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. 2023 Jun 25;12(13):2479.
doi: 10.3390/foods12132479.

Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike (Esox lucius) during Storage

Xuejiao Shang  1   2   3 , Yabo Wei  1   2   3 , Xin Guo  1   2   3 , Yongdong Lei  1   2   3 , Xiaorong Deng  1   2   3 , Jian Zhang  1   2   3
Affiliations

Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike (Esox lucius) during Storage

Xuejiao Shang et al. Foods. .

Abstract

In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of Pseudomonas, Acinetobacter, Planifilum, Vagococcus, Hafnia, Mycobacterium, Thauera, and Yersinia. Among them, Pseudomonas was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of Vagococcus, Acinetobacter and Myroides was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with Yersinia, Hafnia-Obesumbacterium, Thauera, Mycobacterium, and Planifilum; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with Pseudomonas, Shewanella, Brochothrix, Vagococcus, Myroides, and Acinetobacter, and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with Pseudomonas and negatively correlated with Mycobacterium. Ethyl acetate was associated with Hafnia-Obesumbacterium, Thauera, and Yersinia. Acetone was positively correlated with Acinetobacter.

Keywords: Esox lucius; VOCs; correlation; microbiota; spoilage.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in sensory evaluation scores (A), total viable count (B), TCA-soluble peptides concentration (C), TVB-N concentration (D), mussel glucose concentration (E), lactic acid concentration (F), total sugar concentration (G) of flesh during cold storage (sensory acceptability scores: 4.0–5.0 = good quality, 3.0–4.0 = acceptable quality, 2.0–3.0 = unacceptable quality, 0.0–2.0 = completely spoiled and strongly disgusting).
Figure 2
Figure 2
Venn diagram for bacteria OTUs in samples during storage (0d = red, 5d = blue, 9d = green, 13d = yellow).
Figure 3
Figure 3
Rank-abundance curve showing bacterial community diversity during storage at 4 °C.
Figure 4
Figure 4
Percent of major bacterial community abundance at the phylum level (A) and the genus level (B).
Figure 5
Figure 5
Heat map analysis was used to analyze the changes of volatile components of samples. Note: Blue represents negative correlation, red represents positive correlation, and the darker the color, the stronger the correlation.
Figure 6
Figure 6
Correlation analysis of microbial species with protein and carbohydrates in samples.
Figure 7
Figure 7
Correlation analysis of microbial species and VOCs in samples.
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