Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long history of consumption, little knowledge is available on the microbial consortia...
Published in: | Food Microbiology |
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Format: | Article in Journal/Newspaper |
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2019
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Online Access: | http://hdl.handle.net/11566/264605 https://doi.org/10.1016/j.fm.2019.03.027 |
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ftupmarcheiris:oai:iris.univpm.it:11566/264605 2024-04-21T08:03:56+00:00 Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish Andrea Osimani Ilario Ferrocino Monica Agnolucci Luca Cocolin Manuela Giovannetti Caterina Cristani Michela Palla Vesna Milanovic Andrea Roncolini Riccardo Sabbatini Cristiana Garofalo Francesca Clementi Federica Cardinali Annalisa Petruzzelli Claudia Gabucci Franco Tonucci Lucia Aquilanti Osimani, Andrea Ferrocino, Ilario Agnolucci, Monica Cocolin, Luca Giovannetti, Manuela Cristani, Caterina Palla, Michela Milanovic, Vesna Roncolini, Andrea Sabbatini, Riccardo Garofalo, Cristiana Clementi, Francesca Cardinali, Federica Petruzzelli, Annalisa Gabucci, Claudia Tonucci, Franco Aquilanti, Lucia 2019 STAMPA http://hdl.handle.net/11566/264605 https://doi.org/10.1016/j.fm.2019.03.027 eng eng info:eu-repo/semantics/altIdentifier/wos/WOS:000465250600065 volume:82 firstpage:560 lastpage:572 numberofpages:13 journal:FOOD MICROBIOLOGY http://hdl.handle.net/11566/264605 doi:10.1016/j.fm.2019.03.027 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85064183308 Tissierella Pseudomonas Debaryomyces 16S amplicon-based sequencing PCR-DGGE info:eu-repo/semantics/article 2019 ftupmarcheiris https://doi.org/10.1016/j.fm.2019.03.027 2024-03-28T01:43:59Z Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniques was adopted to gain insight into the microbial species present in ready-to-eat hákarl. To this aim, samples of ready-to-eat hákarl were subjected to viable counting on different selective growth media. The DNA directly extracted from the samples was further subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and 16S amplicon-based sequencing. Moreover, the presence of Shiga toxin-producing Escherichia coli (STEC) and Pseudomonas aeruginosa was assessed via qualitative real-time PCR assays. pH values measured in the analyzed samples ranged from between 8.07±0.06 and 8.76±0.00. Viable counts revealed the presence of total mesophilic aerobes, lactic acid bacteria and Pseudomonadaceae. Regarding bacteria, PCR-DGGE analysis highlighted the dominance of close relatives of Tissierella creatinophila. For amplicon sequencing, the main operational taxonomic units (OTUs) shared among the data set were Tissierella, Pseudomonas, Oceanobacillus, Abyssivirga and Lactococcus. The presence of Pseudomonas in the analyzed samples supports the hypothesis of a possible role of this microorganism on the detoxification of shark meat from TMAO or TMA during fermentation. Several minor OTUs (<1%) were also detected, including Alkalibacterium, Staphylococcus, Proteiniclasticum, Acinetobacter, Erysipelothrix, Anaerobacillus, Ochrobactrum, Listeria and Photobacterium. Analysis of the yeast and filamentous fungi community composition by PCR-DGGE revealed the presence of close relatives of Candida tropicalis, C. glabrata, C. parapsilosis, C. zeylanoides, Saccharomyces ... Article in Journal/Newspaper Greenland Somniosus microcephalus Università Politecnica delle Marche: IRIS Food Microbiology 82 560 572 |
institution |
Open Polar |
collection |
Università Politecnica delle Marche: IRIS |
op_collection_id |
ftupmarcheiris |
language |
English |
topic |
Tissierella Pseudomonas Debaryomyces 16S amplicon-based sequencing PCR-DGGE |
spellingShingle |
Tissierella Pseudomonas Debaryomyces 16S amplicon-based sequencing PCR-DGGE Andrea Osimani Ilario Ferrocino Monica Agnolucci Luca Cocolin Manuela Giovannetti Caterina Cristani Michela Palla Vesna Milanovic Andrea Roncolini Riccardo Sabbatini Cristiana Garofalo Francesca Clementi Federica Cardinali Annalisa Petruzzelli Claudia Gabucci Franco Tonucci Lucia Aquilanti Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
topic_facet |
Tissierella Pseudomonas Debaryomyces 16S amplicon-based sequencing PCR-DGGE |
description |
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniques was adopted to gain insight into the microbial species present in ready-to-eat hákarl. To this aim, samples of ready-to-eat hákarl were subjected to viable counting on different selective growth media. The DNA directly extracted from the samples was further subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and 16S amplicon-based sequencing. Moreover, the presence of Shiga toxin-producing Escherichia coli (STEC) and Pseudomonas aeruginosa was assessed via qualitative real-time PCR assays. pH values measured in the analyzed samples ranged from between 8.07±0.06 and 8.76±0.00. Viable counts revealed the presence of total mesophilic aerobes, lactic acid bacteria and Pseudomonadaceae. Regarding bacteria, PCR-DGGE analysis highlighted the dominance of close relatives of Tissierella creatinophila. For amplicon sequencing, the main operational taxonomic units (OTUs) shared among the data set were Tissierella, Pseudomonas, Oceanobacillus, Abyssivirga and Lactococcus. The presence of Pseudomonas in the analyzed samples supports the hypothesis of a possible role of this microorganism on the detoxification of shark meat from TMAO or TMA during fermentation. Several minor OTUs (<1%) were also detected, including Alkalibacterium, Staphylococcus, Proteiniclasticum, Acinetobacter, Erysipelothrix, Anaerobacillus, Ochrobactrum, Listeria and Photobacterium. Analysis of the yeast and filamentous fungi community composition by PCR-DGGE revealed the presence of close relatives of Candida tropicalis, C. glabrata, C. parapsilosis, C. zeylanoides, Saccharomyces ... |
author2 |
Osimani, Andrea Ferrocino, Ilario Agnolucci, Monica Cocolin, Luca Giovannetti, Manuela Cristani, Caterina Palla, Michela Milanovic, Vesna Roncolini, Andrea Sabbatini, Riccardo Garofalo, Cristiana Clementi, Francesca Cardinali, Federica Petruzzelli, Annalisa Gabucci, Claudia Tonucci, Franco Aquilanti, Lucia |
format |
Article in Journal/Newspaper |
author |
Andrea Osimani Ilario Ferrocino Monica Agnolucci Luca Cocolin Manuela Giovannetti Caterina Cristani Michela Palla Vesna Milanovic Andrea Roncolini Riccardo Sabbatini Cristiana Garofalo Francesca Clementi Federica Cardinali Annalisa Petruzzelli Claudia Gabucci Franco Tonucci Lucia Aquilanti |
author_facet |
Andrea Osimani Ilario Ferrocino Monica Agnolucci Luca Cocolin Manuela Giovannetti Caterina Cristani Michela Palla Vesna Milanovic Andrea Roncolini Riccardo Sabbatini Cristiana Garofalo Francesca Clementi Federica Cardinali Annalisa Petruzzelli Claudia Gabucci Franco Tonucci Lucia Aquilanti |
author_sort |
Andrea Osimani |
title |
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
title_short |
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
title_full |
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
title_fullStr |
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
title_full_unstemmed |
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish |
title_sort |
unveiling hákarl: a study of the microbiota of the traditional icelandic fermented fish |
publishDate |
2019 |
url |
http://hdl.handle.net/11566/264605 https://doi.org/10.1016/j.fm.2019.03.027 |
genre |
Greenland Somniosus microcephalus |
genre_facet |
Greenland Somniosus microcephalus |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/WOS:000465250600065 volume:82 firstpage:560 lastpage:572 numberofpages:13 journal:FOOD MICROBIOLOGY http://hdl.handle.net/11566/264605 doi:10.1016/j.fm.2019.03.027 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85064183308 |
op_doi |
https://doi.org/10.1016/j.fm.2019.03.027 |
container_title |
Food Microbiology |
container_volume |
82 |
container_start_page |
560 |
op_container_end_page |
572 |
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1796943599760310272 |