Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage

The spoilage potential and their interactions of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) were evaluated by inoculation into sterile shrimp juice during 12 days at 4 degrees C. Based on the microbiological analysis, A. sobria was identified as non-spoilage bacteria, and S. putrefaciens and A. hydrophila developed very rapidly as well as with a high maximum cell density in shrimp juice (up to 8.79 log cfu/g and 7.81 log cfu/g after 12 days at 4 degrees C, respectively). The higher total volatile basic nitrogen and putrescine productions were observed in coculture with S. putrefaciens and A. sobria compared with single culture of A. sobria, suggesting that the growth and spoilage activity of A. sobria were enhanced with S. putrefaciens. Conversely, A. hydrophila was weakly inhibited by S. putrefaciens. It is concluded that the spoilage behavior of microorganisms in mixed culture is significantly different from pure culture. Practical applications We believe that the article may be of particular interest to the readers of this journal as it is the first time investigating the interactions of S. putrefaciens, A. hydrophila, and A. sobria by inoculated in Pacific white shrimp juice. This study could help to reveal the microbial interactions in spoilage food.