Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage

, although a dominant spoilage bacterium, exhibited lower spoilage competency than the above two bacterial strains but demonstrated activity in producing microbial lipases to oxidize fats. In addition, the results of the metabolomics of spoiled oyster meat suggest that 7, 8-Dimethoxy-3-(4-methoxyphenyl)-4-oxo-4H-chromen-5-yl-2-O-pentopyranosylhexopyranoside, 1,2,3,6-Tetrahydropyridine-4-carboxylic acid, Propionic acid, and L-phenylalanine are potential markers of spoilage in oysters. These findings extend our understanding of the roles that microorganisms play in the spoilage of oysters and offer valuable insights into the development of technologies for monitoring the freshness of oysters based on these potential spoilage markers.