---
_id: '12943'
abstract:
- lang: eng
  text: 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.
article_number: '211'
author:
- first_name: Katharina
  full_name: Keiz, Katharina
  last_name: Keiz
- first_name: Sebastian
  full_name: Ulrich, Sebastian
  id: '85847'
  last_name: Ulrich
  orcid: 0000-0002-4511-9537
- first_name: Jasmin
  full_name: Wenderlein, Jasmin
  last_name: Wenderlein
- first_name: Patrick
  full_name: Keferloher, Patrick
  last_name: Keferloher
- first_name: Anna
  full_name: Wiesinger, Anna
  last_name: Wiesinger
- first_name: Klaus
  full_name: Neuhaus, Klaus
  last_name: Neuhaus
- first_name: Ilias
  full_name: Lagkouvardos, Ilias
  last_name: Lagkouvardos
- first_name: Helmut
  full_name: Wedekind, Helmut
  last_name: Wedekind
- first_name: Reinhard K.
  full_name: Straubinger, Reinhard K.
  last_name: Straubinger
citation:
  ama: 'Keiz K, Ulrich S, Wenderlein J, et al. The Development of the Bacterial Community
    of Brown Trout (Salmo trutta) during Ontogeny. <i>Microorganisms : open access
    journal </i>. 2023;11(1). doi:<a href="https://doi.org/10.3390/microorganisms11010211">10.3390/microorganisms11010211</a>'
  apa: 'Keiz, K., Ulrich, S., Wenderlein, J., Keferloher, P., Wiesinger, A., Neuhaus,
    K., Lagkouvardos, I., Wedekind, H., &#38; Straubinger, R. K. (2023). The Development
    of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. <i>Microorganisms :
    Open Access Journal </i>, <i>11</i>(1), Article 211. <a href="https://doi.org/10.3390/microorganisms11010211">https://doi.org/10.3390/microorganisms11010211</a>'
  bjps: '<b>Keiz K <i>et al.</i></b> (2023) The Development of the Bacterial Community
    of Brown Trout (Salmo Trutta) during Ontogeny. <i>Microorganisms : open access
    journal </i> <b>11</b>.'
  chicago: 'Keiz, Katharina, Sebastian Ulrich, Jasmin Wenderlein, Patrick Keferloher,
    Anna Wiesinger, Klaus Neuhaus, Ilias Lagkouvardos, Helmut Wedekind, and Reinhard
    K. Straubinger. “The Development of the Bacterial Community of Brown Trout (Salmo
    Trutta) during Ontogeny.” <i>Microorganisms : Open Access Journal </i> 11, no.
    1 (2023). <a href="https://doi.org/10.3390/microorganisms11010211">https://doi.org/10.3390/microorganisms11010211</a>.'
  chicago-de: 'Keiz, Katharina, Sebastian Ulrich, Jasmin Wenderlein, Patrick Keferloher,
    Anna Wiesinger, Klaus Neuhaus, Ilias Lagkouvardos, Helmut Wedekind und Reinhard
    K. Straubinger. 2023. The Development of the Bacterial Community of Brown Trout
    (Salmo trutta) during Ontogeny. <i>Microorganisms : open access journal </i> 11,
    Nr. 1. doi:<a href="https://doi.org/10.3390/microorganisms11010211">10.3390/microorganisms11010211</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;"><span style="font-variant:small-caps;">Keiz,
    Katharina</span> ; <span style="font-variant:small-caps;">Ulrich, Sebastian</span>
    ; <span style="font-variant:small-caps;">Wenderlein, Jasmin</span> ; <span style="font-variant:small-caps;">Keferloher,
    Patrick</span> ; <span style="font-variant:small-caps;">Wiesinger, Anna</span>
    ; <span style="font-variant:small-caps;">Neuhaus, Klaus</span> ; <span style="font-variant:small-caps;">Lagkouvardos,
    Ilias</span> ; <span style="font-variant:small-caps;">Wedekind, Helmut</span>
    ; u. a.</span>: The Development of the Bacterial Community of Brown Trout (Salmo
    trutta) during Ontogeny. In: <i>Microorganisms : open access journal </i> Bd.
    11. Basel, MDPI AG (2023), Nr. 1'
  havard: 'K. Keiz, S. Ulrich, J. Wenderlein, P. Keferloher, A. Wiesinger, K. Neuhaus,
    I. Lagkouvardos, H. Wedekind, R.K. Straubinger, The Development of the Bacterial
    Community of Brown Trout (Salmo trutta) during Ontogeny, Microorganisms : Open
    Access Journal . 11 (2023).'
  ieee: 'K. Keiz <i>et al.</i>, “The Development of the Bacterial Community of Brown
    Trout (Salmo trutta) during Ontogeny,” <i>Microorganisms : open access journal
    </i>, vol. 11, no. 1, Art. no. 211, 2023, doi: <a href="https://doi.org/10.3390/microorganisms11010211">10.3390/microorganisms11010211</a>.'
  mla: 'Keiz, Katharina, et al. “The Development of the Bacterial Community of Brown
    Trout (Salmo Trutta) during Ontogeny.” <i>Microorganisms : Open Access Journal
    </i>, vol. 11, no. 1, 211, 2023, <a href="https://doi.org/10.3390/microorganisms11010211">https://doi.org/10.3390/microorganisms11010211</a>.'
  short: 'K. Keiz, S. Ulrich, J. Wenderlein, P. Keferloher, A. Wiesinger, K. Neuhaus,
    I. Lagkouvardos, H. Wedekind, R.K. Straubinger, Microorganisms : Open Access Journal  11
    (2023).'
  ufg: '<b>Keiz, Katharina u. a.</b>: The Development of the Bacterial Community of
    Brown Trout (Salmo trutta) during Ontogeny, in: <i>Microorganisms : open access
    journal </i> 11 (2023), H. 1.'
  van: 'Keiz K, Ulrich S, Wenderlein J, Keferloher P, Wiesinger A, Neuhaus K, et al.
    The Development of the Bacterial Community of Brown Trout (Salmo trutta) during
    Ontogeny. Microorganisms : open access journal . 2023;11(1).'
date_created: 2025-06-15T09:53:31Z
date_updated: 2025-06-16T11:09:43Z
department:
- _id: DEP4010
doi: 10.3390/microorganisms11010211
extern: '1'
intvolume: '        11'
issue: '1'
keyword:
- fish
- brown trout
- Salmo trutta
- development
- ontogeny
- microbiome
- bacterial community
language:
- iso: eng
place: Basel
publication: 'Microorganisms : open access journal '
publication_identifier:
  eissn:
  - 2076-2607
publication_status: published
publisher: MDPI AG
quality_controlled: '1'
status: public
title: The Development of the Bacterial Community of Brown Trout (Salmo trutta) during
  Ontogeny
type: scientific_journal_article
user_id: '83781'
volume: 11
year: '2023'
...
---
_id: '12975'
abstract:
- lang: eng
  text: "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.\r\nIn 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.\r\nThe 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:
- first_name: Sebastian
  full_name: Ulrich, Sebastian
  id: '85847'
  last_name: Ulrich
  orcid: 0000-0002-4511-9537
- first_name: Philipp–Michael
  full_name: Beindorf, Philipp–Michael
  last_name: Beindorf
- first_name: Barbara
  full_name: Biermaier, Barbara
  last_name: Biermaier
- first_name: Karin
  full_name: Schwaiger, Karin
  last_name: Schwaiger
- first_name: Manfred
  full_name: Gareis, Manfred
  last_name: Gareis
- first_name: Christoph
  full_name: Gottschalk, Christoph
  last_name: Gottschalk
citation:
  ama: Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel
    approach for the determination of freshness and identity of trouts by MALDI-TOF
    mass spectrometry. <i>Food Control</i>. 2017;80(10):281-289. doi:<a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>
  apa: Ulrich, S., Beindorf, P., Biermaier, B., Schwaiger, K., Gareis, M., &#38; Gottschalk,
    C. (2017). A novel approach for the determination of freshness and identity of
    trouts by MALDI-TOF mass spectrometry. <i>Food Control</i>, <i>80</i>(10), 281–289.
    <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>
  bjps: <b>Ulrich S <i>et al.</i></b> (2017) A Novel Approach for the Determination
    of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry. <i>Food Control</i>
    <b>80</b>, 281–289.
  chicago: 'Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin
    Schwaiger, Manfred Gareis, and Christoph Gottschalk. “A Novel Approach for the
    Determination of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry.”
    <i>Food Control</i> 80, no. 10 (2017): 281–89. <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>.'
  chicago-de: 'Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin
    Schwaiger, Manfred Gareis und Christoph Gottschalk. 2017. A novel approach for
    the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry.
    <i>Food Control</i> 80, Nr. 10: 281–289. doi:<a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Ulrich, Sebastian</span> ;
    <span style="font-variant:small-caps;">Beindorf, Philipp–Michael</span> ; <span
    style="font-variant:small-caps;">Biermaier, Barbara</span> ; <span style="font-variant:small-caps;">Schwaiger,
    Karin</span> ; <span style="font-variant:small-caps;">Gareis, Manfred</span> ;
    <span style="font-variant:small-caps;">Gottschalk, Christoph</span>: A novel approach
    for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry.
    In: <i>Food Control</i> Bd. 80. Amsterdam, Elsevier  (2017), Nr. 10, S. 281–289'
  havard: S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk,
    A novel approach for the determination of freshness and identity of trouts by
    MALDI-TOF mass spectrometry, Food Control. 80 (2017) 281–289.
  ieee: 'S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, and C. Gottschalk,
    “A novel approach for the determination of freshness and identity of trouts by
    MALDI-TOF mass spectrometry,” <i>Food Control</i>, vol. 80, no. 10, pp. 281–289,
    2017, doi: <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>.'
  mla: Ulrich, Sebastian, et al. “A Novel Approach for the Determination of Freshness
    and Identity of Trouts by MALDI-TOF Mass Spectrometry.” <i>Food Control</i>, vol.
    80, no. 10, 2017, pp. 281–89, <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>.
  short: S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk,
    Food Control 80 (2017) 281–289.
  ufg: '<b>Ulrich, Sebastian u. a.</b>: A novel approach for the determination of
    freshness and identity of trouts by MALDI-TOF mass spectrometry, in: <i>Food Control</i>
    80 (2017), H. 10,  S. 281–289.'
  van: Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel
    approach for the determination of freshness and identity of trouts by MALDI-TOF
    mass spectrometry. Food Control. 2017;80(10):281–9.
date_created: 2025-06-15T10:29:56Z
date_updated: 2025-06-18T12:06:11Z
department:
- _id: DEP4010
doi: 10.1016/j.foodcont.2017.05.005
extern: '1'
intvolume: '        80'
issue: '10'
keyword:
- MALDI-TOF
- Mass spectrometry
- Freshness
- Fish
- Quality control
- Authenticity
language:
- iso: eng
page: 281-289
place: Amsterdam
publication: Food Control
publication_identifier:
  issn:
  - 0956-7135
publication_status: published
publisher: 'Elsevier '
quality_controlled: '1'
status: public
title: A novel approach for the determination of freshness and identity of trouts
  by MALDI-TOF mass spectrometry
type: scientific_journal_article
user_id: '83781'
volume: 80
year: '2017'
...