AUTHOR=Lukassen Mie B. , de Jonge Nadieh , Bjerregaard Sabine M. , Podduturi Raju , Jørgensen Niels O. G. , Petersen Mikael A. , David Gianmarco S. , da Silva Reinaldo J. , Nielsen Jeppe L. 

TITLE=Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments

JOURNAL=Frontiers in Microbiology

VOLUME=10

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.02447

DOI=10.3389/fmicb.2019.02447

ISSN=1664-302X

ABSTRACT=<sec><title>Aim</title><p>To determine major sources of microbially produced geosmin in the commercially important aquaculture fish species tilapia.</p></sec><sec><title>Methods and Results</title><p>Abundance and composition of geosmin-producing bacteria in water and fish biosphere (intestine, digesta, and fins) of Nile tilapia (<italic>Oreachromis niloticus</italic>) raised in net cages in Brazilian freshwater farms were examined. By combining qPCR of the geosmin synthase <italic>geoA</italic> gene and 16S rRNA gene amplicon sequencing to identify potential geosmin-producing organisms, we observed that the proportion and composition of geosmin producers appeared to be rather similar in the water, digesta, intestinal mucous, and on skin, making up about 0.1–0.2% of the total bacterial densities. A high proportion of <italic>Cyanobacteria</italic> and other putative geosmin producers affiliated to the <italic>Actinomycetales</italic> were identified in the intestinal mucous layer. The main uptake site for geosmin in fish is traditionally assumed to be through the gill surface, but the present results suggest that uptake by the intestinal tract may represent a major source of geosmin uptake in fish.</p></sec><sec><title>Conclusion</title><p>The high abundance of geosmin-producing bacteria in the intestinal mucous layer and digesta may indicate that the digestive system in fish is an important, but hitherto overlooked, source of geosmin and likely other off-flavors in fish.</p></sec><sec><title>Significance and Impact of Study</title><p> Tainting of fish by microbially produced off-flavors spoils fish quality and lowers consumer preferences for aquaculture-produced freshwater fish. Our results highlight the potential for the application of probiotic microorganisms for management of the intestinal microflora to improve the fish quality.</p></sec><sec><title>HIGHLIGHTS</title><list list-type="simple" prefix-word="simple"><list-item><label>-</label><p>Off-flavor producing bacteria are widely abundant in aquaculture.</p></list-item><list-item><label>-</label><p>Off-flavor producers found on skin surface of fish.</p></list-item><list-item><label>-</label><p>Off-flavor producing bacteria accumulate in the digestive system.</p></list-item><list-item><label>-</label><p>Off-flavor producers might release significant amounts of off-flavor during lysis in the gut.</p></list-item><list-item><label>-</label><p>Off-flavor uptake through the digestive system might be quantitatively significant.</p></list-item></list></sec>