Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

Parlapani, Foteini F.; Meziti, Alexandra; Kormas, Konstantinos Ar.; Boziaris, Ioannis S.

doi:10.1016/j.fm.2012.09.001

Cited by 94 publications

(62 citation statements)

References 30 publications

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“…fluorescens is not the most abundant species during sea bream spoilage in every case. Indeed, P. fragi was found to be the predominant microorganism in both whole sea bream and sea bream fillets stored at chill temperatures (Parlapani et al, 2013;Parlapani, Kormas, et al, 2014). However, P. fragi was not isolated from gutted sea bream in our study.…”

Section: Identification Of Pseudomonas Grown On Cfc Mediumcontrasting

confidence: 65%

“…3). Phylotype GSBb11 presented 99% similarity with the bacterium SBFeB5-d0 which was isolated from sea bream fillets (Parlapani, Kormas, et al, 2014) and the uncultured bacterium clone SB-d16-2 originated from iced whole sea bream (Parlapani et al, 2013). Its closest characterized relative was Pseudomonas fluorescens strain hswx163 (Wei S., unpublished, GenBank) (Fig.…”

Section: Identification Of Pseudomonas Grown On Cfc Mediummentioning

confidence: 96%

“…Sensory score of gutted sea bream stored aerobically at 2 C. The dashed lines show the time of organoleptic rejection. Parlapani et al, 2013;Taoukis, Koutsoumanis, & Nychas, 1999).…”

Section: Microbiological Changesmentioning

confidence: 99%

“…have been recognized as SSOs of sea bream stored aerobically at low temperatures (Koutsoumanis, Lampropoulou, & Nychas, 1999;Parlapani, Kormas, & Boziaris, 2014;Parlapani, Mallouchos, Haroutounian, & Boziaris, 2014;Parlapani, Meziti, Kormas, & Boziaris, 2013;Tryfinopoulou, Tsakalidou, & Nychas, 2002). However, no information is available regarding the effect of chill storage on Pseudomonas diversity in gutted sea bream based on 16S rRNA gene sequence analysis.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

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Section: Identification Of Pseudomonas Grown On Cfc Mediumcontrasting

confidence: 65%

Section: Identification Of Pseudomonas Grown On Cfc Mediummentioning

confidence: 96%

“…Sensory score of gutted sea bream stored aerobically at 2 C. The dashed lines show the time of organoleptic rejection. Parlapani et al, 2013;Taoukis, Koutsoumanis, & Nychas, 1999).…”

Section: Microbiological Changesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

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“…[4] Recently, the spoilage bacteria and SSOs of chilled fish have been investigated by many researchers all over the word. [5][6][7] However, the SSOs of partial freezing fish and fish products have not been reported.…”

Section: Introductionmentioning

confidence: 99%

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Zhang

Song

et al. 2017

International Journal of Food Properties

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This study aimed to identify the dominant microbiota of crucian carp fillets during partial freezing (−3°C) and chilled (4°C) storage, and to correlate microbial changes with sensory scores and biogenic amines (BAs). The microbial communities of stored crucian carp fillets were identified by the high-throughput sequencing (HTS) technique of the V4 regions of the 16S ribosomal RNA gene. A total of 217,377 effective sequences and 690 different operational taxonomic units (OTUs) were identified and used in the analysis of microbial diversity. Culture-independent methods showed that the Pseudomonas were the predominant bacterial species of crucian carp fillets at the end of the storage. In addition, microbial enumeration also indicated relatively higher counts of Pseudomonas. Compared to chilled samples, partial freezing inhibited the growth of spoilage microorganisms during storage and extended the shelf-life of crucian carp fillets by 28 days based on the sensory analysis. However, there was no significant change in the composition of dominant species at the end of the shelf-life of crucian carp fillets.

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Microbiological Examination of Seafood

Boziaris

Parlapani

2013

Seafood Processing

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Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

Cited by 94 publications

References 30 publications

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Microbiological Examination of Seafood

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