Bacterial community in response to packaging conditions in farmed gilthead seabream  

作　　者：Apollon Thomas Spyros J.Konteles Sotiris Ouzounis Spyros Papatheodorou Aliki Tsakni Dimitra Houhoula Theofania Tsironi 

机构地区：[1]Department of Food Science and Technology,Faculty of Food Sciences,University of West Attica,Athens,11521,Greece [2]Medical Image and Signal Processing Laboratory,Department of Biomedical Engineering,University of West Attica,Athens,11521,Greece [3]Laboratory of Food Process Engineering,Department of Food Science and Human Nutrition,Agricultural University of Athens,Athens,11855,Greece

出　　处：《Aquaculture and Fisheries》2023年第4期410-421,共12页渔业学报（英文）

基　　金：the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-CurieGrant agreement 872217.

摘　　要：The objective of this study was to evaluate the effect of modified atmosphere packaging(MAP)on fish skin,gills and intestines bacterial microbiome.Whole gilthead seabream was packed aerobically or under modified atmospheres(60%CO_(2),30%N_(2),10%O_(2))and stored isothermally at 0℃.Next Generation Sequencing(NGS)analysis was applied for the characterization of fish microbiome on fish skin,gills,and intestines initially(time of packaging,1 day after harvesting)and after 10 days of isothermal storage at 0℃.NGS results indicated statistically significant differences in families’richness and diversity in the tested fish tissues between aerobic and MAP packaging during storage at 0℃.The most persistent bacteria were Proteobacteria for both packaging types.For fish skin microbiota,the initially prevailing families were Comamonadaceae,Enterobacteriaceae and Moraxellaceae while in the intestines Comamonadaceae,Anaplasmataceae,Bacillaceae and Enterobacteriaceae were the dominant bacteria.At the end of storage period,the fish microbiota was dominated by psychotropic and psychrophilic families(Pseudoalteromonadaceae,Psychromonadaceae,and Shewanellaceae),while families such as Comamonadaceae were persistent under MAP conditions.By 8 days of fish storage at 0℃,МАРsamples exhibited higher sensory scorings than the respective aerobically stored fish,indicating better retention of fish freshness and fish quality attributes under MAP.Based on the results of the study,MAP modified significantly the microbiological status and extended the shelf life of fish.NGS was a powerful tool that provided a more complete assessment compared to a culture-based analysis.

关 键 词：FISH PRESERVATION Next generation sequencing Modified atmosphere packaging MICROBIOME 

分 类 号：S917.1[农业科学—水产科学]