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  • Title: Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C.
    Author: Jia S, Liu Y, Zhuang S, Sun X, Li Y, Hong H, Lv Y, Luo Y.
    Journal: Food Microbiol; 2019 Oct; 83():27-35. PubMed ID: 31202416.
    Abstract:
    This study evaluated the effects of ε-Polylysine and ice storage on microbiota composition and quality attributes of Pacific white shrimp stored at 0 °C. The sensorial shelf-life of control, 0.1% ε-Polylysine treated group, and ice stored group were 5, 8, and 7 days, respectively. Microbiota composition was explored by the Illumina-MiSeq high throughput sequencing targeting of 16S rRNA genes. At the time of sensory rejection, Pseudoalteromonas, followed by Candidatus Bacilloplama and Psychromonas, were the dominant microbiota in spoiled control samples on day 5. However, 0.1% ε-Polylysine inhibited the growth of Pseudoalteromonas and Psychromonas. Consequently, Candidatus Bacilloplama followed by Aliivibrio became the dominant microbiota in the ε-Polylysine treated group on day 8. Meanwhile, Aliivibrio, followed by Moritella and Pseudoalteromonas were the dominant microbiota in ice stored samples on day 7. Furthermore, due to the modulating effect of ε-Polylysine and ice storage on microbiota, chemical changes of the treated groups were slower, which was reflected as lower concentrations of total volatile basic nitrogen, putrescine, cadaverine, and hypoxanthine, and higher contents of inosine 5'-monophosphate and hypoxanthine riboside at the end of storage. In conclusion, ε-Polylysine and ice storage altered the microbiota composition and delayed quality deterioration of Pacific white shrimp.
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