The diversity of Pseudomonas species isolated from fish farms in Turkey

Duman, Muhammed; Mulet, Magdalena; Altun, Soner; Satıcıoğlu, İzzet Burçin; Özdemir, Burak; Ajmi, Nihed; Lalucat, Jorge; Garcı́a-Valdés, Elena

doi:10.1016/j.aquaculture.2021.736369

Cited by 52 publications

(50 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CFU g (Abd El-Aziz, 2015) for all tested samples, but during storage the amount started to increase in the samples st without pre-treatment; after the 1 week it started to increase in the control sample as it had the highest pH 6.6 8 -1 st and had the highest count (7.0×10 CFU g ) after the 1 week of storage. Duman et al (2021) Sterniša et al (2020) found correlation with fish weight and Pseudomonas species (Duman et al, 2021). Thus, the use of acetic acid or CaCl in majority of cases allowed to slow 2 down the growth of Pseudomonas spp., and the product is acceptable for use in further production after one week of storage.…”

Section: Id Of Samplesmentioning

confidence: 91%

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Puke

Galoburda

2021

Rural Sustainability Research

View full text Add to dashboard Cite

Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

show abstract

Section: Id Of Samplesmentioning

confidence: 91%

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Puke

Galoburda

2021

Rural Sustainability Research

View full text Add to dashboard Cite

show abstract

“…The biochemical characteristics of the isolates were determined using conventional microbiological tests, including the assessment of colony morphology, Gram staining, motility, oxidase and catalase activities, pellicle formation ability, haemolysis on sheep blood agar and growth on different media, growth in the presence of NaCl (0-10% w/v) and at temperatures 4°C, 25°C, 37°C, 42°C and 45°C (Austin & Austin, 2016;Palleroni, 2005), which were described in the previous report by Duman, Mulet, Altun, Saticioglu, Ozdemir, et al (2021). In addition to the previous report, bacterial morphology was observed by the electron microscopic examination of samples prepared as previously described (Lalucat, 1988).…”

Section: Isolates Phenotypical and Morphological Characterizationmentioning

confidence: 99%

“…In the present study, P. haemolytica strains, which had been previously isolated from seemingly healthy, moribund or symptomatic rainbow trout in fish farms localized to different regions of Turkey, were characterized in detail (Duman, Mulet, Altun, Saticioglu, Ozdemir, et al, 2021) and compared with other described P. haemolytica strains from different geographical locations or habitats.…”

mentioning

confidence: 99%

First occurrence and whole‐genome comparison ofPseudomonas haemolyticaisolated in farmed rainbow trout

Satıcıoğlu

Mulet

Duman

et al. 2022

Aquaculture Research

Self Cite

View full text Add to dashboard Cite

The isolation of Pseudomonas haemolytica from different habitats as well as its distribution over a wide geographical area, possible reservoir role for antibiotic resistance and zoonotic potential, all require the detailed characterization of P. haemolytica strains. In the present study, we describe 18 phenotypically similar strains isolated from the rainbow trout, Oncorhynchus mykiss (Walbaum, 1792). The strains were collected from seemingly healthy, symptomatic or moribund rainbow trout of all sizes, from fry to broodstock. The strains were morphologically, phenotypically (API20 NE and VITEK 2) and chemotaxonomically characterized by their methyl‐fatty acid content (FAME), and mass spectrometry (MALDI‐TOF) by their protein profiles. The 16S rRNA sequence similarity values grouped them into the Pseudomonas fluorescens phylogenetic group of species. The 18 strains were compared to 6 other previously described P. haemolytica strains, 2 of which were isolated from milk products and 4 from chicken products. A multilocus sequence analysis was performed for all strains. Strain P45 was selected to represent the 18 new isolates for genomic comparisons by ANIb, and GGDC was used to confirm the identification at species level. The presence of genes related to antimicrobial resistance, secretion systems and virulence was also assessed using comparative genomic analyses. This is the first comprehensive report on P. haemolytica strains isolated from fish.

show abstract

“…Strain P66 T was isolated in 2014 from 0.3 g of fry of healthy rainbow trout from a fish farm in Seydikemer, Mugla Province, Turkey [5]. A sample was taken aseptically with a sterile loop and plated on tryptic soy agar (Merck).…”

Section: Isolation and Ecologymentioning

confidence: 99%

“…Several strains of a putative novel Pseudomonas species, corresponding to different phylogenetic groups, were isolated from rainbow trout (Oncorhynchus mykiss) in a survey conducted from 2013 to 2018 in fish farms in Turkey [4][5][6]. Of these strains, P66 T belonged to the P. putida phylogenetic group of species.…”

mentioning

confidence: 99%

Pseudomonas arcuscaelestis sp. nov., isolated from rainbow trout and water

Mulet

Duman

Altun

et al. 2021

International Journal of Systematic and Evolutionary Microbiology

Self Cite

View full text Add to dashboard Cite

Cells of strains P66T, V1 and W15Feb18 are Gram-stain-negative short rods and motile by one polar flagellum. Strain P66T was isolated from rainbow trout (Oncorhynchus mykiss) cultivated at a fish farm in Turkey. Strain V1 was isolated from sand of an intertidal shore on the Galicia coast in Spain and strain W15Feb18 was isolated from water collected at the Woluwe River in Belgium. Based on 16S rRNA sequence similarity values, the strains were grouped under the genus Pseudomonas and the Pseudomonas putida phylogenetic group of species. The DNA G+C content ranged from 58.5 to 58.9 mol%. The strains were characterized phenotypically by the API 20NE and Biolog GEN III tests, and chemotaxonomically by their whole-cell MALDI-TOF MS protein profiles and fatty acid contents. The absence of the hydrolysis of gelatin and the assimilation of arabinose, mannose and mannitol differentiated these strains from the closest species, Pseudomonas alkylphenolica . The major fatty acid components were C16:0 (29.91–31.68 %) and summed feature 3 (36.44–37.55 %). Multilocus sequence analysis with four and 83 housekeeping gene sequences and a core proteome analysis showed that these strains formed a phylogenetic cluster in the P. putida group of species. Genome comparisons by the average nucleotide identity based on blast and the Genome-to-Genome Distance Calculator demonstrated that the three strains belonged to the same genomic species and were distant from any known species, with similarity values lower than the thresholds established for species in the genus Pseudomonas . These data permitted us to conclude that strains P66T, V1 and W15Feb18 belong to a novel species in the genus Pseudomonas , for which the name Pseudomonas arcuscaelestis sp. nov. is proposed. The type strain is P66T (=CECT 30176T=CCUG 74872T). The other strains have been deposited in the CECT with the corresponding collection numbers: V1 (=CECT 30356) and W15Feb18 (=CECT 30355).

show abstract

The diversity of Pseudomonas species isolated from fish farms in Turkey

Cited by 52 publications

References 42 publications

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

First occurrence and whole‐genome comparison ofPseudomonas haemolyticaisolated in farmed rainbow trout

Pseudomonas arcuscaelestis sp. nov., isolated from rainbow trout and water

Contact Info

Product

Resources

About