J Fernandez-Piquer1, J P Bowman, T Ross, M L Tamplin. 1. Australian Seafood Cooperative Research Centre and the Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tas., Australia.
Abstract
AIMS: To evaluate the effect of postharvest temperature on bacterial communities in live Pacific oysters (Crassostrea gigas) using nonculture-based methods. METHODS AND RESULTS: Live oysters were compared before and after storage at 4, 6, 15, 20 and 30°C using terminal restriction fragment length polymorphism (T-RFLP). Bacterial communities in freshly harvested (control) vs stored oysters were significantly different. Changes in bacterial communities at 4, 15 and 30°C observed by T-RFLP were further investigated by clone library analysis. Members of the Proteobacteria predominated (43·0-57·0% of clones) in control oysters, while storage altered the bacterial profile. At 4°C, Psychrilyobacter spp. (phylum Fusobacteria) predominated (43·8% of clones), while at 15 and 30°C, members of the phylum Bacteroidetes represented 63·0 and 60·2% of clones, respectively. High microbial diversity in oysters was observed, with at least 73 different genera-related clones among all samples. CONCLUSIONS: Changes in the overall bacterial community of Pacific oysters were influenced by storage temperature and would likely not be detected by standard culture-based methods currently used to assess oyster quality. Certain dominant genera, such as Psychrilyobacter, Polynucleobacter and a bacterial group related to Alkaliflexus, should be further studied as possible indicators for postharvest temperature control. SIGNIFICANCE AND IMPACT OF THE STUDY: This work is the first report describing the effect of different storage temperatures on bacterial diversity in postharvest live Pacific oysters using molecular-based methods.
AIMS: To evaluate the effect of postharvest temperature on bacterial communities in live Pacific oysters (Crassostrea gigas) using nonculture-based methods. METHODS AND RESULTS: Live oysters were compared before and after storage at 4, 6, 15, 20 and 30°C using terminal restriction fragment length polymorphism (T-RFLP). Bacterial communities in freshly harvested (control) vs stored oysters were significantly different. Changes in bacterial communities at 4, 15 and 30°C observed by T-RFLP were further investigated by clone library analysis. Members of the Proteobacteria predominated (43·0-57·0% of clones) in control oysters, while storage altered the bacterial profile. At 4°C, Psychrilyobacter spp. (phylum Fusobacteria) predominated (43·8% of clones), while at 15 and 30°C, members of the phylum Bacteroidetes represented 63·0 and 60·2% of clones, respectively. High microbial diversity in oysters was observed, with at least 73 different genera-related clones among all samples. CONCLUSIONS: Changes in the overall bacterial community of Pacific oysters were influenced by storage temperature and would likely not be detected by standard culture-based methods currently used to assess oyster quality. Certain dominant genera, such as Psychrilyobacter, Polynucleobacter and a bacterial group related to Alkaliflexus, should be further studied as possible indicators for postharvest temperature control. SIGNIFICANCE AND IMPACT OF THE STUDY: This work is the first report describing the effect of different storage temperatures on bacterial diversity in postharvest live Pacific oysters using molecular-based methods.
Authors: Zachary T Pimentel; Keith Dufault-Thompson; Kayla T Russo; Abigail K Scro; Roxanna M Smolowitz; Marta Gomez-Chiarri; Ying Zhang Journal: mSphere Date: 2021-05-12 Impact factor: 4.389
Authors: Ana Lokmer; M Anouk Goedknegt; David W Thieltges; Dario Fiorentino; Sven Kuenzel; John F Baines; K Mathias Wegner Journal: Front Microbiol Date: 2016-08-31 Impact factor: 5.640