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Food Microbiol

Title:		"Discovering microbiota and volatile compounds of surstromming, the traditional Swedish sour herring"
Author(s):		Belleggia L; Aquilanti L; Ferrocino I; Milanovic V; Garofalo C; Clementi F; Cocolin L; Mozzon M; Foligni R; Haouet MN; Scuota S; Framboas M; Osimani A;
Address:		"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy. Electronic address: ilario.ferrocino@unito.it. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy. Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy. Electronic address: a.osimani@univpm.it"
Journal Title:		Food Microbiol
Year:		2020
Volume:		20200409
Issue:
Page Number:		103503 -
DOI:		10.1016/j.fm.2020.103503
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"In this study, the microbiota of ready-to-eat surstromming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 +/- 0.01 and 6.98 +/- 0.01, whereas their a(w) values were between 0.911 +/- 0.001 and 0.940 +/- 0.001. The acetic acid concentration was between 0.289 +/- 0.009 g/100 g and 0.556 +/- 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium spp., Tetragenococcus halophilus, Clostridiisalibacter spp. and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minor OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulphur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition"
Keywords:		"Animals Bacteria/classification/genetics/isolation & purification/metabolism Colony Count, Microbial Fermentation *Fermented Foods/analysis/microbiology Fishes/*microbiology Food Microbiology *Microbiota/genetics RNA, Ribosomal, 16S/genetics *Seafood/anal;"
Notes:		"MedlineBelleggia, Luca Aquilanti, Lucia Ferrocino, Ilario Milanovic, Vesna Garofalo, Cristiana Clementi, Francesca Cocolin, Luca Mozzon, Massimo Foligni, Roberta Haouet, M Naceur Scuota, Stefania Framboas, Marisa Osimani, Andrea eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103503. doi: 10.1016/j.fm.2020.103503. Epub 2020 Apr 9"