No abstract

The need to increase sustainability in agriculture, to ensure food security for the future generations, is leading to the emergence of industrial rearing facilities for insects. One promising species being industrially reared as an alternative protein source for animal feed and as a raw material for the chemical industry is the black soldier fly ( Hermetia illucens ). However, scientific knowledge toward the optimization of the productivity for this insect is scarce. One knowledge gap concerns the impact of the microbial community associated with H. illucens on the performance and health of this insect. In this review, the first steps in the characterization of the microbiota in H. illucens and the analysis of substrate-dependent dynamics in its composition are summarized and discussed. Furthermore, this review zooms in on the interactions between microorganisms and the insect during H. illucens development. Finally, attention is paid to how the microbiome research can lead to alternative valorization strategies for H. illucens , such as (i) the manipulation of the microbiota to optimize insect biomass production and (ii) the exploitation of the H. illucens -microbiota interplay for the discovery of new enzymes and novel antimicrobial strategies based on H. illucens immunity using either the whole organism or its molecules. The next decade promises to be extremely interesting for this research field and will see an emergence of the microbiological optimization of H. illucens as a sustainable insect for industrial rearing and the exploitation of its microbiome for novel biotechnological applications.

No abstract

In this study, the microbiota during industrial rearing, processing, and storage of the edible tropical house cricket, , was investigated. To this end, samples were analyzed of the cricket feed, before feeding as well as taken from the cages, and the crickets during rearing, after harvest, and after processing into frozen, oven-dried, and smoked and subsequently oven-dried end products. Although the feed contained lower microbial numbers than the crickets, both were dominated by the same species-level operational taxonomic units as determined by Illumina Miseq sequencing. They corresponded, among others, to members of Porphyromonadaceae,, and The harvested crickets contained high microbial numbers, but none of the investigated food pathogens spp.,, , and coagulase-positive staphylococci. However, some possible mycotoxin-producing fungi were isolated from the crickets. A post-harvest heat treatment, shortly boiling the crickets, reduced microbial numbers, but an endospore load of 2.4 log cfu/g remained. After processing, an increase in microbial counts was observed for dried and smoked plus dried crickets. Additionally, in the smoked plus dried crickets, a high abundance of a sp. was observed. Considering the possible occurrence of food-pathogenic species from this genus, it is advised to apply a heat treatment which is sufficient to eliminate spores. Nevertheless, the microbial numbers remained constant over a six-month storage period, frozen (frozen end product) or at ambient temperature (oven-dried and smoked plus dried end products). The need for sustainable protein sources has led to the emergence of a new food sector, producing and processing edible insects into foods. However, insight into the microbial quality of this new food and into the microbial dynamics during rearing, processing and storage of edible insects is still limited. Samples monitored for their microbiota were obtained in this study from an industrial rearing and processing cycle. The results lead in the first place to the identification of process steps which are critical for microbial food safety. Secondly, they can be used in the construction of a HACCP plan and of a Novel Food dossier which is required in Europe for edible insects. Finally, they confirm the shelf life period which was determined by the rearer.