FN Archimer Export Format
PT J
TI Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses
BT 
AF Begrem, Simon
   Jérôme, Marc
   Leroi, Francoise
   Delbarre-Ladrat, Christine
   Grovel, Olivier
   Passerini, Delphine
AS 1:1,2;2:1;3:1;4:1;5:2;6:1;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-LEMMMB;5:;6:PDG-RBE-BRM-LEMMMB;
C1 IFREMER, BRM, EM3B Laboratory, Rue de l'Île d'Yeu, BP 21105, F-44300 Nantes Cedex 3, France
   Université de Nantes, MMS - EA2160, 44000 Nantes, France
C2 IFREMER, FRANCE
   UNIV NANTES, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
IN WOS Ifremer UPR
   copubli-france
   copubli-univ-france
IF 5.911
TC 10
UR https://archimer.ifremer.fr/doc/00704/81642/86938.pdf
LA English
DT Article
DE ;Serratia;Genome mining;Pangenome;Phylogeny;luxS;Spoilage markers
AB 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. 
PY 2021
PD SEP
SO International Journal Of Food Microbiology
SN 0168-1605
PU Elsevier BV
VL 354
UT 000692791600016
DI 10.1016/j.ijfoodmicro.2021.109326
ID 81642
ER

EF