{"title":"The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage","authors":"Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang","doi":"10.1080/10498850.2023.2174393","DOIUrl":null,"url":null,"abstract":"ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"129 - 141"},"PeriodicalIF":1.3000,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2174393","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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