Comunidade bacteriana associada à contaminação por histamina em sardinhas: um estudo de caso na indústria de conservas de peixe
DOI:
https://doi.org/10.20950/1678-2305/bip.2024.50.e886Palavras-chave:
Histamina, Peixe enlatado, Escombrotoxina, Envenenamento de peixes, Indústria pesqueiraResumo
Este estudo teve como objetivo identificar as populações bacterianas predominantes em amostras de sardinha com alto teor de histamina (≥ 200 mg*kg-1) e sem histamina (< 1 mg*kg-1). Para este estudo, 1.000 g de amostras de músculo foram coletadas de 40–45 sardinhas por lote, todas obtidas do mesmo fornecedor, área de pesca e período, para análise de histamina. Amostras (1 g) de cinco lotes diferentes com ≥ 200 mg*kg-1 de histamina (denominado grupo histamina) e cinco com < 1 mg*kg-1 (denominado grupo sem histamina) foram submetidas à análise microbiana por meio da amplificação e do sequenciamento Ilumina (Mi-Seq, paired-end) da região V3-V4 do gene 16S rRNA. No total, 18 unidades taxonômicas operacionais diferentes foram identificadas em todas as amostras. As sardinhas com alto teor de histamina exibiram menor diversidade microbiana e maior abundância dos gêneros Photobacterium e Shewanella. Essas bactérias prosperam em temperaturas amenas e podem ser indicativo de deterioração de peixes e produção de aminas biogênicas. Em contraste, Psychrobacter e Pseudoalteromonas, conhecidas por suportar condições adversas incluindo baixas temperaturas, foram mais prevalentes nas sardinhas sem histamina. Nossos resultados apontam para uma mudança marcante na comunidade bacteriana das sardinhas com alto e nenhum teor de histamina, embora sejam da mesma área de pesca, período e remessa.
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Copyright (c) 2024 Luca Frondana, Daniel da Rosa Farias, Delano Dias Schleder
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