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Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum-Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °C.

J Food Sci; 81(11): M2776-M2784, 2016 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-27699803
Fish skin has both positive and negative effects on the shelf-life of the fish. This study aimed to investigate the spoilage process of the skin and flesh of refrigerated farmed turbot (Scophthalmus maximus) with vacuum packaging. Microbial community changes were analyzed by combining culture-dependent and culture-independent methods. The results indicated that the shelf-life of vacuum-packaged refrigerated turbot was 16 d; skin mucus was the interference factor of turbot quality. The culture-dependent analysis demonstrated that the total viable counts and the population of H S-producing bacteria, Pseudomonas spp., Enterobacteriaceae spp., and lactic acid bacteria in skin had a range of 0.45 to 1.40 log (CFU/g) higher than the microbial numbers in flesh after 16 d in storage. 16S high throughout sequencing results demonstrated that the compositions of spoilage microbes were similar in skin and flesh. Shewanella spp., followed by Carnobacterium spp., was the dominant spoilage organism at day 16. Quorum sensing (QS) signaling activity increased during the storage. Exogenous N-butanoyl-L-homoserinelactone(C4-HSL) and N-hexanoyl-Lhomoserine lactone (C6-HSL) significantly accelerated the spoilage process of refrigerated turbot, while the addition of 4, 5-Dihydroxypentane-2, 3-dione (DPD) prolonged the lag phase duration. Therefore, QS may be involved in the spoilage process of refrigerated turbot.