Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA.
Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA.
Probiotics Antimicrob Proteins. 2020 Jun;12(2):351-364. doi: 10.1007/s12602-019-09629-3.
Oysters hold a unique place within the field of aquaculture as one of the only organisms that is regularly shipped live to be consumed whole and raw. The microbiota of oysters is capable of adapting to a wide range of environmental conditions within their dynamic estuarine environments; however, human aquaculture practices can challenge the resilience of this microbial community. Several discrete stages in oyster cultivation and market processing can cause disruption to the oyster microbiota, thus increasing the possibility of proliferation by pathogens and spoilage bacteria. These same pressure points offer the opportunity for the application of probiotics to help decrease disease occurrence in stocks, improve product yields, minimize the risk of shellfish poisoning, and increase product shelf life. This review provides a summary of the current knowledge on oyster microbiota, the impact of aquaculture upon this community, and the current status of oyster probiotic development. In response to this biotechnological gap, the authors highlight opportunities of highest potential impact within the aquaculture pipeline and propose a strategy for oyster-specific probiotic candidate development.
牡蛎在水产养殖领域占有独特的地位，是少数几种可活体运输并直接生食的贝类之一。牡蛎的微生物组能够适应其动态河口环境中的广泛环境条件；然而，人类水产养殖实践可能会挑战这个微生物群落的恢复能力。牡蛎养殖和市场加工的几个不同阶段可能会破坏牡蛎的微生物组，从而增加病原体和腐败细菌的增殖可能性。这些相同的压力点为益生菌的应用提供了机会，有助于减少库存中的疾病发生，提高产品产量，最大限度地降低贝类中毒的风险，并延长产品的保质期。本综述总结了牡蛎微生物组的现有知识、水产养殖对该群落的影响以及牡蛎益生菌开发的现状。针对这一生物技术空白，作者强调了水产养殖管道中最具潜力的机会，并提出了牡蛎特异性益生菌候选物开发的策略。
