Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum‐Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °C

Abstract

Fish skin has both positive and negative effects on the shelf-life of the fish. This study aimed to investigate the spoilage process of the skin and flesh of refrigerated farmed turbot (Scophthalmus maximus) with vacuum packaging. Microbial community changes were analyzed by combining culture-dependent and culture-independent methods. The results indicated that the shelf-life of vacuum-packaged refrigerated turbot was 16 d; skin mucus was the interference factor of turbot quality. The culture-dependent analysis demonstrated that the total viable counts and the population of H S-producing bacteria, Pseudomonas spp., Enterobacteriaceae spp., and lactic acid bacteria in skin had a range of 0.45 to 1.40 log (CFU/g) higher than the microbial numbers in flesh after 16 d in storage. 16S high throughout sequencing results demonstrated that the compositions of spoilage microbes were similar in skin and flesh. Shewanella spp., followed by Carnobacterium spp., was the dominant spoilage organism at day 16. Quorum sensing (QS) signaling activity increased during the storage. Exogenous N-butanoyl-L-homoserinelactone(C4-HSL) and N-hexanoyl-Lhomoserine lactone (C6-HSL) significantly accelerated the spoilage process of refrigerated turbot, while the addition of 4, 5-Dihydroxypentane-2, 3-dione (DPD) prolonged the lag phase duration. Therefore, QS may be involved in the spoilage process of refrigerated turbot.

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

“…The result indicated the crucial role of environmental AHLs in the spoilage process of turbot caused by P. fluorescens. These results also fall in line with those of Zhang et al (2016b), who found that C 4 -HSL and C 6 -HSL significantly increased the production of TVB-N in vacuum-packaged farmed turbot, while the addition of exogenous 3-oxo-C 6 -HSL had no significant effect. Similarly, Zhao et al (2017) indicated that the addition of exogenous AHLs promoted the production of TVB-N by Aeromonas veronii in surimi juice.…”

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

“…Some spoilage indicators have been used to evaluate the quality of fish including total volatile base nitrogen (TVB-N), trimethylamine (TMA) and biogenic amine composition, which can be performed by microbiological count and identification [ 3 ]. Turbot is extremely susceptible to endogenous enzymes and exogenous spoilage bacteria, for example, H 2 S-producing bacteria, Pseudomonas spp., and Aeromonas spp [ 4 , 5 ]. Considering that psychotropic microorganisms can survive and proliferate at cold temperatures, the microbiological safety of fresh turbot should be controlled through inhibiting or delaying of microbiological growth.…”

Spoilage of refrigerated Litopenaeus vannamei: eavesdropping on Acinetobacter acyl-homoserine lactones promotes the spoilage potential of Shewanella baltica

“…The prime quality of shrimp is usually maintained by refrigerated or iced storage during distribution or in the market. Shewanella are considered as strong spoilers of chilled seafood (Svanevik et al 2015;Zhang et al 2016), and produce a variety of off-odors (e.g. amines, sulfur compounds, and indoles) due to their remarkable versatility in electron acceptors and metabolic pathways (Ó lafsdóttir 2005).…”