Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

Abstract

Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.

Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major

“…Psychrobacter has been found to dominate in several seafoods, including finfish and shellfish, from the Hellenic seawaters [ 11 , 12 , 13 , 18 , 25 , 28 , 39 ] and from warm and cold waters in other regions [ 31 , 40 , 41 , 42 , 43 ]. Psychrobacter and Pseudomonas have been recognized as SSOs of seafood due to their ability to produce metabolites that lead to the production of off-odours and the sensory rejection of the products [ 9 , 10 , 44 , 45 ].…”

Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker

“…For LYC-0.60%LVEO samples, the richness increased to 24.07% at the end of storage. Pseudomonas and Shewanella are gram-negative psychrotrophic bacteria decaying fish in refrigeration and are considered to be the main spoilage bacteria [ 41 , 42 , 43 ]. The main components of LVEO are citral (31.79%), neral (23.75%), geraniol (22.01%), and D-limonene (10.36%), inhibiting the production of the essential enzymes and causing damage to the bacterial cell walls [ 44 , 45 ].…”

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

“…There were 20 OTU specific to the SG and belonged to the bacterial and archaeal kingdom. Among them, Shewanella (S. putrefaciens, S. vesiculosa, S. morhuae, S. baltica, S. frigidimarina), Hafnia (H. alvei), Weissella (W. confusa, W. viridescens, W. kandleri), Staphylococcus (S. equorum) and Bacillus are ubiquitous bacterial genera that were isolated from a wide variety of ecological niches, including seafood [3,6,9,13,14,[17][18][19][50][51][52][53][54][55][56][57][58]. On the other hand, for some ecological niches, Duganella, Terribacillus, Spelaeicoccus, Comamonas, Sphingobacterium, Brevibacterium, Halorubrum and Halohasta are relatively unknown and not frequently described.…”