Oysters hold a unique place within the field of aquaculture as one of the only organisms that is regularly shipped live to be consumed whole and raw. The microbiota of oysters is capable of adapting to a wide range of environmental conditions within their dynamic estuarine environments; however, human aquaculture practices can challenge the resilience of this microbial community. Several discrete stages in oyster cultivation and market processing can cause disruption to the oyster microbiota, thus increasing the possibility of proliferation by pathogens and spoilage bacteria. These same pressure points offer the opportunity for the application of probiotics to help decrease disease occurrence in stocks, improve product yields, minimize the risk of shellfish poisoning, and increase product shelf life. This review provides a summary of the current knowledge on oyster microbiota, the impact of aquaculture upon this community, and the current status of oyster probiotic development. In response to this biotechnological gap, the authors highlight opportunities of highest potential impact within the aquaculture pipeline and propose a strategy for oyster-specific probiotic candidate development.

中文翻译：

---

从农场到手指：从生产到人类消费的牡蛎益生菌探索。

牡蛎在水产养殖领域中占有独特的地位，因为它是定期运输的仅有的一种生物，可以全部食用和生吃。牡蛎的微生物群能够在其动态河口环境中适应各种环境条件；然而，人类的水产养殖实践可能挑战该微生物群落的复原力。牡蛎养殖和市场加工中的几个不连续阶段可能会破坏牡蛎微生物群，从而增加病原体和腐败细菌繁殖的可能性。这些相同的压力点为应用益生菌提供了机会，以帮助减少种群中的疾病发生，提高产品产量，最大程度降低贝类中毒的风险并延长产品的保质期。这篇综述总结了有关牡蛎微生物群的最新知识，水产养殖对该社区的影响以及牡蛎益生菌发展的当前状况。为了应对这种生物技术差距，作者强调了在水产养殖管道中具有最大潜在影响的机会，并提出了牡蛎特异益生菌候选物开发的策略。