ReviewFrontiers in bioengineering and biotechnology2022
Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products.
Review in Frontiers in bioengineering and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 33 citations in OpenAlex.
- The effects of low-molecular-weight fucoidan on the quality of frozen Litopenaeus vannamei.Journal of the science of food and agriculture · 2026Article
- Smartphone-assisted ratiometric fluorescence sensing of hypoxanthine using N, B-co-doped carbon dots for on-site seafood freshness monitoring.Food chemistry: X · 2026Article
- Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood.Molecules (Basel, Switzerland) · 2026Review
- Genomic and phenotypic insights into quorum sensing-mediated spoilage of Morganella psychrotolerans isolated from tuna.NPJ science of food · 2026Article
- Monitoring and Maintaining the Freshness of Royal Jelly: A Review of Analytical Approaches and Preservation Technologies.Foods (Basel, Switzerland) · 2025Review
- The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride inFoods (Basel, Switzerland) · 2025Article
- The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on theFoods (Basel, Switzerland) · 2025Article
- New advances in biological preservation technology for aquatic products.NPJ science of food · 2025Review
- Research Progress Regarding PsychrotrophicFoods (Basel, Switzerland) · 2025Review
- Effect of Near-Freezing Storage Combined with High-Voltage Electric Fields on the Freshness of Large Yellow Croaker.Foods (Basel, Switzerland) · 2024Article
- Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets.Scientific reports · 2024Article
- The Adhesion and Spoilage ofFoods (Basel, Switzerland) · 2022Article
- CRISPR/Cas tools for enhancing the biopreservation ability of lactic acid bacteria in aquatic products.Frontiers in bioengineering and biotechnology · 2022Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.