has replaced the 16S rRNA gene as suitable genetic markers for phylogenetic analysis. The result is a more clear and robust taxonomy and updated knowledge on the currently circulating environmental strains. Nevertheless, more knowledge on which factors that contribute to virulence and how to control the potential pathogenic strains of Aeromonas in perishable RTE seafood products are needed.

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Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

Cited by 36 publications

References 43 publications

Novel association of Psychrobacter and Pseudomonas with malodour in bloodhound dogs, and the effects of a topical product composed of essential oils and plant‐derived essential fatty acids in a randomized, blinded, placebo‐controlled study

Novel association of Psychrobacter and Pseudomonas with malodour in bloodhound dogs, and the effects of a topical product composed of essential oils and plant‐derived essential fatty acids in a randomized, blinded, placebo‐controlled study

Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

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