# Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO2

## TL;DR

This study identifies bacteria that spoil chilled sturgeon fillets and finds that chlorine dioxide treatment can reduce spoilage and extend shelf life.

## Contribution

The study identifies Pseudomonas jessenii as the specific spoilage bacterium and determines optimal ClO2 treatment parameters for its inhibition.

## Key findings

- Seven dominant spoilage bacteria were identified, with Pseudomonas jessenii being the most active in spoilage.
- Optimal ClO2 treatment parameters were found to be 36 μg/mL concentration, 6 mm fillet thickness, and 17 min soaking time.
- ClO2 treatment effectively reduced bacterial loads and extended the shelf life of chilled sturgeon fillets.

## Abstract

Chilled sturgeon fillets are highly perishable, posing a significant challenge to their long‐distance transportation. This study aimed to identify the dominant spoilage bacteria in refrigerated sturgeon fillets and evaluate the effectiveness of chlorine dioxide (ClO2) treatment in inhibiting bacterial growth and preserving product quality. The results indicated that spoilage microorganisms proliferated rapidly during storage, with sensory, physicochemical, and microbiological parameters reaching critical thresholds by the 10th day. High‐throughput 16S rDNA sequencing revealed seven dominant spoilage bacteria:
Rahnella aquatilis
,
Pseudomonas fluorescens
,
Pseudomonas jessenii
,
Citrobacter freundii
, Chryseobacterium indologenes,
Hafnia alvei
, and
Serratia fonticola
. Among them,
Pseudomonas jessenii
was identified as the specific spoilage bacterium with significant spoilage activity. Using response surface methodology, the optimal ClO2 treatment parameters for inhibiting
Pseudomonas jessenii
were determined to be a ClO2 concentration of 36 μg/mL, a fillet thickness of 6 mm, and a soaking time of 17 min. The application of ClO2 effectively reduced spoilage bacterial loads, offering a promising strategy for extending the shelf life of chilled sturgeon fillets.

This study aimed to identify the dominant spoilage bacteria in refrigerated sturgeon fillets and evaluate the effectiveness of chlorine dioxide (ClO₂) treatment in inhibiting bacterial growth and maintaining product quality. The 16S rDNA sequencing revealed seven dominant spoilage bacteria:
Rahnella aquatilis
,
Pseudomonas fluorescens
,
Pseudomonas jessenii
,
Citrobacter freundii
, Chryseobacteriumin dologenes,
Hafnia alvei
and
Serratia fonticola
. Using response surface methodology, the optimal ClO2 treatment parameters for inhibiting
Pseudomonas jessenii
were determined to be a ClO2 concentration of 36 μg/mL, a fillet thickness of 6 mm, and a soaking time of 17 min.