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Microbial communities on Australian modified atmosphere packaged Atlantic salmon

journal contribution
posted on 2023-05-17, 06:17 authored by Shane PowellShane Powell, Mark TamplinMark Tamplin
The role of specific spoilage organisms (SSO) in products such as Atlantic salmon has been well documented. However, little is known about what other micro-organisms are present and these organisms may indirectly influence spoilage by their interactions with the SS0. We used a combination of culturebased and DNA-based methods to explore the microbial communities found on Atlantic salmon fillets packed in a modified atmosphere of carbon dioxide and nitrogen. After 15 days the communities were dominated by Shewanella spp. or Carnobacterium spp. and a variety of other genera were present in smaller numbers. Variability in the microbial community composition in packages processed on the same day was also observed. This was mostly due to differences in the presence of minor members of the community including species from genera such as Iodobacter, Serratia, Morganella and Yersinia. The combination of culture-based and culture-independent methods provided greater insight into the development of microbial communities on Atlantic salmon than would have been possible using only one method. This work highlights the potential importance of lactic acid bacteria (LAB) in fresh Atlantic salmon stored under modified atmosphere conditions.

Funding

Australian Seafood Cooperative Research Centre

History

Publication title

Food Microbiology

Volume

30

Pagination

226-232

ISSN

0740-0020

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Elsevier BV

Place of publication

The Netherlands

Rights statement

The definitive version is available at http://www.sciencedirect.com

Repository Status

  • Restricted

Socio-economic Objectives

Processed fish and seafood products

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