The Role of Biotechnological Tools in Identifying and Controlling Spoilage Microorganisms in Aquatic Products

This review explores biotechnological strategies for controlling specific spoilage organisms (SSOs) in aquatic products, emphasizing the critical role of microbial interactions in spoilage. While nutrient-rich, these products are highly perishable due to rapid microbial growth and metabolism, a process heavily influenced by the product's microbiome, where SSOs are key players. The article systematically outlines spoilage indicators such as volatile compounds, thiobarbituric acid, and K-value-essential for assessing quality. It further investigates quorum sensing (QS), a regulatory mechanism influencing SSO growth and metabolism, by examining common signaling molecules and QS systems in major aquatic SSOs. The review compares various technologies for analyzing SSOS, underscoring the need for a holistic understanding of spoilage mechanisms. It also evaluates quality control techniques, including physical, chemical, and biological preservation methods. Chemical strategies involving synthetic preservatives (e.g., sodium benzoates) and natural alternatives (e.g., plant extracts, essential oils, chitosan, and bacteriocins) are discussed. Biological preservation, which uses beneficial microorganisms to inhibit spoilage bacteria, is highlighted as a promising natural approach. The conclusion stresses the potential of novel preservation technologies and “hurdle techniques" that combine multiple methods to comprehensively suppress SSOs. It advocates for integrating diverse analysis and preservation strategies to improve freshness evaluation and extend shelf life. The development of synthetic biology is also noted for its future potential in deciphering microbial spoilage mechanisms and advancing preservation technologies, calling for continued innovation in this field.

کلیدواژه ها:

Specific Spoilage Organisms (SSOs) ، Quorum Sensing (QS) ، Spoilage Indicators ، Preservation Strategies ، Synthetic Biology