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Current Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3574-3117
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
dc.abstract.enMicrobial spoilage of fish is attributed to quorum sensing (QS)-based activities. QS is a communication process between the cells in which microorganisms secrete and sense the specific chemicals (autoinductors, AIs) that regulate proteolysis, lipolysis, and biofilm formation. These activities change the organoleptic characteristics and reduce the safety of the products. Although the microbial community of fish is diverse and may consist of a range of bacterial strains, the deterioration of fish-based products is attributed to the growth and activity of Pseudomonas spp. This work summarizes recent advancements to assess the influence of QS mechanisms on seafood spoilage by Pseudomonas spp. The quorum sensing inhibition (QSI) in the context of fish preservation has also been discussed. Detailed recognition of this phenomenon is crucial in establishing effective strategies to prevent the premature deterioration of fish-based products.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorTomaś, Natalia
dc.contributor.authorMyszka, Kamila
dc.date.access2026-01-26
dc.date.accessioned2026-02-05T12:51:21Z
dc.date.available2026-02-05T12:51:21Z
dc.date.copyright2022-07-02
dc.date.issued2022
dc.description.abstract<jats:p>Microbial spoilage of fish is attributed to quorum sensing (QS)-based activities. QS is a communication process between the cells in which microorganisms secrete and sense the specific chemicals (autoinductors, AIs) that regulate proteolysis, lipolysis, and biofilm formation. These activities change the organoleptic characteristics and reduce the safety of the products. Although the microbial community of fish is diverse and may consist of a range of bacterial strains, the deterioration of fish-based products is attributed to the growth and activity of Pseudomonas spp. This work summarizes recent advancements to assess the influence of QS mechanisms on seafood spoilage by Pseudomonas spp. The quorum sensing inhibition (QSI) in the context of fish preservation has also been discussed. Detailed recognition of this phenomenon is crucial in establishing effective strategies to prevent the premature deterioration of fish-based products.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,7
dc.description.number13
dc.description.points100
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/app12136719
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7179
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/12/13/6719
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 6719
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enPseudomonas spp.
dc.subject.enquorum sensing (QS)
dc.subject.enautoinductors (AIs)
dc.subject.enquorum sensing inhibition
dc.subject.enspoilage of fish-based products
dc.subject.enfish preservation
dc.subtypeReviewArticle
dc.titleCurrent Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads
dc.title.volumeSpecial Issue Knowledge-Based Biotechnology for Food, Agriculture and Fisheries
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue13
oaire.citation.volume12