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Succession of bacterial microbiota in tilapia fillets at 4 °C and in situ investigation of spoilers

  • Shan Duan
  • Xingzhi Zhou
  • Jianyin Miao
  • Xingxing Duan
Original Paper

Abstract

The succession of bacterial microbiota in tilapia fillets during cold storage at 4 °C was investigated employing PCR-DGGE method. Results showed that Pseudomonas was the most dominant genus during entire storage period. Shewanella and Psychrobacter were also always present, but became dominant only after 3 days of storage. Acinetobacter, Brevibacterium, Flavobacterium, Dietzia and Janthinobacterium were always the minor genera, among which Acinetobacter and Brevibacterium disappeared 6 days later, and Dietzia and Janthinobacterium only appeared at the end of storage. Further, the potential spoiler(s) of tilapia fillets at 4 °C were investigated in situ. The spoilage ability of a specific group of bacteria was evaluated as follows: Certain preservatives were selectively added to fillets to inhibit a specific group of bacteria, and then the changes in spoilage degree of fillets were determined. In this way the spoilage ability of the inhibited bacteria was evaluated. Our experiments showed that protamine strongly inhibited Pseudomonas but rarely inhibited Psychrobacter, Acinetobacter and Brevibacterium, but garlic juice, on the contrary, strongly inhibited the latter three but rarely inhibited the former. The mixed preservative, which consisted of protamine and garlic juice, didn’t play better than protamine alone in preventing the spoilage of fillets. This indicated that Psychrobacter, Acinetobacter and Brevibacterium contribute little to the spoilage of tilapia fillets.

Graphical abstract

Keywords

Fish Spoilage Pseudomonas Psychrobacter Acinetobacter Brevibacterium In situ Tilapia 

Notes

Acknowledgements

The work was supported by the Administration of Science and Technology of Guangdong Province (Project Numbers: 2013B090600111 and 2010A020104004). The authors express their sincere thanks to the Administration.

Supplementary material

11274_2018_2452_MOESM1_ESM.docx (13 kb)
Supplementary material 1 (DOCX 13 KB)

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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.College of Food Science and TechnologySouth China Agricultural UniversityGuangzhouPeople’s Republic of China
  2. 2.Department of Food ScienceUniversity of MassachusettsAmherstUSA
  3. 3.CapitalBio Genomics Co., Ltd.DongguanPeople’s Republic of China

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