Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis

Anagnostopoulos, Dimitrios A.; Syropoulou, Faidra; Parlapani, Foteini F.; Tsiartsafis, Athanasios; Exadactylos, Athanasios; Nychas, George-John E.; Boziaris, Ioannis S.

doi:10.1016/j.foodres.2022.112312

Cited by 3 publications

(3 citation statements)

References 44 publications

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“…Regarding the lightly salted, ready-to-cook product, the shelf-life at 4 °C under aerobic conditions was 6 days, while in reduced oxygen packages, it was 12 days. Under aerobic conditions, the inhibition of spoilage bacteria due to an elevated salt content and reduced a w was negligible compared to fresh fish, where a shelf-life at 4 °C under aerobic conditions with similar initial microbial populations did not differ considerably [ 22 , 23 , 24 , 25 , 26 , 27 ]. Furthermore, Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

Anagnostopoulos

Parlapani

Tsara

et al. 2023

Foods

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The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.

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Section: Discussionmentioning

confidence: 99%

“…Furthermore, Pseudomonas spp. was the dominant spoilage microorganism as it is in fresh chilled stored fish [ 24 , 26 , 27 , 28 , 29 , 30 , 31 ]. The combination of storage with reduced oxygen doubled the shelf-life of the product since both the growth rates and maximum population densities were lower.…”

Section: Discussionmentioning

confidence: 99%

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

Anagnostopoulos

Parlapani

Tsara

et al. 2023

Foods

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“…Targeted-metagenomic approaches can also offer solutions in ensuring health safety and sustainable consumption. In fact, these techniques allow to follow the variations in the microbial communities as indicators of deterioration, defined as specific spoilage-associated organisms (SSOs) [ 7 , 8 ]. This allows to improve the management of fish resources, facilitating the control of deterioration processes within the fish supply chain.…”

Section: Introductionmentioning

confidence: 99%

Enhancing seafood traceability: tracking the origin of seabass and seabream from the tuscan coast area by the analysis of the gill bacterial communities

Meriggi,

Russo,

Renzi

et al. 2024

anim microbiome

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Background The seafood consumption and trade have increased over the years, and along its expected expansion pose major challenges to the seafood industry and government institutions. In particular, the global trade in fish products and the consequent consumption are linked to reliable authentication, necessary to guarantee lawful trade and healthy consumption. Alterations or errors in this process can lead to commercial fraud and/or health threats. Consequently, the development of new investigative tools became crucial in ensuring unwanted scenarios. Here we used NGS techniques through targeted metagenomics approach on the V3-V4 region of the 16S rRNA genes to characterize the gill bacterial communities in wild-caught seabream (Sparus aurata) and seabass (Dicentrarchus labrax) within different fisheries areas of the “Costa degli Etruschi’’ area in the Tuscan coast. Our challenge involved the possibility of discriminating between the microbiota of both fish species collected from three different fishing sites very close to each other (all within 100 km) in important areas from a commercial and tourist point of view. Results Our results showed a significant difference in the assembly of gill bacterial communities in terms of diversity (alpha and beta diversity) of both seabass and seabream in accordance with the three fishing areas. These differences were represented by a unique site -related bacterial signature, more evident in seabream compared to the seabass. Accordingly, the core membership of seabream specimens within the three different sites was minimal compared to the seabass which showed a greater number of sequence variants shared among the different fishing sites. Therefore, the LRT analysis highlighted the possibility of obtaining specific fish bacterial signatures associated with each site; it is noteworthy that specific taxa showed a unique association with the fishing site regardless of the fish species. This study demonstrates the effectiveness of target-metagenomic sequencing of gills in discriminating bacterial signatures of specimens collected from fishing areas located at a limited distance to each other. Conclusions This study provides new information relating the structure of the gill microbiota of seabass and seabream in a fishing area with a crucial commercial and tourist interest, namely “Costa degli Etruschi”. This study demonstrated that microbiome-based approaches can represent an important tool for validating the seafood origins with a central applicative perspective in the seafood traceability system.

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Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage

Chen,

Mei,

Xie

2024

Food Bioscience

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Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis

Cited by 3 publications

References 44 publications

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

Enhancing seafood traceability: tracking the origin of seabass and seabream from the tuscan coast area by the analysis of the gill bacterial communities

Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage

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