Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage

Wang, Xin‐Yun; Xie, Jing

doi:10.1007/s00284-020-01978-5

Cited by 23 publications

(14 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results were also reported by Joffraud et al. (2001) and Wang and Xie (2020), who found spoilage potentials of some bacteria isolated from fishery products became further stronger when they were coinoculated together. Another mode of metabiosis is that metabolites of some microbes are favored by other microbes, which facilitates the growth of the later ones (Figure 2b) (Gram et al., 2002).…”

Section: Relationships Between Microbiota and Quality Deterioration Osupporting

confidence: 90%

“…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).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

101

View full text Add to dashboard Cite

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

show abstract

Section: Relationships Between Microbiota and Quality Deterioration Osupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

101

View full text Add to dashboard Cite

show abstract

“…Most of these attractive VOCs are released by microbial species (fungi and bacteria) as side-products of their primary and secondary metabolism during the course of spoilage of organic matter [ 26 , 27 , 28 ]. The efficacy of organic matter biodegradation by BSF should be considered in the context of the insect’s ability to detect and be attracted to specific VOCs emitted by fruits and vegetables, which may also be considered as promising substrates for rearing this species [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Hermetia illucens (L.) (Diptera: Stratiomyidae) Odorant Binding Proteins and Their Interactions with Selected Volatile Organic Compounds: An In Silico Approach

Scieuzo

Nardiello

Farina

et al. 2021

Insects

View full text Add to dashboard Cite

The black soldier fly (BSF), Hermetia illucens (Diptera: Stratiomyidae), has considerable global interest due to its outstanding capacity in bioconverting organic waste to insect biomass, which can be used for livestock, poultry, and aquaculture feed. Mass production of this insect in colonies requires the development of methods concentrating oviposition in specific collection devices, while the mass production of larvae and disposing of waste may require substrates that are more palatable and more attractive to the insects. In insects, chemoreception plays an essential role throughout their life cycle, responding to an array of chemical, biological and environmental signals to locate and select food, mates, oviposition sites and avoid predators. To interpret these signals, insects use an arsenal of molecular components, including small proteins called odorant binding proteins (OBPs). Next generation sequencing was used to identify genes involved in chemoreception during the larval and adult stage of BSF, with particular attention to OBPs. The analysis of the de novo adult and larval transcriptome led to the identification of 27 and 31 OBPs for adults and larvae, respectively. Among these OBPs, 15 were common in larval and adult transcriptomes and the tertiary structures of 8 selected OBPs were modelled. In silico docking of ligands confirms the potential interaction with VOCs of interest. Starting from the information about the growth performance of H. illucens on different organic substrates from the agri-food sector, the present work demonstrates a possible correlation between a pool of selected VOCs, emitted by those substrates that are attractive for H. illucens females when searching for oviposition sites, as well as phagostimulants for larvae. The binding affinities between OBPs and selected ligands calculated by in silico modelling may indicate a correlation among OBPs, VOCs and behavioural preferences that will be the basis for further analysis.

show abstract

“…johnsonii , which was associated with food spoilage in various studies before (Von Neubeck et al . 2015; Wang and Xie 2020). Pseudomonas protegens is a well‐known plant‐protecting bacterium, which produces the biocontrol compounds 2,4‐diacetylphloroglucinol and pyoluteorin (Levy et al .…”

Section: Discussionmentioning

confidence: 99%

“…2015; Vithanage et al . 2016; Wang and Xie 2020). In our previous study, Acinetobacter was one of the dominating genera in raw milk samples with high bacterial counts (Hahne et al .…”

Section: Discussionmentioning

confidence: 99%

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

Hahne

Lipski

2021

J Appl Microbiol

View full text Add to dashboard Cite

Aims: The purpose of this study was to detect growth enhancing or inhibiting activity between bacterial populations from raw milk under different conditions (temperature, medium). Methods and Results: The interference of twenty-four raw milk isolates on growth of each other and on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus was screened by drop assay and for selected pairs in co-cultivation experiments. By drop assay, antibacterial activity was observed for 40% of the strains. 30% of the strains showed growthenhancing activity on other strains. Most of the isolates were well adapted to cold temperatures and showed consistent or even increased inhibiting or enhancing effects on growth of other strains at 10°C. The growth of Listeria monocytogenes DSM 20600 T and Staphylococcus aureus DSM 1104 T was significantly (P<0.05) reduced in co-cultivation with Pseudomonas protegens JZ R-192. Conclusions: Growth interferences between bacterial populations have an impact on the structure of raw milk microbiota, especially when it develops under cold storage and it may have an effect on the prevalence of certain foodborne pathogens. Significance and Impact of the Study: This study demonstrates growth-inhibiting and also growth-enhancing interactions between raw milk bacteria, which must be considered when predicting bacterial growth and spoilage in food. A Ps. protegens strain isolated from raw milk showed an antagonistic effect on growth of L. monocytogenes in refrigerated raw milk.

show abstract

Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage

Cited by 23 publications

References 44 publications

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

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

Hermetia illucens (L.) (Diptera: Stratiomyidae) Odorant Binding Proteins and Their Interactions with Selected Volatile Organic Compounds: An In Silico Approach

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

Contact Info

Product

Resources

About