Analysis of bacterial communities of squid and shrimp skewers after immersion in a red wine vinegar-based solution

Seafood is a highly nutritious and essential component of a healthy diet.1 However, due to its perishable nature, seafood products have short shelf lives, leading to high prices and reduced desirability. In order to address this issue, various innovative techniques, such as High Pressure Processing and Ozonation, have been explored to extend the shelf life of seafood. While efficiency of such techniques varies, the cost of their application is usually high, increasing final price or reducing profit margins. Therefore, easier and cheaper, methods such as the pulverization or immersion of the product in antibacterial solutions are gaining popularity.2 To achieve the required bacterial inhibition and maintain an all-natural label, a seafood product, composed mainly of raw squid (Loligo duvauceli) and shrimp (Parapenaeopsis, Penaeus and Metapenaeus genus) was sprayed and immersed in a red wine vinegar-based solution. To perceive the efficiency of the treatment in the inhibition of unwanted spoilage bacteria, analysis of bacterial communities through sequencing of the 16S rRNA gene amplicons with NGS technologies (paired-end Illumina) was performed.