Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Zhang, Wen; Wei, Yunru; Jin, Xilin; Lv, Xu-Cong; Liu, Zhibin; Ni, Li

doi:10.1016/j.crfs.2022.04.002

Cited by 8 publications

(1 citation statement)

References 44 publications

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“…At the same time, the proportion of Pseudomonas also increased, which is also a common dominant spoilage bacterium of aquatic products. It has a strong ability to produce putrefaction products such as ammonia and TVB-N, which can accelerate the spoilage effect [30].…”

Section: Discussionmentioning

confidence: 99%

The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia

Zhang

et al. 2022

Foods

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Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of S. putrefaciens was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that S. putrefaciens with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as Plesionomas, Macellibacteroides, Acinetobacter, and Legionella, which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.

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Section: Discussionmentioning

confidence: 99%