Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters

• Published in: Sustainability 2023-09, Vol.15 (18), p.13467
• Main Authors: Boziaris, Ioannis S, Anagnostopoulos, Dimitrios A, Parlapani, Foteini F, Syropoulou, Faidra, Martsikalis, Petros V, Apostologamvrou, Chrysoula, Kokioumi, Despoina, Vafidis, Dimitris
• Format: Article
• Language: English
• Subjects: Consumption; Drinking water; Food; Food quality; Microbiology; Microbiota; Microbiota (Symbiotic organisms); RNA; Salinity; Salt; Seafood
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su151813467

The aquatic environment is a reservoir of many species that have not yet been exploited at a global level and have not been extensively investigated. The aim of the present work was to study the microbial populations, the bacterial communities and physicochemical parameters (pH, water activity, humidity, salinity) in raw, frozen, boiled, dehydrated and salted final products of two sea cucumber species (Holothuria polii and Holothuria tubulosa) originating from the Hellenic seawaters. The results indicated that all products were found at acceptable levels from a microbiological point of view. The metabarcoding analysis of the 16S rRNA gene revealed the existence of several different bacterial groups, the presence and abundance of which were mainly dependent on product type, even though some moderate differences in the microbiota profile between the two sea cucumber species were also detected in some of the products. Overall, the present work deals with an underexplored aquatic product and provides novel and useful information for the aquatic food industry, consumers and other stakeholders, increasing, in parallel, the need for further scientific attention in the near future. Our findings could be exploited as a baseline to highlight a promising aquatic food product provided to the international market.