Putrescine, Cadaverine, and Indole Production by Bacteria Isolated from Wild and Aquacultured Penaeid Shrimp Stored at 0,12, 24, and 36°C

2004 ◽  
Vol 67 (1) ◽  
pp. 124-133 ◽  
Author(s):  
R. A. BENNER ◽  
W. F. STARUSZKIEWICZ ◽  
W. S. OTWELL
Keyword(s):  
Litopenaeus Vannamei ◽  
Penaeid Shrimp ◽  
Shewanella Putrefaciens ◽  
Decomposition Temperature ◽  
Morganella Morganii ◽  
Litopenaeus Setiferus ◽  
Plate Counts ◽  
Indole Production ◽  
Vibrio Spp ◽  
Chemical Indicator

Putrescine, cadaverine, and indole production capabilities of bacteria isolated from wild domestic and aquacultured Ni-caraguan penaeid shrimp in progressive decomposition states were evaluated. The numbers and types of microorganisms responsible for the production of putrescine, cadaverine, and indole in wild and aquacultured shrimp increased with increasing decomposition temperature and time. Throughout the storage experiments, mean aerobic plate counts (log/g) ranged from 4.5 to 9.7 and 4.5 to 9.0 for domestic and Nicaraguan shrimp, respectively. Vibrio spp. were more prominent in Nicaraguan shrimp (Litopenaeus vannamei) than in domestic shrimp (Litopenaeus setiferus and Litopenaeus brasiliensis). The only amine-producing (putrescine) microorganism isolated from wild and aquacultured shrimp at all temperatures of decomposition (0, 12, 24, and 36°C) was Shewanella putrefaciens. On the basis of putrescine production by S. putrefaciens at 0 and 12°C and putrescine production by S. putrefaciens, Vibrio spp., and Morganella morganii at 24 and 36°C, putrescine should be considered a potential chemical indicator of decomposition in shrimp.

Crustins, Homologues of an 11.5-kDa Antibacterial Peptide, from Two Species of Penaeid Shrimp, Litopenaeus vannamei and Litopenaeus setiferus

2002 ◽  
Vol 4 (3) ◽  
pp. 278-293 ◽  
Author(s):  
Thomas C. Bartlett ◽  
Brandon J. Cuthbertson ◽  
Eleanor F. Shepard ◽  
Robert W. Chapman ◽  
Paul S. Gross ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Penaeid Shrimp ◽  
Antibacterial Peptide ◽  
Litopenaeus Setiferus

scholarly journals Draft Genome Sequence of a Vibrio harveyi Strain Associated with Vibriosis in Pacific White Shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 5 (7) ◽  
Author(s):  
Emille Moreno ◽  
Marci Parks ◽  
Lee J. Pinnell ◽  
James J. Tallman ◽  
Jeffrey W. Turner
Keyword(s):  
Genome Sequence ◽  
Litopenaeus Vannamei ◽  
Vibrio Harveyi ◽  
Draft Genome ◽  
Penaeid Shrimp ◽  
Pacific White Shrimp ◽  
Draft Genome Sequence ◽  
White Shrimp ◽  
Content Type ◽  
Future Studies

ABSTRACT Vibrio harveyi is a Gram-negative bacterium associated with vibriosis in penaeid shrimp. Here, we report the draft genome sequence of a V. harveyi strain isolated from Pacific white shrimp (Litopenaeus vannamei) during a vibriosis outbreak. The availability of this genome will aid future studies of vibriosis in shrimp aquaculture.

scholarly journals The implication of metabolically active Vibrio spp. in the digestive tract of Litopenaeus vannamei for its post-larval development

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Estefanía Garibay-Valdez ◽  
Luis Rafael Martínez-Córdova ◽  
Marco A. López-Torres ◽  
F. Javier Almendariz-Tapia ◽  
Marcel Martínez-Porchas ◽  
...  
Keyword(s):  
Larval Development ◽  
Digestive Tract ◽  
Litopenaeus Vannamei ◽  
Vibrio Spp

Microbial Flora of Pond-Reared Shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus)

1978 ◽  
Vol 41 (1) ◽  
pp. 20-23 ◽  
Author(s):  
F. M. CHRISTOPHER ◽  
C. VANDERZANT ◽  
J. D. PARKER ◽  
F. S. CONTE
Keyword(s):  
Escherichia Coli ◽  
Dissolved Oxygen ◽  
Clostridium Perfringens ◽  
Vibrio Parahaemolyticus ◽  
Microbial Flora ◽  
Fecal Coliforms ◽  
Penaeus Vannamei ◽  
Penaeus Setiferus ◽  
Plate Counts ◽  
Vibrio Spp

Aerobic plate counts of fresh pond-reared shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus) ranged from 1.5 × 103 to 1.3 × 104 per gram. Coryneform bacteria and Vibrio spp. dominated the microbial flora of shrimp. Aerobic plate counts of pond waters ranged from 6.1 × 102 to 2.2 × 104 per milliliter. Vibrio spp. usually were dominant in pond waters. Enterococci and coliform levels in shrimp were low. Fecal coliforms were present in only one of 11 shrimp samples. No Escherichia coli was recovered from pond-reared shrimp. Salmonella, Vibrio parahaemolyticus, Bacillus cereus, and Clostridium perfringens were not recovered from either shrimp or pond waters. No relationship could be established between changes in numbers and types of microorganisms in pond-reared shrimp or pond waters and changes in characteristics of the pond waters such as temperature, salinity, dissolved oxygen, and pH.

scholarly journals Effect of Cell-Free Supernatant from Aeromonas sobria on the Spoilage of Shewanella putrefaciens in Pacific White Shrimp (Litopenaeus vannamei) with the Influence of Temperature Fluctuation

2019 ◽  
Vol 9 (3) ◽  
pp. 587 ◽  
Author(s):  
Jing-Xin Ye ◽  
Sheng-Ping Yang ◽  
Yun-Fang Qian ◽  
Jing Xie
Keyword(s):  
Litopenaeus Vannamei ◽  
Temperature Fluctuation ◽  
Experimental Period ◽  
Shewanella Putrefaciens ◽  
Pacific White Shrimp ◽  
Cold Chain ◽  
White Shrimp ◽  
Cell Free Supernatant ◽  
Aeromonas Sobria

The objective of this study was to evaluate the effect of cell-free supernatant (CFS) from Aeromonas sobria on the growth and spoilage potential of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) during cold chain logistics, including transportation, retailing, and domestic storage. It was shown that the quality of shrimps deteriorated in the cold chain logistics over time. The temperature fluctuation during the experimental period favored the growth of S. putrefaciens, increased the total volatile basic nitrogen (TVB-N) and biogenic amine value, and decreased the sensory quality of shrimps. The application of CFS resulted in the decline on the growth of S. putrefaciens after the early stationary phase stored at a cold condition. It is concluded that the application of CFS can inhibit microbial growth and the spoilage potential of S. putrefaciens and offset the quality deterioration of shrimp exposed to temperature fluctuation during cold chain logistics.

Identification of 10 transcripts of FREP in penaeid shrimp Litopenaeus vannamei

2016 ◽  
Vol 58 ◽  
pp. 436-441 ◽  
Author(s):  
Fujun Hou ◽  
Tiantian Gao ◽  
Tao Liu ◽  
Zhiying Jia ◽  
Yongjie Liu ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Penaeid Shrimp

Biogenic Amine Survey and Organoleptic Changes in Fresh, Stored, and Temperature-Abused Bluefish (Pomatomus saltatrix)

1999 ◽  
Vol 62 (9) ◽  
pp. 1033-1037 ◽  
Author(s):  
TODD M. GINGERICH ◽  
TATIANA LORCA ◽  
GEORGE J. FLICK ◽  
MERLE D. PIERSON ◽  
HAROLD M. McNAIR
Keyword(s):  
High Performance Liquid Chromatography ◽  
Biogenic Amine ◽  
High Performance ◽  
Plate Count ◽  
Pomatomus Saltatrix ◽  
Morganella Morganii ◽  
Standard Plate Count ◽  
Histamine Formation ◽  
Standard Plate ◽  
Plate Counts

Changes in histamine, putrescine, and cadaverine concentrations in bluefish filets (Pomatomus saltatrix) stored at 5, 10, and 15°C were determined using high-performance liquid chromatography. An organoleptic assessment was conducted simultaneously with the biogenic amine analyses. The histamine levels found in fresh bluefish obtained from wholesale seafood distributors ranged between <1 ppm and 99 with an average of 39 ppm. Putrescine and cadaverine were not found in fresh bluefish. Fish fillets stored at each of the three temperatures developed histamine. The greatest accumulation of histamine was observed in fish stored at 15°C, which developed histamine levels as high as 2,200 ppm. Putrescine levels increased at each temperature during storage. Cadaverine was present only in uninoculated bluefish stored at 15°C. Histamine achieved higher levels in bluefish pieces inoculated with Morganella morganii, which demonstrates that bluefish support bacterial histamine formation. Histamine levels at each temperature exceeded the 50-ppm advisory level established by the Food and Drug Administration before 100% sensory rejection. Standard plate counts increased during storage of fish at all temperatures, but the correlation between histamine levels and standard plate count was not significant.

Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels

1994 ◽  
Vol 57 (2) ◽  
pp. 150-153 ◽  
Author(s):  
THOMAS M. BERRY ◽  
DOUGLAS L. PARK ◽  
DONALD V. LIGHTNER
Keyword(s):  
Microbial Quality ◽  
Resistance Patterns ◽  
Plate Counts ◽  
Contamination Levels ◽  
Frozen Shrimp ◽  
Source Countries ◽  
Antibiotic Resistance Patterns ◽  
Raw Shrimp ◽  
Vibrio Spp

Aerobic plate counts (APC), Listeria spp., and Vibrio spp. and antibiotic resistance patterns of Vibrio spp. were determined for imported shrimp from China, Ecuador, and Mexico obtained from wholesale/frozen and retail/previously frozen markets. Statistically significant differences in APC were observed among source countries and wholesale/frozen versus retail/previously frozen samples. Wholesale/frozen shrimp products were consistently excellent quality with respect to APC; higher contamination levels were observed in retail/previously frozen samples. Listeria spp. and L. monocytogenes were isolated from 16.7 and 6.7% of shrimp samples, respectively. Vibrio spp. were present in 63.3% of the samples, more often isolated from shrimp from Mexico or China than Ecuador. The majority of isolates were identified as V. parahaemolyticus (36.7%), V. alginolyticus (26.7%), or V. vulniftcus (16.7%), and 53.7% were resistant to at least one antibiotic. These data reveal that important differences in microbial quality occur in raw shrimp products as a function of source and between retail and Wholesale products.

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