Diversity of Shewanella population in fish Sparus aurata harvested in the Aegean Sea.
OBJECTIVE
To study the diversity of Shewanella population in Sparus aurata fish harvested in the Aegean Sea, as well as to elucidate the influence of fish storage conditions on the selection in Shewanella strains.


RESULTS
A total of 108 strains of Shewanella spp. were isolated from Sparus aurata during storage under various conditions. Conventional phenotypic analysis along with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of whole cell proteins and 16S rRNA sequence analysis were used for the characterization of the strains. Numerical analysis of whole cell protein profiles showed that the isolates were separated into two distinct clusters A and B with 47% similarity. Cluster B was further subdivided into two subclusters B1 and B2 with 70% similarity. One strain could not be assigned to any of these groups. The different ability of isolates to utilize deoxycholate, D-saccharate, D-glucuronate, N-acetyl-glycosamine, D-maltose, gluconate and citrate, as well as the different type of metabolism on the Hugh and Leifson medium distinguished the different Shewanella biogroups, as these were defined by the SDS-PAGE analysis. Representative strains from the three biogroups were further investigated by 16S rRNA sequence analysis and showed more than 99.4% similarity.


CONCLUSIONS
Significant similarities between the isolates and the type strains of S. baltica, S. putrefaciens and S. oneidensis at both phenotypic and molecular level signalize that the new isolates are closely related with the above Shewanella species, but do not provide a clear evidence to which of these species they belong.


CONCLUSIONS
The lack of information about the diversity of Shewanella population in Sparus aurata fish originated from Mediterranean Sea could be confronted using conventional phenotypic techniques, SDS-PAGE analysis of whole cell proteins and 16S rRNA sequencing.
Tryfinopoulou
P
P
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos, Athens, Greece.
Tsakalidou
E
E
Vancanneyt
M
M
Hoste
B
B
Swings
J
J
Nychas
G-J E
GJ
D000818:Animals; D001426:Bacterial Proteins / Q000032:analysis; D044822:Biodiversity; D003470:Culture Media; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006862:Hydrogen Sulfide / Q000378:metabolism; D009792:Oceans and Seas; D010641:Phenotype; D010802:Phylogeny; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D021541:Sea Bream / Q000382:microbiology*; D017423:Sequence Analysis, RNA / Q000379:methods; D020592:Shewanella / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D020614:Shewanella putrefaciens / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D014871:Water Microbiology
D001426:Bacterial Proteins; D003470:Culture Media; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D006862:Hydrogen Sulfide