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Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C.
Food Microbiol. 2019 Oct; 83:27-35.FM

Abstract

This study evaluated the effects of ε-Polylysine and ice storage on microbiota composition and quality attributes of Pacific white shrimp stored at 0 °C. The sensorial shelf-life of control, 0.1% ε-Polylysine treated group, and ice stored group were 5, 8, and 7 days, respectively. Microbiota composition was explored by the Illumina-MiSeq high throughput sequencing targeting of 16S rRNA genes. At the time of sensory rejection, Pseudoalteromonas, followed by Candidatus Bacilloplama and Psychromonas, were the dominant microbiota in spoiled control samples on day 5. However, 0.1% ε-Polylysine inhibited the growth of Pseudoalteromonas and Psychromonas. Consequently, Candidatus Bacilloplama followed by Aliivibrio became the dominant microbiota in the ε-Polylysine treated group on day 8. Meanwhile, Aliivibrio, followed by Moritella and Pseudoalteromonas were the dominant microbiota in ice stored samples on day 7. Furthermore, due to the modulating effect of ε-Polylysine and ice storage on microbiota, chemical changes of the treated groups were slower, which was reflected as lower concentrations of total volatile basic nitrogen, putrescine, cadaverine, and hypoxanthine, and higher contents of inosine 5'-monophosphate and hypoxanthine riboside at the end of storage. In conclusion, ε-Polylysine and ice storage altered the microbiota composition and delayed quality deterioration of Pacific white shrimp.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Shandong Rongsense Aquatic Products & Foods Group Co., Ltd., Rizhao, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: luoyongkang@263.net.

MeSH

AnimalsBacteriaFood MicrobiologyFood PreservationFood StorageHigh-Throughput Nucleotide SequencingIceMicrobiotaNitrogenPenaeidaePolylysinePutrescineRNA, Ribosomal, 16SSeafood

Pub Type(s)

Evaluation Study

Journal Article

Language

eng

PubMed ID

31202416

Citation

Jia, Shiliang, et al. "Effect of Ε-polylysine and Ice Storage On Microbiota Composition and Quality of Pacific White Shrimp (Litopenaeus Vannamei) Stored at 0 °C." Food Microbiology, vol. 83, 2019, pp. 27-35.

Jia S, Liu Y, Zhuang S, et al. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. Food Microbiol. 2019;83:27-35.

Jia, S., Liu, Y., Zhuang, S., Sun, X., Li, Y., Hong, H., Lv, Y., & Luo, Y. (2019). Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. Food Microbiology, 83, 27-35. https://doi.org/10.1016/j.fm.2019.04.007

Jia S, et al. Effect of Ε-polylysine and Ice Storage On Microbiota Composition and Quality of Pacific White Shrimp (Litopenaeus Vannamei) Stored at 0 °C. Food Microbiol. 2019;83:27-35. PubMed PMID: 31202416.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. AU - Jia,Shiliang, AU - Liu,Yiming, AU - Zhuang,Shuai, AU - Sun,Xiaohui, AU - Li,Yan, AU - Hong,Hui, AU - Lv,Yuanmeng, AU - Luo,Yongkang, Y1 - 2019/04/16/ PY - 2018/10/03/received PY - 2019/04/11/revised PY - 2019/04/15/accepted PY - 2019/6/17/entrez PY - 2019/6/17/pubmed PY - 2019/11/7/medline KW - Ice storage KW - Microbiota composition KW - Pacific white shrimp KW - Shelf-life KW - ε-Polylysine SP - 27 EP - 35 JF - Food microbiology JO - Food Microbiol VL - 83 N2 - This study evaluated the effects of ε-Polylysine and ice storage on microbiota composition and quality attributes of Pacific white shrimp stored at 0 °C. The sensorial shelf-life of control, 0.1% ε-Polylysine treated group, and ice stored group were 5, 8, and 7 days, respectively. Microbiota composition was explored by the Illumina-MiSeq high throughput sequencing targeting of 16S rRNA genes. At the time of sensory rejection, Pseudoalteromonas, followed by Candidatus Bacilloplama and Psychromonas, were the dominant microbiota in spoiled control samples on day 5. However, 0.1% ε-Polylysine inhibited the growth of Pseudoalteromonas and Psychromonas. Consequently, Candidatus Bacilloplama followed by Aliivibrio became the dominant microbiota in the ε-Polylysine treated group on day 8. Meanwhile, Aliivibrio, followed by Moritella and Pseudoalteromonas were the dominant microbiota in ice stored samples on day 7. Furthermore, due to the modulating effect of ε-Polylysine and ice storage on microbiota, chemical changes of the treated groups were slower, which was reflected as lower concentrations of total volatile basic nitrogen, putrescine, cadaverine, and hypoxanthine, and higher contents of inosine 5'-monophosphate and hypoxanthine riboside at the end of storage. In conclusion, ε-Polylysine and ice storage altered the microbiota composition and delayed quality deterioration of Pacific white shrimp. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/31202416/Effect_of_ε_polylysine_and_ice_storage_on_microbiota_composition_and_quality_of_Pacific_white_shrimp__Litopenaeus_vannamei__stored_at_0_°C_ DB - PRIME DP - Unbound Medicine ER -