FN Archimer Export Format
PT J
TI Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (     Thunnus albacares     )
BT 
AF SILBANDE, A.
   CORNET, Josiane
   CARDINAL, Mireille
   CHEVALIER, Frederique
   ROCHEFORT, K.
   SMITH-RAVIN, J.
   ADENET, S.
   LEROI, Francoise
AS 1:1,2,3;2:1;3:1;4:1;5:2;6:3;7:2;8:1;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-LEMMMB;5:;6:;7:;8:PDG-RBE-BRM-LEMMMB;
C1 IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotechnol E, Nantes, France.
   IFREMER, PARM, Lamentin, Martinique, France.
   Univ Antilles, Dept Sci Inter Fac DSI, AIHP GEODE EA929, Grp BIOSPHERES, Schoelcher, Martinique, France.
C2 IFREMER, FRANCE
   IFREMER, FRANCE
   UNIV ANTILLES, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-univ-france
IF 2.683
TC 17
UR https://archimer.ifremer.fr/doc/00414/52557/53395.pdf
LA English
DT Article
DE ;bacterial interactions;bacterial species;fish;Pseudomonas;sensory quality;spoilage potential;tropical;tuna
AB Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B. thermosphacta, the odor is close to the naturally contaminated tuna stored on the same conditions. The pH, Total Volatile Basic Nitrogen (TVBN) and Trimethylamine (TMA) were not correlated with the spoilage. Conclusions The bacterial species had a different impact on the sensory quality of the fish. The bacterial interactions leading to an enhancement or an inhibition of the spoilage potential and the bacterial growth. Significance and Impact of Study The Specific Spoilage Organism (SSO) appears to be an association of Lactic Acid Bacteria (LAB) with Enterobacteriaceae or B. thermosphacta. Pseudomonas, often dominant at the sensory rejection time, is not a good quality indicator. 
PY 2018
PD FEB
SO Journal Of Applied Microbiology
SN 1364-5072
PU Wiley
VL 124
IS 2
UT 000422980800020
BP 559
EP 571
DI 10.1111/jam.13663
ID 52557
ER

EF