@misc{12943,
  abstract     = {{Brown trout (Salmo trutta) is an important aquaculture species in Germany, but its production faces challenges due to global warming and a high embryo mortality. Climate factors might influence the fish’s bacterial community (BC) and thus increase embryo mortality. Yet, knowledge of the physiological BC during ontogeny in general is scarce. In this project, the BC of brown trout has been investigated in a period from unfertilized egg to 95 days post fertilization (dpf) using 16S rRNA gene amplicon sequencing. Developmental changes differed between early and late ontogeny and major differences in BC occurred especially during early developmental stages. Thus, analysis was conducted separately for 0 to 67 dpf and from 67 to 95 dpf. All analyzed stages were sampled in toto to avoid bias due to different sampling methods in different developmental stages. The most abundant phylum in the BC of all developmental stages was Pseudomonadota, while only two families (Comamonadaceae and Moraxellaceae) occurred in all developmental stages. The early developmental stages until 67 dpf displayed greater shifts in their BC regarding bacterial richness, microbial diversity, and taxonomic composition. Thereafter, in the fry stages, the BC seemed to stabilize and changes were moderate. In future studies, a reduction in the sampling time frames during early development, an increase in sampling numbers, and an attempt for biological reproduction in order to characterize the causes of these variations is recommended.}},
  author       = {{Keiz, Katharina and Ulrich, Sebastian and Wenderlein, Jasmin and Keferloher, Patrick and Wiesinger, Anna and Neuhaus, Klaus and Lagkouvardos, Ilias and Wedekind, Helmut and Straubinger, Reinhard K.}},
  booktitle    = {{Microorganisms : open access journal }},
  issn         = {{2076-2607}},
  keywords     = {{fish, brown trout, Salmo trutta, development, ontogeny, microbiome, bacterial community}},
  number       = {{1}},
  publisher    = {{MDPI AG}},
  title        = {{{The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny}}},
  doi          = {{10.3390/microorganisms11010211}},
  volume       = {{11}},
  year         = {{2023}},
}

@misc{12975,
  abstract     = {{Properly handled fish is usually marketed as “fresh fish” until day 10 after fishing. About 40% of the total fishery that is used for direct human consumption is marketed in fresh form stored at temperatures up to +2 °C. Currently, there are no validated methods available for controlling the recommended period of storage. Apart from being a potential source for food fraud, spoiled fish represents a major source of foodborne illnesses and intoxications.
In this study, a rapid MALDI-TOF mass spectrometry based screening method was developed using the vitreous fluid of fish eyes as specimen for the examination of different days of storage. The vitreous fluid was collected from n = 100 freshly fished brown trouts at day 0, 3, 7, 9, and 11 post mortem (n = 20 brown trouts each day of examination). The samples were immediately measured by MALDI-TOF mass spectrometry in linear positive mode (mass range m/z 2000–20,000 Da). For quality assurance the experiment was repeated with a set of brown trouts (n = 100) originating from the same fish farm and with brown trouts (n = 100) originating from a different fish farm. For specificity testing rainbow trouts (n = 10) were examined accordingly. All obtained mass spectra were processed by means of MALDI Biotyper OC 3.1 and ClinProTools 3.0 software.
The MALDI Biotyper approach showed limited applicability for the identification of the time of storage. However, it was suitable to reliably discriminate between the closely related species brown and rainbow trout. Processing by ClinProTools revealed four crucial mass peaks (m/z 2594 Da, m/z 4857 Da, m/z 4879 Da, m/z 4899 Da) which enabled a reliable differentiation between day 0 and 3, 7, 9, 11 (rate of correct identification > 90%) as well as the differentiation between day 3 and 7, 9, 11 (rate of correct identification > 72%). However, this approach showed limited applicability within the end of the tested period of storage when comparing between day 7, 9, or 11.}},
  author       = {{Ulrich, Sebastian and Beindorf, Philipp–Michael and Biermaier, Barbara and Schwaiger, Karin and Gareis, Manfred and Gottschalk, Christoph}},
  booktitle    = {{Food Control}},
  issn         = {{0956-7135}},
  keywords     = {{MALDI-TOF, Mass spectrometry, Freshness, Fish, Quality control, Authenticity}},
  number       = {{10}},
  pages        = {{281--289}},
  publisher    = {{Elsevier }},
  title        = {{{A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry}}},
  doi          = {{10.1016/j.foodcont.2017.05.005}},
  volume       = {{80}},
  year         = {{2017}},
}