College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China.
J Sci Food Agric. 2013 Dec;93(15):3748-54. doi: 10.1002/jsfa.6237. Epub 2013 Jun 18.
The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE).
The initial aerobic plate count in oyster gill reached 6.70 log CFU g(-1). PCR-DGGE fingerprinting analysis of the 16S rRNA gene V3 region revealed that most of the strains in fresh oyster gill belonged to the genera Lactococcus and Enterobacter. The major spoilage bacteria at a storage temperature of 20 °C were Leuconostoc pseudomesenteroides, an uncultured bacterium, Cytophaga fermentans, Lactococcus lactis, Pseudoalteromonas sp., Enterococcus mundtii, Clostridium difficile and an uncultured Fusobacteria; those at 10 °C were Lactococcus spp., Lactobacillus curvatus, Weissella confusa and C. difficile; those at 4 °C were Lactococcus, Weissella, Enterobacter and Aeromonas. The other minor species were L. curvatus, Pseudomonas sp. and E. mundtii. Lactococcus spp. was the most common main spoilage bacteria in oyster gill during chilled storage.
PCR-DGGE revealed the complexity of the bacterial microbiota and the major bacteria species in oyster gill for fresh and storage.
本研究调查了牡蛎鳃中腐败细菌在 4、10 和 20°C 贮藏过程中的变化。测定了需氧平板计数和 pH 值。从牡蛎鳃和平板计数培养基的总细菌 DNA 中提取。通过聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）确定新鲜或不同温度贮藏时的主要细菌种类。
牡蛎鳃初始需氧平板计数达到 6.70 log CFU g(-1)。16S rRNA 基因 V3 区的 PCR-DGGE 指纹图谱分析表明，新鲜牡蛎鳃中的大多数菌株属于乳球菌属和肠杆菌属。在 20°C 贮藏温度下的主要腐败菌为肠膜明串珠菌、未培养细菌、纤维弧菌、乳球菌乳脂亚种、假交替单胞菌、粪肠球菌、艰难梭菌和未培养梭菌；在 10°C 时为乳球菌属、弯曲乳杆菌、魏斯氏菌和艰难梭菌；在 4°C 时为乳球菌属、魏斯氏菌、肠杆菌属和气单胞菌。其他次要物种为弯曲乳杆菌、假单胞菌和粪肠球菌。在冷藏贮藏过程中，乳球菌属是牡蛎鳃中最常见的主要腐败菌。
PCR-DGGE 揭示了细菌微生物群和新鲜及贮藏牡蛎鳃中主要细菌种类的复杂性。
