A continuously changing selective context on microbial communities associated with fish, from egg to fork. (9th June 2020)

• Record Type: Journal Article
• Authors: Derome, Nicolas; Filteau, Marie
• Other Names: Ferchaud Anne‐Laure guestEditor.; Laporte Martin guestEditor.; Wellenreuther , Maren guestEditor.
• Is Part Of: Evolutionary applications. Volume 13:Number 6(2020)
• Page Start: 1298
• Page End: 1319
• Publication Date: 2020-06-09
• Subjects: antimicrobial alternatives -- aquaculture -- biotic and abiotic factors -- evolutionary forces -- food microbiology -- microbial interactions -- microbiota; Evolution (Biology) -- Periodicals; Genetics -- Periodicals; Natural selection -- Periodicals; Ecology -- Periodicals; 576.8
• DOI: 10.1111/eva.13027
• Languages: English
• ISSNs: 1752-4571

Abstract

Abstract: Fast increase of fish aquaculture production to meet consumer demands is accompanied by important ecological concerns such as disease outbreaks. Meanwhile, food waste is an important concern with fish products since they are highly perishable. Recent aquaculture and fish product microbiology, and more recently, microbiota research, paved the way to a highly integrated approach to understand complex relationships between host fish, product and their associated microbial communities at health/disease and preservation/spoilage frontiers. Microbial manipulation strategies are increasingly validated as promising tools either to replace or to complement traditional veterinary and preservation methods. In this review, we consider evolutionary forces driving fish microbiota assembly, in particular the changes in the selective context along the production chain. We summarize the current knowledge concerning factors governing assembly and dynamics of fish hosts and food microbial communities. Then, we discuss the current microbial community manipulation strategies from an evolutionary standpoint to provide a perspective on the potential for risks, conflict and opportunities. Finally, we conclude that to harness evolutionary forces in the development of sustainable microbiota manipulation applications in the fish industry, an integrated knowledge of the controlling abiotic and especially biotic factors is required.