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Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)

This work aimed to identify the key members of the bacterial community growing on common carp (Cyprinus carpio) fillets during chilled storage with next-generation sequencing (NGS) and cultivation-dependent methods. Carp fillets were stored for 96 h at 2 °C and 6 °C with and without a vacuum package...

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Autores principales: Kaszab, Edit, Farkas, Milán, Radó, Júlia, Micsinai, Adrienn, Nyírő-Fekete, Brigitta, Szabó, István, Kriszt, Balázs, Urbányi, Béla, Szoboszlay, Sándor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8933370/
https://www.ncbi.nlm.nih.gov/pubmed/34877630
http://dx.doi.org/10.1007/s12223-021-00935-4
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author Kaszab, Edit
Farkas, Milán
Radó, Júlia
Micsinai, Adrienn
Nyírő-Fekete, Brigitta
Szabó, István
Kriszt, Balázs
Urbányi, Béla
Szoboszlay, Sándor
author_facet Kaszab, Edit
Farkas, Milán
Radó, Júlia
Micsinai, Adrienn
Nyírő-Fekete, Brigitta
Szabó, István
Kriszt, Balázs
Urbányi, Béla
Szoboszlay, Sándor
author_sort Kaszab, Edit
collection PubMed
description This work aimed to identify the key members of the bacterial community growing on common carp (Cyprinus carpio) fillets during chilled storage with next-generation sequencing (NGS) and cultivation-dependent methods. Carp fillets were stored for 96 h at 2 °C and 6 °C with and without a vacuum package, and an additional frozen-thawed storage experiment was set for 120 days. Community profiles of the initial and stored fish samples were determined by amplicon sequencing. Conventional microbial methods were used parallelly for the enumeration and cultivation of the dominant members of the microbial community. Cultivated bacteria were identified with 16S rRNA sequencing and the MALDI-TOF MS method. Based on our results, the vacuum package greatly affected the diversity and composition of the forming microbial community, while temperature influenced the cell counts and consequently the microbiological criteria for shelf-life of the examined raw fish product. Next-generation sequencing revealed novel members of the chilled flesh microbiota such as Vagococcus vulneris or Rouxiella chamberiensis in the vacuum-packed samples. With traditional cultivation, 161 bacterial strains were isolated and identified at the species level, but the identified bacteria overlapped with only 45% of the dominant operational taxonomic units (OTUs) revealed by NGS. Next-generation sequencing is a promising and highly reliable tool recommended to reach a higher resolution of the forming microbial community of stored fish products. Knowledge of the initial microbial community of the flesh enables further optimization and development of processing and storage technology. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12223-021-00935-4.
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spelling pubmed-89333702022-04-01 Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio) Kaszab, Edit Farkas, Milán Radó, Júlia Micsinai, Adrienn Nyírő-Fekete, Brigitta Szabó, István Kriszt, Balázs Urbányi, Béla Szoboszlay, Sándor Folia Microbiol (Praha) Original Article This work aimed to identify the key members of the bacterial community growing on common carp (Cyprinus carpio) fillets during chilled storage with next-generation sequencing (NGS) and cultivation-dependent methods. Carp fillets were stored for 96 h at 2 °C and 6 °C with and without a vacuum package, and an additional frozen-thawed storage experiment was set for 120 days. Community profiles of the initial and stored fish samples were determined by amplicon sequencing. Conventional microbial methods were used parallelly for the enumeration and cultivation of the dominant members of the microbial community. Cultivated bacteria were identified with 16S rRNA sequencing and the MALDI-TOF MS method. Based on our results, the vacuum package greatly affected the diversity and composition of the forming microbial community, while temperature influenced the cell counts and consequently the microbiological criteria for shelf-life of the examined raw fish product. Next-generation sequencing revealed novel members of the chilled flesh microbiota such as Vagococcus vulneris or Rouxiella chamberiensis in the vacuum-packed samples. With traditional cultivation, 161 bacterial strains were isolated and identified at the species level, but the identified bacteria overlapped with only 45% of the dominant operational taxonomic units (OTUs) revealed by NGS. Next-generation sequencing is a promising and highly reliable tool recommended to reach a higher resolution of the forming microbial community of stored fish products. Knowledge of the initial microbial community of the flesh enables further optimization and development of processing and storage technology. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12223-021-00935-4. Springer Netherlands 2021-12-07 2022 /pmc/articles/PMC8933370/ /pubmed/34877630 http://dx.doi.org/10.1007/s12223-021-00935-4 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Article
Kaszab, Edit
Farkas, Milán
Radó, Júlia
Micsinai, Adrienn
Nyírő-Fekete, Brigitta
Szabó, István
Kriszt, Balázs
Urbányi, Béla
Szoboszlay, Sándor
Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title_full Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title_fullStr Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title_full_unstemmed Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title_short Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio)
title_sort novel members of bacterial community during a short-term chilled storage of common carp (cyprinus carpio)
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8933370/
https://www.ncbi.nlm.nih.gov/pubmed/34877630
http://dx.doi.org/10.1007/s12223-021-00935-4
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