Involvement of bacterial quorum sensing signals in spoilage potential ofAeromonas veroniibv.veroniiisolated from fermented surimi

Abstract

This study characterized the spoilage potential of the N-acyl homoserine lactone (AHL)-producing strain, Aeromonas veronii bv. veronii, isolated from fermented surimi, and investigated the effects of exogenous AHLs on its spoilage characteristics. The strain showed a strong ability of producing total volatile base nitrogen (TVB-N) and putrescine, and four types of AHLs, including N-butanoyl-L-homoserine lactone (C4-HSL), N-hexanoyl-L-homoserine lactone (C6-HSL), N-heptanoyl-Lhomoserine lactone (C7-HSL), and N-octanoyl-L-homoserine lactone (C8-HSL), were identified from the supernatant by LC-MS/MS. Concentrations of AHLs reached the maximum value as the cells entered stationary phase contents and then decreased rapidly with the increasing pH. C8-HSL was found to be dominant with contents of 1,536.33 ng/mL and exogenous C8-HSL was most effective in promoting bacterial growth, biofilm formation, swimming motility, production of TVB-N and putrescine, and relative genes expression. The results indicated the involvement of AHL-based quorum sensing system in the regulation of spoilage potential of Aeromonas spp. Practical applicationsThe results of the present study found that Aeromonas veronii bv. veronii was capable of producing four types of AHLs, which were considered to be involved in the regulation of spoilage potential of the strain. This would enrich the understanding of quorum sensing system in Aeromonas and give clue for new strategy of controlling food spoilage in food industry. K E Y W O R D SAeromonas veronii bv. veronii, homoserine lactone, regulation, quorum sensing, surimi, spoilage potential

Occurrence of diversified N‐acyl homoserine lactone mediated biofilm‐forming bacteria in rice rhizoplane

“…Most of the isolates (QS7‐4, QS20‐8, QS20‐11, QS24‐2, QS24‐6, QS24‐17, QS24‐20, QS24‐21, and QS36‐2) produced C4‐HSL, N ‐butyryl L ‐homoserine lactone. This type of AHL was reported earlier in plant‐associated bacteria such as A. veronii ; A. hydrophila ; A. caviae ; Enterobacter asburiae ; P. aeruginosa ; P. sihuiensis . The phylogeny of the elite biofilm‐forming bacteria reported in the present study belongs to species of Aeromonas ( A. hydrophila , A. enteropelongenes , A. veronii ), E. cloacae , Providentia rettgeri , K. pneumoniae , S. aquatilis , P. sihuiensis , and K. cowanii .…”

Involvement of Exogenous N-Acyl-Homoserine Lactones in Spoilage Potential of Pseudomonas fluorescens Isolated From Refrigerated Turbot

“…Specific spoilage organisms (SSOs) play a crucial role in this process. Recent studies have indicated that bacterial spoilage may be regulated by a cell density-dependent communication mechanism called quorum sensing (QS), which is based on the self-secretion and detection of QS signaling molecules (Fuqua et al, 1994; Gui et al, 2017; Zhao et al, 2017). Bacteria trigger the expression of factors required for food spoilage (such as extracellular proteases, lipases, pectases, and cellulases) or pathogenesis (such as biofilm formation, motility alteration, hemolysin production, and pyocyanin generation) when the concentration of these signaling molecules reaches a certain threshold level (Bai and Rai, 2011).…”

“…Alternatively, Vibrio harveyi typically employs secreted harveyi autoinducer-1 (HAI-1), autoinducer-2 (AI-2), and cholerae autoinducer-1 (CAI-1) as signaling molecules (Galloway et al, 2011; Defoirdt, 2017). Recent studies have found that the above signaling molecules are often detected in contaminated aquatic products (Li et al, 2016; Zhao et al, 2017). Accordingly, additional work is still needed to explore the potential relationship between signaling molecule-based QS system and food spoilage.…”

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

“…Various Aeromonas species is widely distributed in the aquatic environment and is commonly recognized as spoilage organisms in seafood, mainly in fish and crustaceans from tropical or warmer waters [11]. The spoilage potential of a particular microorganism is the result of the ability to produce the metabolites that are associated with the spoilage of a product [175], and the determination of the actual spoilage potential requires a combination of sensory, microbial and chemical analyses [176]. A. salmonicida (including psychrophilic strains responsible for causing the fish infection furuncluosis) is one of the most highlighted Aeromonas species regarding seafood spoilage.…”

“…were identified as part of the dominating microbiota in spoiled grass carp ( Ctenopharyngodon idellus ) [181] and the species A. allosaccharophila , A. eucrenophila and A. rivipollensis were isolated from spoiled silver carp ( Hypophthalmichthys molitix ) fillet during storage at 4 °C [182]. A strain of A. veronii biovar veronii was characterized as a potential spoiler of fermented surimi as it produced a high level of total volatile basic nitrogen (TVB-N) and putrescine [176]. Aeromonas isolates associated with spoilage in fish and meat were characterized as slime producers, and 95% of the isolates showed lipase activity and protease activity [183].…”