The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia

Wen Zhang; Ying Yu; Huihui He; Xucong Lv; Zhibin Liu; Li Ni

doi:10.3390/foods11131913

The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia

Foods. 2022 Jun 27;11(13):1913. doi: 10.3390/foods11131913.

Authors

Wen Zhang¹, Ying Yu¹, Huihui He¹, Xucong Lv¹, Zhibin Liu¹, Li Ni¹

Affiliation

¹ Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China.

Abstract

Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of S. putrefaciens was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that S. putrefaciens with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as Plesionomas, Macellibacteroides, Acinetobacter, and Legionella, which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.

Keywords: Shewanella putrefaciens; adhesion; microflora; spoilage; volatile substance.

Grants and funding

This work was financially supported by the Science Foundation of the Fujian Province, China (No. 2020J01487) and the Science and Technology Project of Fuzhou (No. 2020-GX-13).