Metagenomic evaluation of the effects of storage conditions on the bacterial microbiota of oysters Crassostrea gasar (Adanson, 1757)

• Published in: Journal of applied microbiology Vol. 125; no. 5; pp. 1435 - 1443
• Main Authors: Ostrensky, A., Horodesky, A., Faoro, H., Balsanelli, E., Sfeir, M.Z.T., Cozer, N., Pie, M.R., Dal Pont, G., Castilho‐Westphal, G.G.
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01-11-2018
• Subjects: Animals; Bacteria; Brazil; Commercialization; Crassostrea - microbiology; Crassostrea gasar; Exposure; Farms; Fish; Food Safety; Food Storage - methods; foodborne diseases; Genera; Humans; Metagenomics; Microbiota; mollusks; oyster quality; oyster storage; Oysters; RNA, Ribosomal, 16S - genetics; rRNA 16S; Seafood; Storage; Storage conditions; Submerging; Temperature; Brazil; food safety; foodborne diseases; mollusks; temperature; oyster storage; oyster quality
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.14045

Aims
To evaluate the influence of storage conditions on the composition of the bacterial microbiota of living oysters Crassostrea gasar.
Methods and Results
The oysters used in this study came from marine farms (Guaratuba Bay, Brazil) and were exposed to two conditions that simulated different storage situations: immersion in water (group I) and exposure to air (group II). The animals were subjected to five different temperatures (5–25°C), for 10 days. The 16S rRNA gene from oysters was amplified and sequenced to determine the taxonomic units and bacterial strains present in the samples. Group I showed higher diversity of bacteria (163 genera) rather than group II (104 genera). In all, 59 bacterial genera potentially pathogenic to humans were identified (n = 56 in group I and n = 45 in group II).
Conclusions
The storage conditions having a direct influence on the oyster microbiota. Live C. gasar should be stored exposed to air at 5–25°C, because it favours a lower prevalence of bacteria potentially pathogenic to humans.
Significance and Impact of the Study
During the oyster commercialization process, some conditions of storage, time and temperature must be followed in order to reduce the prevalence of bacteria potentially pathogenic to humans.