Shelf-life of Vacuum-packaged Refrigerated Turbot Fillets and the Quorum Sensing Profile of Dominant Spoilage Bacteria
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Vacuum-packaged refrigerated turbot fillets were used as the study object, and their shelf-life was determined by sensory evaluation, microbiological and chemical indicators, and the distributions of microflora at the beginning and end of the storage period using a 16S rDNA method. Moreover, two types of quorum sensing signaling molecules (N-acyl homoserine lactones (AHLs) and autoinducer-2 (AI-2)) during the storage of turbot fillets were also detected using reporter strains, and the quorum sensing characteristics of dominant spoilage bacteria were examined. The refrigerated turbot fillets packaged under vacuum conditions could be stored for nine days, and the total viable counts and the total volatile basic nitrogen (TVB-N) value reached 6.87 log( CFU/g) and 28.70 mg/100 g, respectively. The changes in the microbial species over the storage period were examined, and the predominant spoilage bacterium was Shewanella spp., followed by Enterobacteriaceae. The content of quorum sensing signaling molecules (AHLs and AI-2) increased with increasing storage time. All the isolated Shewanella spp. strains were capable of secreting AI-2, while the secretion capacity varied by strains. The luxS gene responsible for AI-2 production was also present, indicating that luxS was relatively conserved in AI-2-producing bacterial strains and AI-2 production may be involved in the spoilage process of Shewanella spp.