Microbiological analysis and microbiota in oyster: a review

Abstract

Oyster, is a popular shellfish consumed globally. As a bivalve filter-feeding invertebrate mollusk, oyster harbors many microorganisms, which could eventually cause potential health risks of human. Microorganisms were correlated to oyster mortality, shelf life, spoilage, and foodborne pathogenic bacteria. Meanwhile, they could be adjusted by the preservative technologies in order to prolong the shelf life. With the development of molecular biological techniques, such as 16S Polymerase Chain Reaction (PCR), Real-time PCR, Temperature Gradient Gel Electrophoresis (TGGE), Denaturing Gradient Gel Electrophoresis (DGGE), Restriction Fragment Length Polymorphism (RFLP), Fluorescent in situ Hybridization (FISH), etc., microbiological diversity and spoilage mechanism of oyster can be further investigated. The spoilage microbiota belongs to Vibrio, Pseudomonas, Aeromonas, Bacillus, Enterobacteriaceae, Lactic Acid Bacteria (LAB), and Micrococcus, etc., and the main pathogens are Vibrio, Salmonella, Escherichia coli, Listeria, Staphylococcus, Photobacterium, and Shewanella according to current studies. However, little information is available for the spoilage mechanism of entire oyster and different tissues under different preservation conditions. This article reviews the oyster microbiota analysis methods, the impacts of aquaculture and pathogenic bacteria on oyster mortality and food safety, as well as initial and spoilage microbiotas in whole oyster and separated tissues during preservation.