2026-10-06T17:59:00Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34008972 2026-09-30T01:01:43Z category_24358 portal_12 item_type_5 month_year_09_2026

Kizzie Amoore: Characterising the spoilage dynamics of Undaria pinnatifida (wakame) Kizzie Amoore (16867401) Sarah Knight (4081165) Microbial ecology microbial ecology food science food systems microbiomes seaweed <p dir="ltr">Microbial communities are vital players in shaping the final quality and safety of food products. While research typically focuses on agricultural products, novel food ingredients often lack historical data for assessing quality and safety at scale. Seaweeds host diverse microbiota that shift rapidly after harvest, influencing spoilage and human exposure risks. This study blends disciplines to identify microbial and biochemical drivers of Undaria pinnatifida (wakame) degradation. Freshly harvested U. pinnatifida was stored at three temperatures to spoil over one week. Sensory indicators of spoilage were paired with culture-based assays and DNA metabarcoding. Integrating chemical and microbial data revealed waves of microbial succession, including the emergence of putative spoilage organisms, which made traditional food-quality metrics fluctuate nonlinearly with time. Multi‑omic analysis revealed the seaweed spoilage microbiome as a dynamic, interconnected ecosystem and highlighted organisms alongside their mechanistic pathways for control at scale.</p> 2026-09-30T01:01:43Z Image Poster 10.17608/k6.auckland.34008972.v2 https://figshare.com/articles/poster/Characterising_the_spoilage_dynamics_of_Undaria_pinnatifida_wakame_/34008972 CC BY 4.0