Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue

1996 ◽  
Vol 80 (6) ◽  
pp. 589-595 ◽  
Author(s):  
L. Gram ◽  
J. Melchiorsen
Keyword(s):  
Fish Tissue ◽  
Shewanella Putrefaciens ◽  
Pseudomonas Sp ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria

2020 ◽  
Vol 40 (5) ◽  
Author(s):  
Qiuying Li ◽  
Jinxiu Xu ◽  
Dongdong Zhang ◽  
Keli Zhong ◽  
Tong Sun ◽  
...  
Keyword(s):  
Edible Film ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Chemical Inhibition of Growth of Fish Spoilage Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 257-266 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Fish Muscle ◽  
Ethyl Formate ◽  
Ethylene Dichloride ◽  
Sodium Chlorite ◽  
Inhibition Of Growth ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Pure Cultures ◽  
Chloramine T ◽  
Chemical Inhibition

Inhibition of the growth of fish spoilage bacteria in naturally contaminated fish muscle, and in some instances of pure cultures of such organisms cultivated on laboratory media, by penicillic acid, 4-methoxy-2:5 toluquinone, methyl formate, ethyl formate, ethylene oxide, propylene oxide, methyl ether, ethyl ether, chloroform, ethylene dichloride, ethyl chloride, 1:4 dioxane, Chloramine B, Chloramine T, a mixture of isomeric glycerol formais, sodium chlorite, sodium benzoate, sodium nitrite, and one patent fish preservative was investigated. The results are discussed and are summarized in detail.

The Surface Concept in Measurement of Fish Spoilage

1942 ◽  
Vol 6a (1) ◽  
pp. 53-62 ◽  
Author(s):  
A. J. Wood ◽  
G. J. Sigurdsson ◽  
W. J. Dyer
Keyword(s):  
Human Consumption ◽  
Plate Method ◽  
Fish Products ◽  
Surface Ph ◽  
Contact Plate ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Composite Samples ◽  
Surface Changes

The contact plate method as used for cod muscle has revealed that the major changes rendering fish unfit for human consumption can be attributed almost entirely to surface pollution of the fish with spoilage bacteria. This is confirmed by three chemical tests, trimethylamine, tyrosine, and surface pH. The relative rates of increase in all three are much greater at the surface than in the interior of cod and haddock fillets. The more rapid surface changes are taken as evidence that tests for spoilage in fish products should be based on samples from the surface of the products and not from composite samples.

Effect of fabA and desA Mediated Low Temperature Adaption on Shewanella putrefaciens via Regulation of Unsaturated Fatty Acid Metabolism

2019 ◽  
Vol 11 (10) ◽  
pp. 1430-1437
Author(s):  
Li Chen ◽  
Shengping Yang ◽  
Yunfang Qian ◽  
Jing Xie
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Low Temperature ◽  
Acid Composition ◽  
Fatty Acid Metabolism ◽  
Unsaturated Fatty Acid ◽  
Acid Metabolism ◽  
Shewanella Putrefaciens ◽  
Spoilage Bacteria ◽  
Temperature Environment

Shewanella putrefaciensis a kind of spoilage bacteria in low temperature chilled aquatic products, which seriously threats human health and aquaculture. The fatty acid composition of S. putrefaciens cell membranes has been shown to be involved in adaption of bacteria to various environments. However, the specific fatty acid metabolism of S. putrefaciens to the low temperature environment remains unknown. In this study, the growth of S. putrefaciens, the response of fatty acid composition to low temperature production, and the differential expression and synthesis of enzymes related to unsaturated fatty acid synthesis were investigated by lack of fabA and desA in S. putrefaciens. Results showed that loss of fabA and desA suppressed the growth of S. putrefaciens and reduced unsaturated fatty acid contents at low temperature. In addition, the upregulation of fabA, but not desA resulted in accumulation of unsaturated fatty acid. Up-regulations of fabA and desA both resulted in promotion of GPR41 and Retn gene and protein expressions. These results demonstrated that the deletions of fabA and desA resulted in reduction of unsaturated fatty acid and key downstream genes of fatty acid metabolism, which suggested that unsaturated fatty acid was involved in the adaptations of fabA and desA-mediated S. putrefaciens to the low temperature environment. These results provided a tentative mechanism of the synthesis of unsaturated fatty acids in S. putrefaciens under low temperature conditions.

Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage

2017 ◽  
Vol 80 (12) ◽  
pp. 2099-2104 ◽  
Author(s):  
Lihui Du ◽  
Xiaoran Fan ◽  
Fang Liu ◽  
Qi Zhou ◽  
Jian Yuan ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Gel Electrophoresis ◽  
Ice Storage ◽  
Pseudomonas Sp ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Spoilage Bacteria ◽  
Gradient Gel Electrophoresis ◽  
Exopalaemon Modestus

ABSTRACT The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus were the dominant bacteria in fresh white prawn, whereas lactic acid bacteria, Pseudomonas sp., Shewanella, and Flavobacterium were dominant in the spoiled products. The initial total volatile basic nitrogen was 7.2 mg/100 g, a value that significantly increased to 30.5 mg/100 g at the end of storage. Putrescine was the dominant biogenic amine, and its content reached 95.5 mg/kg at the end of storage. PCR coupled with denatured gradient gel electrophoresis showed that Chryseobacterium sp., Acidovorax sp., Pelomonas sp., Kinneretia asaccharophila, and uncultured Curvibacter sp. were the dominant strains during storage, whereas Lactococcus garvieae became dominant at the end of storage. This study facilitated the development of preservation techniques that target these predominant spoilage bacteria.

Enumeration of Meatborne Spoilage Bacteria with Hydrophobic Grid Membrane Filtration†

1997 ◽  
Vol 60 (11) ◽  
pp. 1388-1390 ◽  
Author(s):  
G. GORDON GREER ◽  
BRYAN D. DILTS
Keyword(s):  
Membrane Filtration ◽  
Pseudomonas Sp ◽  
Bacterial Group ◽  
Psychrotrophic Bacteria ◽  
Lactobacillus Sake ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Plate Counts ◽  
Conventional Plate ◽  
Escherichia Coli B

Hydrophobic grid membrane filtration (HGMF) was investigated as an alternative to conventional plate counts for enumerating spoilage bacteria recovered from raw beef. The HGMF method was compared to conventional procedures for the selective enumeration of total psychrotrophic bacteria, pseudomonads, total Enterobacteriaceae. Brochothrix thermosphacta, and lactic acid bacteria. Bacteria were recovered both from beef which had been artificially inoculated with identified strains and from naturally contaminated beef from a commercial abattoir. There were no significant differences (P > 0.05) in numbers of any bacterial group recovered from naturally contaminated beef using HGMF procedures when compared to conventional plating on selective media. The recoveries of the total psychrotrophic population, Escherichia coli. B. thermosphacta, and Lactobacillus sake inoculated onto meat were unaffected by the enumeration procedure (P > 0.05). However, the populations of Pseudomonas sp. recovered from inoculated beef by a HGMF procedure were 0.8 log cycles lower (P < 0.05) when compared to the conventional spread plate procedure.

scholarly journals Specific microflora of packed meet – a review

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 159-163
Author(s):  
I. Steinhauserová
Keyword(s):  
Ph Value ◽  
Shewanella Putrefaciens ◽  
Controlled Atmosphere ◽  
Pseudomonas Sp ◽  
Pseudomonas Fragi ◽  
Meat Spoilage ◽  
Plastic Foil ◽  
Meat Ph ◽  
Leuconostoc Carnosum ◽  
Leuconostoc Gelidum

Meat is an attractive medium for microorganism multiplication due to its composition. The microflora of unpacked meat or of meat packed in wrapping plastic foil is significantly different from the microflora of vacuum-packed or controlled-atmosphere packed meat. Dominant microorganisms of unpacked meat are some species of the genus Pseudomonas sp., namely Pseudomonas fragi, Shewanella putrefaciens, Psychrobacter and Acinetobacter, which largely contribute to meat spoilage. From vacuum-packed or controlled-atmosphere packed meat were isolated mainly Brochotrix thermosphacta, heterofermentative lactobacilli (L. cellobiosus), Carnobacterium sp. and Leuconostoc sp. Characteristic microorganisms of vacuum-packed meat were Leuconostoc carnosum, Leuconostoc gelidum and Carnobacterium divergens. Quantitative proportions of the groups of microorganisms in packed meat are related to meat pH value, plastic foil permeability for oxygen and type of packed product.

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