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首页> 外文期刊>Food microbiology >Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions
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Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

机译：在商业模拟条件下存储的整个蓝蟹（Callinectes sapidus）的细菌群落和潜在的腐败标记

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摘要

Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 degrees C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses (Total Volatile Base-Nitrogen/TVB-N and Trimethylamine-Nitrogen/TMA-N) were also carried out. The rejection time point was 10 and 6 days for the whole crabs stored at 4 and 10 degrees C, respectively, as determined by development of unpleasant odors, which coincided with crabs death. Initially, the Aerobic Plate Count (APC) was 4.87 log cfu/g and increased by 3 logs at the rejection time. The 16S NGS analysis of DNA extracted directly from the crab tissue (culture-independent method), showed that the initial microbiota of the blue crab mainly consisted of Candidatus Bacilloplasma, while potential pathogens e.g. Listeria monocytogenes, Pseudomonas aeruginosa and Acinetobacter baumannii, were also found. At the rejection point, bacteria of Rhodobacteraceae family (52%) and Vibrio spp. (40.2%) dominated at 4 and 10 degrees C, respectively. TVB-N and TMA-N also increased, reaching higher values at higher storage temperature. The relative concentrations of some VOCs such as 1-octen-3-ol, trans-2-octenal, trans, trans-2,4-heptadienal, 2-butanone, 3-butanone, 2-heptanone, ethyl isobutyrate, ethyl acetate, ethyl-2-methylbutyrate, ethyl isovalerate, hexanoic acid ethyl ester and indole, exhibited an increasing trend during crab storage, making them promising spoilage markers. The composition of microbial communities at different storage temperatures was examined by 16S amplicon meta-barcoding analysis. This kind of analysis in conjugation with the volatile profile can be used to explore the microbiological quality and further assist towards the application of the appropriate strategies to extend crab shelf-life and protect consumer's health.
机译：使用16S下一代测序（NGS）和挥发性蓝藻类化合物（VOCs）对整个蓝蟹（Callinectes sapidus）的细菌组成进行了模拟，模拟了实际存储条件，该蓝蟹分别存储在4和10摄氏度（适当温度和滥用温度）下。还进行了常规的微生物和化学分析（总挥发性碱氮/ TVB-N和三甲胺-氮/ TMA-N）。分别在4和10摄氏度下储存的整个螃蟹的拒收时间分别是10天和6天，这是由难闻的气味的发展所确定的，这与螃蟹的死亡相吻合。最初，好氧板数（APC）为4.87 log cfu / g，在剔除时间增加了3 log。直接从蟹组织提取DNA的16S NGS分析（与培养无关的方法）显示，蓝蟹的初始菌群主要由假丝酵母菌组成，而潜在的病原体例如沙门氏菌。还发现了单核细胞增生李斯特菌，铜绿假单胞菌和鲍曼不动杆菌。在排斥点，红细菌科（52％）和弧菌属细菌。 （40.2％）分别在4和10摄氏度下占主导地位。 TVB-N和TMA-N也增加，在更高的存储温度下达到更高的值。某些VOC的相对浓度，例如1-辛烯-3-醇，反-2-辛烯，反，-2,4-庚二烯，2-丁酮，3-丁酮，2-庚酮，异丁酸乙酯，乙酸乙酯， 2-甲基丁酸乙酯，异戊酸乙酯，己酸乙酯和吲哚在螃蟹存储过程中呈上升趋势，使其成为有希望的腐败标记。通过16S扩增子元条形码分析检查了不同储存温度下的微生物群落组成。结合挥发性成分进行的此类分析可用于探索微生物质量，并进一步协助应用适当的策略来延长螃蟹的货架寿命并保护消费者的健康。

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  • 来源
    《Food microbiology》 |2019年第9期|325-333|共9页
  • 作者

    Parlapani F. F.; Michailidou S.; Anagnostopoulos D. A.; Koromilas S.; Kios K.; Pasentsis K.; Psomopoulos F.; Argiriou A.; Haroutounian S. A.; Boziaris I. S.;

  • 作者单位

    Univ Thessaly, Sch Agr Sci, Dept Ichthyol & Aquat Environm, Lab Mkt & Technol Aquat Prod & Foods, Fitokou St, N Ionia 38446, Volos, Greece;

    Ctr Res & Technol Hellas CERTH, Inst Appl Biosci, Thessaloniki 57001, Greece;

    Univ Thessaly, Sch Agr Sci, Dept Ichthyol & Aquat Environm, Lab Mkt & Technol Aquat Prod & Foods, Fitokou St, N Ionia 38446, Volos, Greece;

    Univ Thessaly, Sch Agr Sci, Dept Ichthyol & Aquat Environm, Lab Mkt & Technol Aquat Prod & Foods, Fitokou St, N Ionia 38446, Volos, Greece;

    Univ Thessaly, Sch Agr Sci, Dept Ichthyol & Aquat Environm, Lab Mkt & Technol Aquat Prod & Foods, Fitokou St, N Ionia 38446, Volos, Greece;

    Ctr Res & Technol Hellas CERTH, Inst Appl Biosci, Thessaloniki 57001, Greece;

    Ctr Res & Technol Hellas CERTH, Inst Appl Biosci, Thessaloniki 57001, Greece;

    Ctr Res & Technol Hellas CERTH, Inst Appl Biosci, Thessaloniki 57001, Greece;

    Agr Univ Athens, Dept Anim Sci & Aquaculture, Iera Odos 75, GR-11855 Athens, Greece;

    Univ Thessaly, Sch Agr Sci, Dept Ichthyol & Aquat Environm, Lab Mkt & Technol Aquat Prod & Foods, Fitokou St, N Ionia 38446, Volos, Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Blue crab; Seafood; 16S next-generation sequencing (NGS); Microbiota; VOCs; Spoilage markers;

    机译：蓝蟹;海鲜;16S下一代测序（NGS）;微生物群;VOCs;腐败标记;

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