Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage

Lou, Xiaowei; Hai, Yaowen; Le, Yi; Ran, Xinli; Yang, Hongshun

doi:10.1016/j.foodcont.2022.109341

Cited by 12 publications

(1 citation statement)

References 34 publications

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“…Microbial activity plays a crucial role in the spoilage of fish during storage [52]. The spoilage potential and activity of bacteria responsible for spoilage are closely related to their metabolic and enzymatic activities [53]. To gain a better understanding of the microbiota functions in crayfish tails during storage, we studied the predicted KEGG pathways associated with the microbiota using PICRUSt 2 [25].…”

Section: Predicted Functional Analysis Of the Microbial Communitiesmentioning

confidence: 99%

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Wei,

Gao,

Zheng

et al. 2024

Foods

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The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

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Section: Predicted Functional Analysis Of the Microbial Communitiesmentioning

confidence: 99%

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Wei,

Gao,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

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Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

Lang

Lan

Xie

2023

Biochemical and Biophysical Research Communications

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LC-MS/MS-based peptidomics and metabolomics reveal different metabolic patterns of common spoilage bacteria in grass carp flesh

Zhuang,

Zhang,

Luo

et al. 2024

Food Bioscience

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Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage

Cited by 12 publications

References 34 publications

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

LC-MS/MS-based peptidomics and metabolomics reveal different metabolic patterns of common spoilage bacteria in grass carp flesh

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