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Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage

机译：六种新鲜食用海藻中的细菌多样性，提交到高压加工和长期冷藏储存

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摘要

Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there is no information on the effect of HPP on the bacterial diversity of seaweeds. The culturable bacteria of six species of fresh edible seaweeds (green seaweeds Codium fragile and Ulva lactuca, brown seaweeds Himanthalia elongata, Laminaria ochroleuca and Undaria pin-natifida, and red seaweed Chondrus crispus) were investigated and compared to those of HPP-treated (400 and 600 MPa for 5 min) seaweeds, at the start and end of their refrigerated storage period. A total of 523 and 506 bacterial isolates were respectively retrieved from untreated and HPP-treated seaweeds. Isolates from untreated seaweeds belonged to 18 orders, 35 families, 71 genera and 135 species whereas isolates from HPP-treated seaweeds belonged to 13 orders, 23 families, 43 genera and 103 species. HPP treatment significantly reduced the number of isolates belonging to 6 families and greatly increased the number of Bacillaceae isolates. At the end of storage, decreases in bacterial diversity at the genus and species level were observed for untreated as well as for HPP-treated seaweeds.
机译：由于他们的营养成分丰富，海藻是高度易腐的食物。高压处理（HPP）已应用于延长新鲜海藻的保质期，但没有关于HPP对海藻细菌多样性的影响的信息。研究了六种新鲜食用海藻（绿色海藻Coder和Ulva Lactuca，Brown Seaweeds Himanthalia Elongata，Laminaria Ocholuleuca和undarifida和Red Seaweed Chondrus Crispus）的培养细菌进行了研究，并与HPP治疗（400和600 MPa为5分钟）海藻，在其冷藏储存期的开始和结束时。共分别从未处理和HPP处理的海藻中检索523和506个细菌分离物。来自未经处理的海藻的分离物属于18个订单，35个家庭，71属和135种物种，而HPP处理的海藻的分离株属于13个订单，23个家庭，43属和103种。 HPP治疗显着降低了属于6个家族的分离物的数量，大大增加了溶杆菌分离物的数量。在储存结束时，未经治疗的和HPP处理的海藻，观察到Genus和物种水平的细菌多样性降低。

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