Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-gene...

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Bibliographic Details
Published in:Foods 2021-02, Vol.10 (2), p.362
Main Authors: Maillet, Aurélien, Denojean, Pauline, Bouju-Albert, Agnès, Scaon, Erwann, Leuillet, Sébastien, Dousset, Xavier, Jaffrès, Emmanuel, Combrisson, Jérôme, Prévost, Hervé
Format: Article
Language:English
Subjects:
Bacteria
Cold storage
cold-smoked salmon
Curing
Deoxyribonucleic acid
DNA
Factories
Food contamination & poisoning
Food processing
Food quality
Food safety
Food science
Genera
metabarcoding
Microbiota
Microorganisms
Next-generation sequencing
processing plant
Proteobacteria
rRNA 16S
Salmon
Seafood
seafood products
Shelf life
Taxonomy
Waterborne diseases
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Summary:Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3-V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes β-Proteobacteria , γ-Proteobacteria and . Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10020362