Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage

Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there is no information on effect HPP bacterial diversity seaweeds. The culturable bacteria six species edible (green Codium fragile and Ulva lactuca, brown Himanthalia elongata, Laminaria ochroleuca Undaria pinnatifida, red seaweed Chondrus crispus) were investigated compared those HPP-treated (400 600 MPa 5 min) seaweeds, at start end refrigerated storage period. A total 523 506 isolates respectively retrieved from untreated Isolates belonged 18 orders, 35 families, 71 genera 135 whereas 13 23 43 103 species. treatment significantly reduced number belonging 6 families greatly increased Bacillaceae isolates. At storage, decreases genus level observed as well