Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing

Due to the high contents of protein and fat in rainbow trout, it is highly susceptible to spoilage, which limits the storage and transportation processes. Exploring the spoilage microbial community during rainbow trout storage is essential to develop an effective preservation method. Here, the chang...

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Main Authors: Guangqing Du, Yuanming Gai, Hui Zhou, Shaoping Fu, Dawei Zhang
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/5367984
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author Guangqing Du
Yuanming Gai
Hui Zhou
Shaoping Fu
Dawei Zhang
author_facet Guangqing Du
Yuanming Gai
Hui Zhou
Shaoping Fu
Dawei Zhang
author_sort Guangqing Du
collection DOAJ
description Due to the high contents of protein and fat in rainbow trout, it is highly susceptible to spoilage, which limits the storage and transportation processes. Exploring the spoilage microbial community during rainbow trout storage is essential to develop an effective preservation method. Here, the changes in the total bacterial colony and total volatile base nitrogen (TVB-N) during the storage of rainbow trout were investigated. Storage at 0 °C can effectively slow down the spoilage process with bacterial counts and TVB-N contents decreased from 8.7 log CFU/g and 18.7 mg/100 g obtained at 4 °C to 5.6 log CFU/g and 14.5 mg/100 g, respectively. 16S rDNA high-throughput sequencing results showed that the diversity of microbial genera decreased during storage. Acinetobacter, Pseudomonas, and Shewanells gradually became the dominant spoilage genera with contents of 59.9%, 18.6%, and 1.7%, respectively, in the late stage of storage. The spoilage abilities of bacteria belonging to the Pseudomonas and Shewanells genera were analyzed. Shewanella sp. S5-52 showed the highest level of TVB-N content (100.6 mg/100 g) in sterile fish juice, indicating that it had a strong spoilage ability. This study confirmed the dominant spoilage bacterial genera and evaluated the spoilage abilities of isolated strains during the storage of rainbow trout, which laid the foundation for further investigation of the spoilage mechanism of rainbow trout and other aquatic products.
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id doaj-art-b4843ba4b6b947d88a5c6a01542730bd
institution Kabale University
issn 1745-4557
language English
publishDate 2022-01-01
publisher Wiley
record_format Article
series Journal of Food Quality
spelling doaj-art-b4843ba4b6b947d88a5c6a01542730bd2025-02-03T01:07:01ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/5367984Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA SequencingGuangqing Du0Yuanming Gai1Hui Zhou2Shaoping Fu3Dawei Zhang4Tianjin Institutes of Industrial BiotechnologyTianjin Institutes of Industrial BiotechnologyTianjin Institutes of Industrial BiotechnologyTianjin Institutes of Industrial BiotechnologyTianjin Institutes of Industrial BiotechnologyDue to the high contents of protein and fat in rainbow trout, it is highly susceptible to spoilage, which limits the storage and transportation processes. Exploring the spoilage microbial community during rainbow trout storage is essential to develop an effective preservation method. Here, the changes in the total bacterial colony and total volatile base nitrogen (TVB-N) during the storage of rainbow trout were investigated. Storage at 0 °C can effectively slow down the spoilage process with bacterial counts and TVB-N contents decreased from 8.7 log CFU/g and 18.7 mg/100 g obtained at 4 °C to 5.6 log CFU/g and 14.5 mg/100 g, respectively. 16S rDNA high-throughput sequencing results showed that the diversity of microbial genera decreased during storage. Acinetobacter, Pseudomonas, and Shewanells gradually became the dominant spoilage genera with contents of 59.9%, 18.6%, and 1.7%, respectively, in the late stage of storage. The spoilage abilities of bacteria belonging to the Pseudomonas and Shewanells genera were analyzed. Shewanella sp. S5-52 showed the highest level of TVB-N content (100.6 mg/100 g) in sterile fish juice, indicating that it had a strong spoilage ability. This study confirmed the dominant spoilage bacterial genera and evaluated the spoilage abilities of isolated strains during the storage of rainbow trout, which laid the foundation for further investigation of the spoilage mechanism of rainbow trout and other aquatic products.http://dx.doi.org/10.1155/2022/5367984
spellingShingle Guangqing Du
Yuanming Gai
Hui Zhou
Shaoping Fu
Dawei Zhang
Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
Journal of Food Quality
title Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
title_full Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
title_fullStr Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
title_full_unstemmed Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
title_short Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing
title_sort assessment of spoilage microbiota of rainbow trout oncorhynchus mykiss during storage by 16s rdna sequencing
url http://dx.doi.org/10.1155/2022/5367984
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