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Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar

(2016) JOURNAL OF APPLIED MICROBIOLOGY. 120(5). p.1302-1312
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Abstract
Aims: During a previous study concerning brown shrimp (Crangon crangon), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of Brochothrix thermosphacta. However, the growth of Vagococcus salmoninarum on this medium was also noticed. This study explores the spoilage potential of this organism when inoculated on sterile shrimp. Methods and Results: Isolates growing on STAA were identified using (GTG)(5) clustering followed by partial 16S rRNA gene sequence analysis. Their biochemical spoilage potential was analysed for H2S production and enzymatic activities were tested using an APIZYM test. Headspace solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyse the volatile organic compounds (VOCs) produced during storage of inoculated shrimp. Conclusion: Fifty-five per cent of isolates taken from STAA could be identified as V.salmoninarum, while no apparent morphological difference with B.thermosphacta isolates was identified upon the prescribed incubation conditions. For isolates identified as V.salmoninarum, production of 2-heptanone, 2-nonanone, 2-undecanone was found, as was the possibility to form H2S. Significance and impact of the Study: When using the STAA medium for detecting B.thermosphacta, one should consider the possible abundant presence of V.salmoninarum as well. Based on this study, V.salmoninarum does not exhibit great spoilage potential, although it can produce H2S and formed VOCs which are also found in other spoiled seafood products.
Keywords
RIBOSOMAL-RNA GENE, LACTIC-ACID BACTERIA, SOLID-PHASE MICROEXTRACTION, VOLATILE COMPOUNDS, CHROMATOGRAPHY/MASS SPECTROMETRY, DOMINANT, MICROBIOTA, PENAEUS-VANNAMEI, CRANGON-CRANGON, SP-NOV, ATMOSPHERE, brown shrimp, spoilage potential, STAA, Vagococcus salmoninarum, volatile organic compounds

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Citation

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MLA
Calliauw, F et al. “Spoilage Potential of Vagococcus Salmoninarum in Preservative-free, MAP-stored Brown Shrimp and Differentiation from Brochothrix Thermosphacta on Streptomycin Thallous Acetate Actidione Agar.” JOURNAL OF APPLIED MICROBIOLOGY 120.5 (2016): 1302–1312. Print.
APA
Calliauw, F, Horemans, B., Broekaert, K., Michiels, C., & Heyndrickx, M. (2016). Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar. JOURNAL OF APPLIED MICROBIOLOGY, 120(5), 1302–1312.
Chicago author-date
Calliauw, F, Benjamin Horemans, K Broekaert, C Michiels, and Marc Heyndrickx. 2016. “Spoilage Potential of Vagococcus Salmoninarum in Preservative-free, MAP-stored Brown Shrimp and Differentiation from Brochothrix Thermosphacta on Streptomycin Thallous Acetate Actidione Agar.” Journal of Applied Microbiology 120 (5): 1302–1312.
Chicago author-date (all authors)
Calliauw, F, Benjamin Horemans, K Broekaert, C Michiels, and Marc Heyndrickx. 2016. “Spoilage Potential of Vagococcus Salmoninarum in Preservative-free, MAP-stored Brown Shrimp and Differentiation from Brochothrix Thermosphacta on Streptomycin Thallous Acetate Actidione Agar.” Journal of Applied Microbiology 120 (5): 1302–1312.
Vancouver
1.
Calliauw F, Horemans B, Broekaert K, Michiels C, Heyndrickx M. Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar. JOURNAL OF APPLIED MICROBIOLOGY. 2016;120(5):1302–12.
IEEE
[1]
F. Calliauw, B. Horemans, K. Broekaert, C. Michiels, and M. Heyndrickx, “Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar,” JOURNAL OF APPLIED MICROBIOLOGY, vol. 120, no. 5, pp. 1302–1312, 2016.
@article{8515132,
  abstract     = {Aims: During a previous study concerning brown shrimp (Crangon crangon), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of Brochothrix thermosphacta. However, the growth of Vagococcus salmoninarum on this medium was also noticed. This study explores the spoilage potential of this organism when inoculated on sterile shrimp. 
Methods and Results: Isolates growing on STAA were identified using (GTG)(5) clustering followed by partial 16S rRNA gene sequence analysis. Their biochemical spoilage potential was analysed for H2S production and enzymatic activities were tested using an APIZYM test. Headspace solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyse the volatile organic compounds (VOCs) produced during storage of inoculated shrimp. 
Conclusion: Fifty-five per cent of isolates taken from STAA could be identified as V.salmoninarum, while no apparent morphological difference with B.thermosphacta isolates was identified upon the prescribed incubation conditions. For isolates identified as V.salmoninarum, production of 2-heptanone, 2-nonanone, 2-undecanone was found, as was the possibility to form H2S. 
Significance and impact of the Study: When using the STAA medium for detecting B.thermosphacta, one should consider the possible abundant presence of V.salmoninarum as well. Based on this study, V.salmoninarum does not exhibit great spoilage potential, although it can produce H2S and formed VOCs which are also found in other spoiled seafood products.},
  author       = {Calliauw, F and Horemans, Benjamin and Broekaert, K and Michiels, C and Heyndrickx, Marc},
  issn         = {1364-5072},
  journal      = {JOURNAL OF APPLIED MICROBIOLOGY},
  keywords     = {RIBOSOMAL-RNA GENE,LACTIC-ACID BACTERIA,SOLID-PHASE MICROEXTRACTION,VOLATILE COMPOUNDS,CHROMATOGRAPHY/MASS SPECTROMETRY,DOMINANT,MICROBIOTA,PENAEUS-VANNAMEI,CRANGON-CRANGON,SP-NOV,ATMOSPHERE,brown shrimp,spoilage potential,STAA,Vagococcus salmoninarum,volatile organic compounds},
  language     = {eng},
  number       = {5},
  pages        = {1302--1312},
  title        = {Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar},
  url          = {http://dx.doi.org/10.1111/jam.13107},
  volume       = {120},
  year         = {2016},
}

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