Phage-based shelf-life extension of langoustines-Next Steps

The production of decapod crustaceans is a key economic driver, with production from both aquaculture and fisheries reaching more than 15 million tonnes in 2020. Seafood products in general and particularly products such as langoustines and prawns are highly perishable due to rapid post-harvest bacterial growth. In a previously funded feasibility study funded by Seafood Innovation Scotland we kick-started a bacteriophage strategy for shelf-life extension of langoustines. Results from the feasibility study were successful in terms of mapping spoilage bacteria over time or ‘culprit bacteria’ and more importantly the project demonstrated the presence of phages in the collected samples and showed that it is possible to isolate phages. The results from this feasibility study position places us in a unique position to progress with the development of a phage-cocktail for this valuable seafood product.