Liu Xiaochang, Zhang Yuemei, Li Dapeng, Luo Yongkang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, 100083, China.
Food Microbiol. 2017 Apr;62:106-111. doi: 10.1016/j.fm.2016.10.007. Epub 2016 Oct 5.
The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 °C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage.
通过16S rRNA基因分析鉴定了在4°C储存期间未加盐和加盐（用2%盐干腌）的鳙鱼（Aristichthys nobilis）鱼片的微生物群。鳙鱼片初始微生物群中有11个属，其中不动杆菌属、气单胞菌属和考克氏菌属是优势菌。随着储存时间的推移，未加盐和加盐鱼片的微生物组成多样性均降低。此外，在这两种处理之间观察到微生物群的差异。对于未加盐的鳙鱼片，气单胞菌属在储存结束时成为优势属，而假单胞菌属较少见。对于加盐鱼片，储存结束时仅鉴定出假单胞菌属。
