Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
Int J Food Microbiol. 2023 Jul 16;397:110222. doi: 10.1016/j.ijfoodmicro.2023.110222. Epub 2023 Apr 23.
The aim of this study was to investigate seasonal variations (September, December and April) in the initial microbial communities of skin and gills' external mucosal tissues (EMT) and muscle of European plaice (Pleuronectes platessa). Moreover, a potential relationship between EMT and fresh muscle microbiota was examined. The microbial community succession in plaice muscle as a function of fishing season and storage conditions was also investigated. The selected seasons for the storage experiment were September and April. Investigated storage conditions were; fillets packaged in either vacuum or modified atmosphere (70 % CO, 20 % N, 10 % O) and chilled/refrigerated conditions (4 °C). Whole fish stored on ice (0 °C) was selected as a commercial standard. Seasonal variations were detected in the initial microbial communities of EMT and plaice muscle. The highest microbial diversity was found in EMT and muscle of April-caught plaice, followed by December and September catch indicating the important role of environmental factors in shaping the initial EMT and muscle microbial communities. The EMT microbial communities were more diverse than fresh muscle samples. The low number of shared taxa between EMT and initial muscle microbial communities indicates that only a minor part of the muscle microbiota came from the EMT. Psychrobacter and Photobacterium were the predominant genera in the EMT microbial communities in all seasons. Photobacterium dominated the initial muscle microbial communities with a gradual seasonal reduction of its abundance from September to April. Storage time and storage conditions shaped a less diverse and distinct community compared to the fresh muscle. However, no clear separation was seen between the communities at the middle and end of storage time. Regardless of EMT microbiota, fishing season and storage conditions, Photobacterium dominated the microbial communities of stored muscle samples. The Photobacterium prevalence as the primary specific spoilage organism (SSO) could be attributed to its high relative abundance in the initial microbiota of muscle and its CO-tolerance. The findings of this study indicate the important contribution of Photobacterium to the microbial spoilage of plaice. Thus, the development of innovative preservation techniques addressing the rapid growth of Photobacterium could contribute to the production of high-quality and shelf-stable convenient retail plaice products.
本研究旨在探究大菱鲆皮肤和鳃外部黏膜组织（EMT）以及肌肉的初始微生物群落随季节（9 月、12 月和 4 月）的变化。此外，还研究了 EMT 与新鲜肌肉微生物群之间的潜在关系。同时还研究了随着捕捞季节和储存条件的变化，大菱鲆肌肉中的微生物群落演替。选择 9 月和 4 月进行储存实验。所选择的储存条件包括真空或改良气氛（70%CO、20%N、10%O）包装的鱼片和冷藏/冷冻条件（4°C）。选择冰上（0°C）保存的整条鱼作为商业标准。EMT 和大菱鲆肌肉的初始微生物群落存在季节性差异。4 月捕捞的大菱鲆 EMT 和肌肉中的微生物多样性最高，其次是 12 月和 9 月捕捞的大菱鲆，表明环境因素在塑造 EMT 和肌肉初始微生物群落方面起着重要作用。EMT 微生物群落比新鲜肌肉样本的多样性更高。EMT 和初始肌肉微生物群落之间共享分类群的数量较少，表明只有一小部分肌肉微生物群来自 EMT。在所有季节中，Psychrobacter 和 Photobacterium 都是 EMT 微生物群落中的主要属。Photobacterium 是 EMT 微生物群落中的优势属，其丰度从 9 月到 4 月逐渐降低，在初始肌肉微生物群落中占主导地位。与新鲜肌肉相比，储存时间和储存条件塑造了一个多样性较低且不同的群落。然而，在储存时间的中间和结束时，并没有看到群落之间有明显的分离。无论 EMT 微生物群如何，捕捞季节和储存条件，Photobacterium 都主宰了储存肌肉样本的微生物群落。Photobacterium 作为主要特定腐败菌（SSO）的流行可能归因于其在肌肉初始微生物群中的相对高丰度及其对 CO 的耐受性。本研究结果表明，Photobacterium 对大菱鲆的微生物腐败有重要贡献。因此，开发针对 Photobacterium 快速生长的创新保鲜技术，可能有助于生产高质量和货架稳定的方便零售大菱鲆产品。
