Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses

Type Article
Date 2021-09
Language English
Author(s) Begrem Simon1, 2, Jérôme Marc1, Leroi Francoise1, Delbarre-Ladrat ChristineORCID1, Grovel Olivier2, Passerini DelphineORCID1
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
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 4
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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Begrem Simon, Jérôme Marc, Leroi Francoise, Delbarre-Ladrat Christine, Grovel Olivier, Passerini Delphine (2021). Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses. International Journal Of Food Microbiology, 354, 109326 (10p.). Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2021.109326 , Open Access version : https://archimer.ifremer.fr/doc/00704/81642/