Growth and Volatile Organic Compound Production of Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures.

Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the growth of and VOC production by seven strains of associated with spoiled fish after inoculation as single and mixed cultures on model fish substrate and storage at 0, 4 and 8 °C.

Microbiota Succession of Whole and Filleted European Sea Bass () during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach.

In the present work, the profiles of bacterial communities of whole and filleted European sea bass (), during several storage temperatures (0, 4, 8 and 12 °C) under aerobic and Modified Atmosphere Packaging (MAP) conditions, were examined via the 16S rRNA High-Throughput Sequencing (HTS) approach. Sensorial attributes were also assessed to determine products' shelf-life. Results indicated that shelf-life was strongly dependent on handling, as well as on temperature and atmosphere conditions.