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Spoilage of tilapia by Pseudomonas putida with different adhesion abilities
Wen Zhang1, Yunru Wei1, Xilin Jin1
1Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China.
Abstract:
Four Pseudomonas putida strains isolated from spoiled tilapia were divided into three adhesion abilities-high, medium, and low-by an in vitro mucus model. Four strains had no significant difference in spoilage ability to the inoculated fish fillets. However, according to the in vivo experiment, the spoilage caused by the four P.putida was positively correlated with their adhesion abilities. High adhesion strains not only caused more TVB-N in chilled fish, but also activated the spoilage activity of intestinal flora. The diversity of intestinal flora and the changes in volatile components in fish were detected by high-throughput sequencing and SPME-GC/MS. The strains with high adhesion abilities significantly changed the intestinal flora, which led to a significant increase in low-grade aldehydes, indole, and esters in flesh of fish, as well as the production of a fishy and pungent odor. The intestinal adhesion ability of spoilage bacteria was considered the key factor in spoilage of chilled fish.
Insights
Bacterial adhesion ability is key to fish spoilage. High-adhesion Pseudomonas putida strains significantly altered gut flora, increasing spoilage compounds and odor in chilled tilapia.
Area of Science:
- Microbiology
- Food Science
- Sensory Analysis
Background:
- Pseudomonas putida strains are common spoilage bacteria in fish.
- Bacterial adhesion is crucial for colonization and biofilm formation.
- Understanding adhesion's role in fish spoilage is vital for food safety.
Purpose of the Study:
- To investigate the correlation between Pseudomonas putida adhesion ability and fish spoilage.
- To determine the impact of high-adhesion strains on intestinal flora and volatile compounds in chilled tilapia.
Main Methods:
- In vitro mucus model to classify P. putida strains by adhesion ability (high, medium, low).
- In vivo spoilage experiments on inoculated fish fillets.
- High-throughput sequencing for intestinal flora diversity analysis.
- Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC/MS) for volatile compound analysis.
Main Results:
- No significant spoilage difference in vitro, but in vivo spoilage correlated positively with adhesion.
- High-adhesion P. putida strains increased TVB-N and activated intestinal flora spoilage activity.
- Significant changes in intestinal flora, increased aldehydes, indole, and esters, leading to off-odors.
Conclusions:
- Intestinal adhesion ability of spoilage bacteria is a critical factor in chilled fish spoilage.
- High adhesion promotes bacterial colonization, alters gut microbiota, and accelerates spoilage.
