Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses
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| Date | 2021-09 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Language | English | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Author(s) | Begrem Simon1, 2, Jérôme Marc1, Leroi Francoise 1, Delbarre-Ladrat Christine1, Grovel Olivier2, Passerini Delphine1 |
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| Affiliation(s) | 1 : IFREMER, BRM, EM3B Laboratory, Rue de l'Île d'Yeu, BP 21105, F-44300 Nantes Cedex 3, France 2 : Université de Nantes, MMS - EA2160, 44000 Nantes, France |
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| Source | International Journal Of Food Microbiology (0168-1605) (Elsevier BV), 2021-09 , Vol. 354 , P. 109326 (10p.) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| DOI | 10.1016/j.ijfoodmicro.2021.109326 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WOS© Times Cited | 10 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Keyword(s) | Serratia, Genome mining, Pangenome, Phylogeny, luxS, Spoilage markers | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | Serratia sp. cause food losses and waste due to spoilage; it is noteworthy that they represent a dominant population in seafood. The main spoilage associated species comprise S. liquefaciens, S. grimesii, S. proteamaculans and S. quinivorans, also known as S. liquefaciens-like strains. These species are difficult to discriminate since classical 16S rRNA gene-based sequences do not possess sufficient resolution. In this study, a phylogeny based on the short-length luxS gene was able to speciate 47 Serratia isolates from seafood, with S. proteamaculans being the main species from fresh salmon and tuna, cold-smoked salmon, and cooked shrimp while S. liquefaciens was only found in cold-smoked salmon. The genome of the first S. proteamaculans strain isolated from the seafood matrix (CD3406 strain) was sequenced. Pangenome analyses of S. proteamaculans and S. liquefaciens indicated high adaptation potential. Biosynthetic pathways involved in antimicrobial compounds production and in the main seafood spoilage compounds were also identified. The genetic equipment highlighted in this study contributed to gain further insights into the predominance of Serratia in seafood products and their capacity to spoil. |
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