Beneficial microorganisms for the health-promoting in oyster aquaculture: realistic alternatives

The coexistence of various microorganisms in ecosystems establishes a dynamic balance in which various beneficial and antagonistic interactions can be observed. However, the use of intensive agricultural methods in food production can disturb this balance. Therefore, active actions are needed to prevent damage to the ecosystem, which can also harm human health. There is no doubt about the role of beneficial microorganisms, which were studied for several decades (e.g., lactic acid bacteria, spore-forming bacilli, yeasts, bacteriophages, etc.) and, based on the acquired knowledge, utilized to improve the microbiological safety across the food production and consumption chain. These microorganisms have been in practical use for quite some time and many of them are recommended under the concept of sustainable food production. Oysters have always been valued for their gastronomic qualities and were considered a symbol of culinary luxury of the gastronomic heritage. Nowadays, we see a rapid and significant increase in oyster production and consumption. However, because of the specifics of production, distribution, and consumption, the safety of this food product is a sensitive issue that requires more attention and innovative approaches to improve farm-to-fork safety. Selecting specific natural-derived biopreservatives and health-promoting microbial-based approaches can be an attractive option for oyster production. This critical review aims to discuss the principal pathogens associated with oyster farming and realistic alternatives for controlling diseases and improving food safety, including probiotics, antimicrobial peptides, microbial metabolites, vaccines, and bacteriophages. Moreover, this review focuses on the microbiological aspects of oyster culture and evaluates the selection and application of host-specific probiotics and postbiotics.