High-Throughput Sequencing result of modified atmosphere packaged grass carp (Ctenopharyngodon idellus) treated with oregano oil and nisin

Bacterial growth is the primary cause of quality deterioration. When additional stress is created by antimicrobial food additives, the harsher environment can lead to an unpredictable shift in bacterial development patterns, spoilage phenomenon and shelf life. However, it is poorly understood what the effect of essential oils (EOs), such as oregano oil, used singly or in combination with other preservative technologies, i.e. nisin, packaging on microbial composition and shelf life extension of freshwater fish species, including grass carp.