Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-04 DOI:10.1007/s10068-024-01763-1

Nan Zhao, Songmin Zhao, Jinrui Duan, Wensheng Qin, Yingchang Li

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Abstract

Biogenic amines-producing bacteria were isolated from rainbow trout fillets and their biogenic amines production ability was investigated. The effects of epigallocatechin gallate (EGCG) on the microbial communities of rainbow trout fillets were also investigated. Fifteen (15) strains of biogenic amines-producing bacteria were isolated from rainbow trout fillets. Pseudomonas psychrophila and Shewanella baltica produced putrescine (73.97 mg/mL) and histamine (48.66 mg/mL), respectively. The high-throughput sequencing results indicated Proteobacteria were the dominant phyla of the both control group and the EGCG treated groups. At the genus level, Shewanella spp. and Pseudomonas spp. were the dominating bacteria in the control group, while Pseudomonas spp. were the dominant bacteria in the EGCG treated groups. EGCG can obviously decrease bacterial diversity of rainbow trout fillets, which was mainly reflected in the relative abundance of Shewanella spp. This study provides microbial insights into controlling the quality of rainbow trout fillets during ice storage.

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表没食子儿茶素没食子酸酯对虹鳟鱼鱼片冰藏期间微生物群落的影响及产胺菌的鉴定

从虹鳟鱼鱼片中分离出产生物胺细菌，并对其产生物胺能力进行了研究。研究了表没食子儿茶素没食子酸酯（EGCG）对虹鳟鱼鱼片微生物群落的影响。从虹鳟鱼鱼片中分离到15株生物胺产菌。嗜冷假单胞菌和波罗的海希瓦氏菌分别产生腐胺（73.97 mg/mL）和组胺（48.66 mg/mL）。高通量测序结果表明，Proteobacteria是对照组和EGCG处理组的优势门。属水平上，对照组以希瓦氏菌和假单胞菌为主，EGCG处理组以假单胞菌为主。EGCG能明显降低虹鳟鱼鱼片的细菌多样性，主要表现为希瓦氏菌的相对丰度。本研究为虹鳟鱼鱼片冰藏过程中控制鱼片质量提供了微生物学视角。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.