Microbial diversity and ecology of crustaceans: influencing factors and future perspectives

Olumide A. Odeyemi; D. Sylvain Dabadé; Muhamad Amin; Fera Dewi; Khor Waiho; Nor Azman Kasan

doi:10.1016/j.cofs.2021.01.001

Microbial diversity and ecology of crustaceans: influencing factors and future perspectives

Olumide A. Odeyemi, D. Sylvain Dabadé, Muhamad Amin, Fera Dewi, Khor Waiho, Nor Azman Kasan

Research output: Contribution to journal › Review article › peer-review

14 Citations (Scopus)

Abstract

Crustaceans such as prawn and shrimp are nutritious seafood and contain high level of protein. However, due to high-water activity and neutral pH, crustaceans are highly susceptible to spoilage microorganisms that are present as normal microbiota. Development stages and culture environment, diet composition and storage temperature were highlighted in this review as factors that contribute to the composition of microbial communities present in prawn and shrimp. However, the use of biofloc technology during culturing/farming could help to reduce the microbial load at pre-harvest level while the use of neutralized oxidized water could be used to further reduce microbial load during post-harvest handling of the seafood. The use of both biofloc technology and neutral electrolyzed oxidizing water would therefore help to preserve the quality and shelf-life of prawn and shrimp.

Original language	English
Pages (from-to)	140-143
Number of pages	4
Journal	Current Opinion in Food Science
Volume	39
DOIs	https://doi.org/10.1016/j.cofs.2021.01.001
Publication status	Published - Jun 2021

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title = "Microbial diversity and ecology of crustaceans: influencing factors and future perspectives",

abstract = "Crustaceans such as prawn and shrimp are nutritious seafood and contain high level of protein. However, due to high-water activity and neutral pH, crustaceans are highly susceptible to spoilage microorganisms that are present as normal microbiota. Development stages and culture environment, diet composition and storage temperature were highlighted in this review as factors that contribute to the composition of microbial communities present in prawn and shrimp. However, the use of biofloc technology during culturing/farming could help to reduce the microbial load at pre-harvest level while the use of neutralized oxidized water could be used to further reduce microbial load during post-harvest handling of the seafood. The use of both biofloc technology and neutral electrolyzed oxidizing water would therefore help to preserve the quality and shelf-life of prawn and shrimp.",

author = "Odeyemi, {Olumide A.} and Dabad{\'e}, {D. Sylvain} and Muhamad Amin and Fera Dewi and Khor Waiho and Kasan, {Nor Azman}",

note = "Funding Information: This research did not receive any research grant from funding agencies in the public, commercial, or not-for-profit sectors at the writing stage but the authors would like to acknowledge Long Term Research Grant Scheme 1/2018 , LRGS ( LRGS/2018/USM-UKM/EWS/01 ), Ministry of Higher Education, Malaysia for providing funding for editing services. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

month = jun,

doi = "10.1016/j.cofs.2021.01.001",

language = "English",

volume = "39",

pages = "140--143",

journal = "Current Opinion in Food Science",

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T1 - Microbial diversity and ecology of crustaceans

T2 - influencing factors and future perspectives

AU - Odeyemi, Olumide A.

AU - Dabadé, D. Sylvain

AU - Amin, Muhamad

AU - Dewi, Fera

AU - Waiho, Khor

AU - Kasan, Nor Azman

N1 - Funding Information: This research did not receive any research grant from funding agencies in the public, commercial, or not-for-profit sectors at the writing stage but the authors would like to acknowledge Long Term Research Grant Scheme 1/2018 , LRGS ( LRGS/2018/USM-UKM/EWS/01 ), Ministry of Higher Education, Malaysia for providing funding for editing services. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/6

Y1 - 2021/6

N2 - Crustaceans such as prawn and shrimp are nutritious seafood and contain high level of protein. However, due to high-water activity and neutral pH, crustaceans are highly susceptible to spoilage microorganisms that are present as normal microbiota. Development stages and culture environment, diet composition and storage temperature were highlighted in this review as factors that contribute to the composition of microbial communities present in prawn and shrimp. However, the use of biofloc technology during culturing/farming could help to reduce the microbial load at pre-harvest level while the use of neutralized oxidized water could be used to further reduce microbial load during post-harvest handling of the seafood. The use of both biofloc technology and neutral electrolyzed oxidizing water would therefore help to preserve the quality and shelf-life of prawn and shrimp.

AB - Crustaceans such as prawn and shrimp are nutritious seafood and contain high level of protein. However, due to high-water activity and neutral pH, crustaceans are highly susceptible to spoilage microorganisms that are present as normal microbiota. Development stages and culture environment, diet composition and storage temperature were highlighted in this review as factors that contribute to the composition of microbial communities present in prawn and shrimp. However, the use of biofloc technology during culturing/farming could help to reduce the microbial load at pre-harvest level while the use of neutralized oxidized water could be used to further reduce microbial load during post-harvest handling of the seafood. The use of both biofloc technology and neutral electrolyzed oxidizing water would therefore help to preserve the quality and shelf-life of prawn and shrimp.

UR - http://www.scopus.com/inward/record.url?scp=85100067211&partnerID=8YFLogxK

U2 - 10.1016/j.cofs.2021.01.001

DO - 10.1016/j.cofs.2021.01.001

M3 - Review article

AN - SCOPUS:85100067211

SN - 2214-7993

VL - 39

SP - 140

EP - 143

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

ER -

Microbial diversity and ecology of crustaceans: influencing factors and future perspectives

Abstract

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