Microbial investigation of aquacultured olive flounder (Paralichthys olivaceus) from farm to table based on high-throughput sequencing

Ye Won Hong, Ga Hee Ban, Dongryeoul Bae, Sun Ae Kim

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

The microbial ecologies of fish, such as the olive flounder (Paralichthys olivaceus), one of the most widely consumed fish in East Asia, remain to be elucidated. The microbiome of olive flounder and related environmental samples (i.e., feed, water, workers' aprons and gloves) were collected from six different sources (i.e., a fish farm, a transporting truck, a Wando market and restaurant, and a Seoul market and restaurant). These samples (n = 102) were investigated at various farm-to-distribution stages based on their 16S rRNA sequences. The microbial communities of fish from the farms and trucks were dominated by Photobacterium (>86 %) and showed distinct differences from fish from the Wando and Seoul markets and restaurants. There was also a significant difference in fish microbiomes according to geographical location. The relative abundances of Shewanella, Acinetobacter, Enterobacteriaceae, and Pseudomonas increased as the distribution and consumption stages of the supply chain advanced. The percentages of Shewanella (24.74 %), Acinetobacter (18.32 %), and Enterobacteriaceae (11.24 %) in Wando, and Pseudomonas (42.98 %) in Seoul markets and restaurants implied the importance of sanitation control in these areas. Alpha and beta diversity results corresponded to taxonomic analyses and showed the division of two groups (i.e., fish from the production and transporting stage (farm and truck fish) and fish from the distribution and consumption stages (market and restaurant fish)). The present study provides an in-depth understanding of olive flounder and its environmental microbiomes and suggests control measures to improve food safety.

Original languageEnglish
Article number110111
JournalInternational Journal of Food Microbiology
Volume389
DOIs
StatePublished - 16 Mar 2023

Bibliographical note

Funding Information:
This research was supported by a grant (MFDS, research project number— 20162MFDS011 ) from the Korean Ministry of Food and Drug Safety .

Publisher Copyright:
© 2023 Elsevier B.V.

Keywords

  • Microbiome
  • Next-generation sequencing
  • Olive flounder
  • Seafood
  • Seafood production
  • Spoilage bacteria

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