Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products

Abstract

Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.

Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness

“…Therefore, it can provide a rich source of nutrients for microbial growth 39,40 . The growth and multiplication of microorganisms is one of the main factors in shrimp spoilage and is one of the most important indicators of shrimp freshness 41 . According to Koutsoumanis, 42 a TVC count exceeding 7.0 Log (CFU/g) was considered to be spoiled and unfit for consumption.…”

“…39,40 The growth and multiplication of microorganisms is one of the main factors in shrimp spoilage and is one of the most important indicators of shrimp freshness. 41 According to Koutsoumanis, 42 a TVC count exceeding 7.0 Log (CFU/g) was considered to be spoiled and unfit for consumption. As shown in Figure 7A, the initial colony count of shrimp at 0 h was 2.48 Log (CFU/g).…”

A review on the application of chicken immunoglobulin Y in aquaculture

“…Therefore, the cold storage is essential for processing, transportation, storage and the consumption of aquatic products. Biological preservation techniques are derived from an organism's composition or metabolic components and are widely appreciated by consumers for being harmless, safe and efficient 85–87 . Xu et al prepared specific IgY against bacteria, including Paralichthys olivaceus , Shewanella putrefaciens and Pseudomonas fluorescens , fillets were aseptically packed in 100 mg/mL of the specific IgY solution and then sampled every 3 days for microbiological, chemical and organoleptic analyses 88 .…”

CRISPR/Cas tools for enhancing the biopreservation ability of lactic acid bacteria in aquatic products

“…The most commonly used LABs in aquatic products preservation are Lactobacillus spp., followed by Lactococcus spp. (Dong et al, 2022), which are compatible with their environments, such as modified atmosphere packaging, low temperatures, and pH, and so on. The improvement of genome editing tools is particularly important for the development of new strains of LABs with excellent biopreservation properties for aquatic products (Figure 1).…”

“…The Cre-lox-based system will leave remnant sequences (scars) at the targeted site. And the selection markers should be eliminated in the following step for subsequent modifications and many methods using selectable markers can only be used in strains that have a specific gene mutated (Dong et al, 2022).…”