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

Abstract

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.

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

“…Qian et al. (2018) evaluated the spoilage potential of S. putrefaciens , Aeromonas hydrophila , and A. sobria isolated from spoiled Pacific white shrimp. The result showed that A. sobria was very weak in spoiling shrimp juice when compared with the other two bacteria.…”

“…Many other reviews (Machado, Silva, Giaouris, Melo, & Simões, 2020; Odeyemi, Alegbeleye, Strateva, & Stratev, 2020) tried to elucidate microbiota composition and spoilage mechanisms in foods or foods of animal origin, whereas referring less to fishery products. Even though the relations between seafood microbiota and quality are still not comprehensively understood, there has been great interest in establishing the link between microbial activity and different quality aspects as well as on examining the spoilage potential of relevant microbes (Broekaert, K., Noseda, B., et al., 2013b; Jia, Li, et al., 2019; Liu, X., et al., 2018; Qian et al., 2018; Wang & Xie, 2020).…”

Antibacterial Activity and Mechanism of Linalool against Shewanella putrefaciens

“…Shewanella putrefaciens, the Gram-negative motile bacteria belonging to the family Shewanellaceae, is a seafood spoilage organism (SSO) for cryopreserved fresh fish, that is S. putrefaciens is still a great threat to seafood even under cold storage condition [ 5 ]. This opportunistic bacteria is also associated with various clinically important infections and diseases, especially in the tropics and during summer months in temperate zones [ 6 ].…”

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

“…Then the accumulation of biogenic amines was analyzed by HPLC system (SHIMADZU, LC-2010C HT, Kyoto, Japan) after filtered through a 0.45-µm membrane filter. The parameters of HPLC analysis were settled according to the method of Qian et al [28].…”

“…The shrimp muscle (5 g) were m inced and stirred in phosphate buffer A (15.6 mmol/L Na 2 HPO 4 , 3.5 mmol/L KH 2 PO 4 , I = 0.05, pH 7.5, 4 • C; Sinopharm Chemical Reagent Co., Ltd., Beijing, China). The precipitate was collected after centrifugation at 1000 g and then centrifuged with phosphate buffer B (15.6 mmol/L Na 2 HPO 4 , 3.5 mmol/L KH 2 PO 4 , 0.45 mol/L KCl, I = 0.5, pH 7.5, 4 • C) at 1000 g, 4 • C. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE, GenScript Co., Ltd., Nanjing, China) was conducted referring to the method of Qian et al [28].…”