Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

Cao, Rong; Zhao, Liancheng; Sun, Hui; Liu, Qi

doi:10.1016/j.ifset.2017.11.001

Cited by 45 publications

(46 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the end of the bigeye tuna's cold chain logistics simulation, the phylum Proteobacteria was significantly more dominant in Group A than in the other groups. This result was similar to a previous characterization of the microbial community in fresh and spoiled oysters (Rong, Ling, Huihui, & Qi, ). Rong et al () found that the bacterial community of aquatic products was influenced by temperature changes.…”

Section: Resultssupporting

confidence: 92%

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

View full text Add to dashboard Cite

This study investigated changes in the physicochemical indexes, water dynamics, and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics. With increasing storage time, the color and water activity decreased gradually, while drip loss gradually increased, and pH increased with a fluctuating pattern. The trend of bound water content was not obvious, trapped water declined, and free water increased with fluctuations over time, according to low‐field nuclear magnetic resonance (LF‐1H NMR). High‐throughput sequencing results indicated that fluctuating temperatures inhibited Acinetobacter and Pseudomonas and promoted Pelomonas, Psychrobacter, and Shewanella. Principal component analysis and redundancy analysis revealed significantly different microbial community interactions among the four groups, and environmental factors had distinct effects on bacterial community assemblages. LF‐NMR and high‐throughput sequencing can be used to monitor dynamic quality changes in bigeye tuna during simulated cold chain logistics with fluctuating temperatures.

show abstract

Section: Resultssupporting

confidence: 92%

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…In brief, the final effective tags were obtained after detection and removal of chimeric sequences [39]. OTUs defined by a 97% similarity were picked using the UPARSE software [40], and representative sequences were submitted to the Ribosomal Database Project's classifier [41] to obtain the taxonomy assignment on the phylum and genus levels [17].…”

Section: Data Processing and Taxonomic Classificationmentioning

confidence: 99%

“…Hence, the emerging high-throughput sequencing (HTS) technology has attracted much attention for its satisfactory efficiency and accuracy in microbiota analyses [14]. HTS has been successfully used to characterize the SSOs of various seafoods such as cod and salmon fillets, cold-smoked salmon, oysters, and raw steaks of yellowfin tuna [15][16][17]. Researching the SSOs of Spanish mackerel by HTS is valuable.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

View full text Add to dashboard Cite

Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.

show abstract

“…On bivalve mollusks, the main function of HHP application is shucking. Thus, this process can cause the disruption of non-covalent interactions in tertiary protein structures, leading to denaturation of muscle proteins and connective tissues and, ultimately, causing the release of the adductor muscle (Rong et al, 2018;Hsu et al, 2010;Cruz-Romero et al, 2004).…”

Section: Hhp Effect On Proteinsmentioning

confidence: 99%

“…Recently Rong et al (2018) published a study on the use of high throughput sequencing (HTS) to investigate control microbiota and oysters treated with HPP during refrigerated storage. Fresh oysters (hand-shucked) were compared to a 300 MPa treatment for 2 min, due to its presented shucking efficiency.…”

Section: Hhp Effect On Microorganismsmentioning

confidence: 99%

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

et al. 2019

View full text Add to dashboard Cite

Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field.

show abstract

Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

Cited by 45 publications

References 34 publications

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

Contact Info

Product

Resources

About