Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

As seafood, oysters have a short shelf-life. High-pressure (HP) processing technology has showed great application potentials in the bivalve mollusk industry. In this work, we determined the effects of HP treatment on the shucking and shelf-life extension of oysters. We used high-throughput sequencing technology to investigate the microbiota of control and HP-treated oysters during refrigerated storage. We found that HP treatment changed the spoilage microbiota of oysters dramatically. Psychrobacter was dominant in the HP-treated spoiled oysters, while Pseudoalteromonas and Shewanella were dominant in the spoiled oysters without HP treatment. Therefore, controlling the growth of Psychrobacter could help to improve the quality of oysters treated by HP during storage.