{"refrec":{"BRefID":285624,"RR":"<b>Calliauw, F.; Horemans, B.; Broekaert, K.; Michiels, C.; Heyndrickx, M.</b> (2016). Spoilage potential of <i>Vagococcus salmoninarum</i> in preservative-free, MAP-stored brown shrimp and differentiation from <i>Brochothrix thermosphacta</i> on streptomycin thallous acetate actidione agar. <i>J. Appl. Microbiol. 120(5)</i>: 1302-1312. <a href=\"https://dx.doi.org/10.1111/jam.13107\" target=\"_blank\">https://dx.doi.org/10.1111/jam.13107</a>","BEntID":277649,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>J. Appl. Microbiol. 120(5)</i>: 1302-1312. <a href=\"https://dx.doi.org/10.1111/jam.13107\" target=\"_blank\">https://dx.doi.org/10.1111/jam.13107</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Calliauw, F.; Horemans, B.; Broekaert, K.; Michiels, C.; Heyndrickx, M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Calliauw, F. <i>et al.</i>","Englishabstract":"AimsDuring a previous study concerning brown shrimp (<i>Crangon crangon</i>), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of <i>Brochothrix thermosphacta</i>. However, the growth of <i>Vagococcus salmoninarum</i> on this medium was also noticed. This study explores the spoilage potential of this organism when inoculated on sterile shrimp.Methods and ResultsIsolates growing on STAA were identified using (GTG)<sub>5</sub> clustering followed by partial 16S rRNA gene sequence analysis. Their biochemical spoilage potential was analysed for H<sub>2</sub>S production and enzymatic activities were tested using an APIZYM test. Headspace solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyse the volatile organic compounds (VOCs) produced during storage of inoculated shrimp.ConclusionFifty-five per cent of isolates taken from STAA could be identified as <i>V. salmoninarum</i>, while no apparent morphological difference with <i>B. thermosphacta</i> isolates was identified upon the prescribed incubation conditions. For isolates identified as <i>V. salmoninarum</i>, production of 2-heptanone, 2-nonanone, 2-undecanone was found, as was the possibility to form H<sub>2</sub>S.Significance and impact of the StudyWhen using the STAA medium for detecting <i>B. thermosphacta</i>, one should consider the possible abundant presence of <i>V. salmoninarum</i> as well. Based on this study, <i>V. salmoninarum</i> does not exhibit great spoilage potential, although it can produce H<sub>2</sub>S and formed VOCs which are also found in other spoiled seafood products.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Spoilage potential of <i>Vagococcus salmoninarum</i> in preservative-free, MAP-stored brown shrimp and differentiation from <i>Brochothrix thermosphacta</i> on streptomycin thallous acetate actidione agar","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-21 01:32:34.408466","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"brown shrimp; spoilage potential; STAA; Vagococcus salmoninarum;volatile organic compounds","OtherDescriptors":null,"Notes":null,"AnaPub":2016,"MonPub":null,"DateUpdate":"2017-05-22","DateCreate":"2017-05-16","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000374256600014","VABBcode":null,"OpenAcc":0,"DOI":"10.1111/jam.13107"},"refs":null,"anarec":{"AnaID":285624,"PubliDate":2016,"Pagination":"1302-1312","XtraPublOfAnaID":null,"ISBN":null,"Volume":"120","Issue":"5","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45067,"SerRR":"Journal of Applied Microbiology. Blackwell Science: Oxford.  ISSN 1364-5072; e-ISSN 1365-2672","StandardTitleSer":"Journal of Applied Microbiology","ISSN":"1364-5072","AbbrevSer":"J. Appl. 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