Exploring the Dynamic of Bacterial Communities in Manila Clam (Ruditapes philippinarum) During Refrigerated Storage

Abstract

Microorganism contamination is one of the most important factors affecting the spoilage and food safety of Manila clams. This study aimed to gain insights into bacterial composition and the dynamic change of bacterial communities on retailed Manila clam during refrigerated storage within the edible period. High-throughput sequencing was conducted to monitor the bacterial population with the prolongation of storage time of Day 0, Day 1, and Day 3. Result demonstrated that phyla of Proteobacteria, Actinobacteriota, Acidobacteriota, and Chloroflexi composed the majority of bacterial communities during the whole observation process. Furthermore, the increase of Proteobacteria showed a positive correlation with the storage time, whereas Acidobacteriota and Chloroflexi continued to decline in storage. For genus annotation, none of genus obtained dominant population in storage. From Day 0 to Day 1, the genera of Streptomyces, Bradyrhizobium, and Mycobacterium significantly increased; meanwhile, 12 genera significantly decreased. Compared with samples at Day 0, a total of 15 genera significantly decreased with the reduced proportion ranging from 0.50 to 4.40% at Day 3. At the end of the storage, the genus Crossiella became the most redundant population. Both the richness and diversity decreased at the start of storage at Day 1, and then slightly increased at Day 3 was observed. Based on the result in this study, strategy targeting the increased bacteria could be tested to improve the consumption quality and safety of refrigerated clam.

Crossiella, a Rare Actinomycetota Genus, Abundant in the Environment

“…Several Crossiella findings in stones and building stones were also confirmed [125][126][127][128][129][130][131][132][133][134][135][136][137][138]. Finally, a few records in sea sediments and freshwaters were significant [139][140][141][142][143][144][145][146] because they included aquatic environments among Crossiella habitats.…”

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing

“…2021a; Yang et al . 2022). Thermoactinomyces were reported as a source of amylase, cellulase, protease and antibiotic (Panosyan 2019).…”

“…MTDQ micro-organisms are rich in enzymes, amino acids, antibiotics, etc. Most of those bacteria (Thermoactinomyces, Lactobacillus and Bacillus) are revealed to be functional microbiota, such as affecting the pH, forming flavour compounds (Cai et al 2021a;Yang et al 2022). Thermoactinomyces were reported as a source of amylase, cellulase, protease and antibiotic (Panosyan 2019).…”

Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid

“…These bacteria, which cause the spoilage of aquatic products and are dominate in density, are called specific spoilage organisms (SSOs) [ 13 ]. In recent years, with the rapid development of Miseq sequencing technology, 16S rDNA amplicon sequencing has been widely used for the analysis of the structural composition of microbial communities and the identification of characteristic bacteria in the hypervariable region of aquatic products, such as the analysis of microbial diversity during the storage of large yellow croaker ( Pseudosciaena crocea ) [ 14 ], common carp ( Cyprinus carpio ) [ 15 ], manila clam ( Ruditapes philippinarum ) [ 16 ], and Antarctic krill ( Euphausia superba ) [ 17 ]. The use of biological agents with high safety can delay the spoilage of squid to a certain extent.…”

“…Molecules 2023, 28, 4105 2 of 16 Protease hydrolysis (endogenous enzymes or added commercial proteases) can hydrolyze proteins from aquatic products to release bioactive peptides. In recent years, the preparation of antibacterial peptides or antibacterial hydrolysate by enzymatic hydrolysis has attracted great attention.…”