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

A. Ostrensky, A. Horodesky*, H. Faoro, E. Balsanelli, M. Z.T. Sfeir, N. Cozer, M. R. Pie, G. Dal Pont, G. G. Castilho-Westphal

*Corresponding author for this work

Research output: Contribution to journalArticle (journal)peer-review

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1435-1443
Number of pages9
JournalJournal of Applied Microbiology
Volume125
Issue number5
DOIs
Publication statusPublished - 11 Jul 2018

Keywords

  • food safety
  • foodborne diseases
  • mollusks
  • oyster quality
  • oyster storage
  • temperature

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