Spoilage potential of Vagococcus salmoninarum in preservative‐free, MAP‐stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar

Spoilage potential of Vagococcus salmoninarum in preservative‐free, MAP‐stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar

Aims During a previous study concerning brown shrimp (Crangon crangon), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of Brochothrix thermosphacta. However, the growth of Vagococcus salmoninarum on this medium was also noticed. This study explores the...

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Bibliographic Details
Published in:Journal of applied microbiology Vol. 120; no. 5; pp. 1302 - 1312
Main Authors: Calliauw, F., Horemans, B., Broekaert, K., Michiels, C., Heyndrickx, M.
Format: Journal Article
Language:English
Published: England Oxford University Press 01-05-2016
Subjects:
Agar
Animals
Brochothrix - growth & development
Brochothrix - isolation & purification
Brochothrix - metabolism
Brochothrix thermosphacta
brown shrimp
Crangon crangon
Cycloheximide
Decapoda
Enterococcaceae - growth & development
Enterococcaceae - isolation & purification
Enterococcaceae - metabolism
Food contamination & poisoning
Food Contamination - analysis
Food Packaging
Gas Chromatography-Mass Spectrometry
Ketones - metabolism
Microbiology
Organometallic Compounds
Penaeidae - microbiology
RNA, Ribosomal, 16S - chemistry
Salmonidae
Seafood - microbiology
Shellfish
spoilage potential
STAA
Streptomycin
Vagococcus salmoninarum
VOCs
Volatile organic compounds
Volatile Organic Compounds - analysis
Volatile Organic Compounds - metabolism
spoilage potential
brown shrimp
volatile organic compounds
Vagococcus salmoninarum
STAA
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Summary:Aims During a previous study concerning brown shrimp (Crangon crangon), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of Brochothrix thermosphacta. However, the growth of Vagococcus salmoninarum on this medium was also noticed. This study explores the spoilage potential of this organism when inoculated on sterile shrimp. Methods and Results Isolates growing on STAA were identified using (GTG)5 clustering followed by partial 16S rRNA gene sequence analysis. Their biochemical spoilage potential was analysed for H2S production and enzymatic activities were tested using an APIZYM test. Headspace solid phase micro‐extraction (SPME) and gas chromatography‐mass spectrometry (GC‐MS) were used to analyse the volatile organic compounds (VOCs) produced during storage of inoculated shrimp. Conclusion Fifty‐five per cent of isolates taken from STAA could be identified as V. salmoninarum, while no apparent morphological difference with B. thermosphacta isolates was identified upon the prescribed incubation conditions. For isolates identified as V. salmoninarum, production of 2‐heptanone, 2‐nonanone, 2‐undecanone was found, as was the possibility to form H2S. Significance and impact of the Study When using the STAA medium for detecting B. thermosphacta, one should consider the possible abundant presence of V. salmoninarum as well. Based on this study, V. salmoninarum does not exhibit great spoilage potential, although it can produce H2S and formed VOCs which are also found in other spoiled seafood products.
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ISSN:1364-5072
1365-2672
DOI:10.1111/jam.13107