Effect of Cell-Free Supernatant from Aeromonas sobria on the Spoilage of Shewanella putrefaciens in Pacific White Shrimp (Litopenaeus vannamei) with the Influence of Temperature Fluctuation

Ye, Jing-Xin; Yang, Sheng‐Ping; Qian, Yun‐Fang; Xie, Jing

doi:10.3390/app9030587

Cited by 8 publications

(3 citation statements)

References 33 publications

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“…Shewanella putrefaciens is a widely distributed psychrotrophic Gram-negative bacterium (Ye et al, 2019). This Gramnegative bacterium reduces trimethylamine oxide (TMAO) to trimethylamine (Jørgensen and Huss, 1989) with concurrent production of ammonia and volatile sulfides (Gram and Melchiorsen, 1996;Ge et al, 2017) and is the predominant seafood spoilage microorganism.…”

Section: Introductionmentioning

confidence: 99%

Comparative Proteome Analysis of Shewanella putrefaciens WS13 Mature Biofilm Under Cold Stress

Yan

Xie

2020

Front. Microbiol.

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Section: Introductionmentioning

confidence: 99%

Comparative Proteome Analysis of Shewanella putrefaciens WS13 Mature Biofilm Under Cold Stress

Yan

Xie

2020

Front. Microbiol.

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“…Residual nitrite and color difference were determined according to Perea‐Sanz et al (Perea‐Sanz et al, 2018). Total volatile basic nitrogen (TVB‐N) and thiobarbituric acid (TBA) were determined by automatic kieldahl apparatus (Kjeltec 2200, Foss Ltd.) and ultraviolet–visible spectrophotometer (UV2400, Beijing Purkinje General Instrument Co., Ltd.) (Saricoban & Unal, 2022; Ye et al, 2019). Texture profile analysis was performed by physical properties tester (TA‐XT plus, Stable MciroSystem Ltd.) according to the method of Velasco et al (2021).…”

Section: Methodsmentioning

confidence: 99%

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Zong

Wen

et al. 2022

Food Processing Preservation

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To explore the reuse of brewer's grains and develop novel Chinese fermented sausage with healthy characteristics, the influences of the addition of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on Chinese dry fermented sausages were studied. The results showed that the addition of Lactiplantibacillus plantarum XC‐3 reduced the pH, water activity, total volatile base nitrogen, residual nitrite, and thiobarbituric acid of fermented sausages while increasing the hardness, springiness, chewiness, and total volatile flavor substances of the fermented sausages (p < 0.05). In all, 69 volatile flavor substances were identified in the fermented sausages. The addition of plant protein‐dietary fiber composite gel resulted in a significant increase in the acids and esters content of fermented sausages (p < 0.05), but the increase in gel addition resulted in a decrease in the total content of volatile flavor substances in fermented sausages (p < 0.05) (still much higher than in the fermented sausage without gel addition). Novelty impact statement The addition of plant protein‐dietary fiber gel and inoculation with Lactiplantibacillus plantarum XC‐3 effectively reduced harmful carcinogens in fermented sausages while promoting the production of flavor substances and adding some new ones. The novel fermented sausage developed in this study is delicious and healthy, which provides theoretical support for the development of healthy foods in the meat processing industry.

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“…Shewanella putrefaciens is a specific Gram-negative bacterium in aquatic products such as Litopenaeus vannamei ( 1 , 2 ), bigeye tuna ( 3 ), shellfish ( 4 ), and Paralichthys olivaceus ( 5 ). S. putrefaciens has strong biofilm-forming capability.…”

Section: Introductionmentioning

confidence: 99%

The enhanced expression of genes encoding diguanylate cyclases under cold stress contributes to the adhesion and biofilm formation of Shewanella putrefaciens WS13

et al. 2022

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Shewanella putrefaciens is a special spoilage bacterium of seafood during cold storage, which is easy to form biofilm and bring serious hazard to the seafood quality. Life cycle of biofilm starts after bacterial adhesion, which is essential for the formation and development of biofilm. As a ubiquitous second messenger in bacteria, c-di-GMP regulates the conversion between bacterial planktonic state and biofilm state. In this study, the adhesion and biofilm formation of S. putrefaciens WS13 under 4°C were compared to those under 30°C. Atom force microscope and scanning electron microscope were used to study the bacterial adhesion. Biofilm was analyzed by Fourier transform infrared spectroscopy, Bradford assay and phenol-sulfuric acid method. High-performance liquid chromatographic-tandem mass spectrometric and quantitative real-time PCR were applied to study c-di-GMP level and genes encoding diguanylate cyclases in cells, respectively. Results showed that the swarming mobility of S. putrefaciens WS13 was weaker under 4°C, however, the adhesive force under 4°C was 4–5 times higher than that under 30°C. Biofilm biomass, extracellular polysaccharides and extracellular proteins were 2.5 times, 3 times, and 1.6 times more than those under 30°C, respectively, but biofilm composition formed under both temperatures were similar. c-di-GMP level in S. putrefaciens WS13 under 30°C was no more than half of that in the corresponding growth stage under 4°C. Quantitative real-time PCR analysis also showed that the expression of genes encoding diguanylate cyclases were significantly enhanced under 4°C than that under 30°C. S. putrefaciens WS13 adapted to the cold stress by enhancing the expression of genes encoding diguanylate cyclases to promote bacterial adhesion and biofilm formation. This study provides a theoretical foundation for the research on the cold adaptation mechanism of specific spoilage bacteria of seafood based on c-di-GMP, and also provides a new idea to control seafood quality from the perspective of microbial molecular biology.

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Effect of Cell-Free Supernatant from Aeromonas sobria on the Spoilage of Shewanella putrefaciens in Pacific White Shrimp (Litopenaeus vannamei) with the Influence of Temperature Fluctuation

Cited by 8 publications

References 33 publications

Comparative Proteome Analysis of Shewanella putrefaciens WS13 Mature Biofilm Under Cold Stress

Comparative Proteome Analysis of Shewanella putrefaciens WS13 Mature Biofilm Under Cold Stress

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

The enhanced expression of genes encoding diguanylate cyclases under cold stress contributes to the adhesion and biofilm formation of Shewanella putrefaciens WS13

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