摘要
采用Illumina Miseq高通量测序技术分析微冻(−2℃ ± 0.5℃)贮藏条件下,不同贮藏期(0 d, 25 d, 50 d)鲟鱼籽酱中的细菌多样性。结果表明,鲟鱼籽酱初始菌落总数为3.08 ± 0.03 lg (CFU/g),贮藏第50天后增长到3.68 ± 0.05 lg (CFU/g),贮藏过程中感官品质良好,没有出现腐败迹象。不同贮藏阶段鲟鱼籽酱的菌群结构有显著差异,随着贮藏时间的延长细菌种类呈增加的趋势,0 d,25 d,50 d样品V3-V4区域扩增所得微生物相对丰度大于1%的分别为1属,14属和11属。主要优势菌属有嗜冷杆菌属(Psychrobacter, 0 d, 98.65%)、类芽孢杆菌属(Paenibacillus, 25 d, 8.49%)、水杆菌属(Aquabacterium, 25 d, 6.52%)、定殖草螺菌属(Herbaspirillum, 25 d, 4.55%)、污泥单胞菌属(Pelomonas, 25 d, 4.16%)、假单胞菌属(Pseudomonas, 25 d, 3.29%)、嗜酸菌属(Acidovorax, 25 d, 3.72%)、芽孢杆菌属(Bacillus, 25 d, 3.55%)和鞘脂单胞菌属(Sphingomonas, 50 d, 29.51%)等。本研究结果为鲟鱼籽酱微生物的控制及保藏技术的开发提供了理论基础。
In order to explore the microbial community structure of sturgeon caviar during different storage periods stored at −2˚C. Samples were taken at 0 d, 25 d and 50 d for detection. The results showed that the initial microbial count of sturgeon caviar was 3.08 ± 0.03 lg (CFU/g), which increased to 3.68 ± 0.05 lg (CFU/g) after 50 days. The sensory quality is good and no signs of decay appear dur-ing storage. The microbial community structure of sturgeon caviar varies significantly during different storage stages. With increasing storage time, there is a trend of increasing bacterial diversity. The relative abundance of microorganisms in the V3-V4 region amplification of samples at 0 days, 25 days, and 50 days showed that there were 1 genus, 14 genera, and 11 genera, respectively, with a relative abundance greater than 1%. The main genera were Paenibacillus (0 d, 8.49%), Aquabacterium (0 d, 6.52%), Sphingomonas (25 d, 29.51%), Pseudomonas (25 d, 3.29%), Acidovorax (25 d, 3.72%) and Psychrobacter (50 d, 98.65%), etc. The results of this study provide a theoretical basis for the control of microorganisms in sturgeon caviar and the development of preservation techniques.
出处
《农业科学》
2023年第9期796-807,共12页
Hans Journal of Agricultural Sciences
