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. 2018 Dec;76:257-266. doi: 10.1016/j.fm.2018.06.001. Epub 2018 Jun 1.
The present study investigated the effect of ε-Polylysine on bacterial communities, sensorial, and chemical properties [total volatile basic nitrogen (TVB-N), biogenic amines, and breakdown products of adenosine triphosphate] of bighead carp (Aristichthys nobilis) fillets stored at 4 ± 1 °C. Bacterial communities were explored by the culture-dependent method and the high-throughput sequencing targeting on 16S rRNA genes. The results showed that the major genera in spoiled control samples were Aeromonas, Pseudomonas, Shewanella, and Acinetobacter. ε-Polylysine inhibited the growth of Pseudomonas, Shewanella, and Acinetobacter. Consequently, Aeromonas and Janthinobacterium were dominant in spoiled treated samples. The sensorial shelf-life of the control and treated groups were 8 days and 10 days, respectively. Furthermore, due to the inhibitory effect of ε-Polylysine on bacteria, chemical changes of the treated group were slower, reflecting as lower concentrations of TVB-N, putrescine, cadaverine, and hypoxanthine, and higher contents of inosine 5'-monophosphate and hypoxanthine riboside at the end of storage. In conclusion, ε-Polylysine altered the bacterial communities and delayed quality deterioration of bighead carp fillets during chilled storage.
本研究探讨了ε-聚赖氨酸对鳙鱼片在 4±1℃冷藏过程中细菌群落、感官和化学特性（总挥发性碱性氮（TVB-N）、生物胺和三磷酸腺苷分解产物）的影响。采用培养依赖法和靶向 16S rRNA 基因的高通量测序技术研究细菌群落。结果表明，腐败对照样品中的主要属为气单胞菌属、假单胞菌属、希瓦氏菌属和不动杆菌属。ε-聚赖氨酸抑制了假单胞菌属、希瓦氏菌属和不动杆菌属的生长。因此，腐败处理组中优势菌为气单胞菌属和詹氏菌属。对照组和处理组的感官货架期分别为 8 天和 10 天。此外，由于ε-聚赖氨酸对细菌的抑制作用，处理组的化学变化较慢，反映为 TVB-N、腐胺、尸胺和次黄嘌呤的浓度较低，以及肌苷 5'-单磷酸和次黄嘌呤核苷的含量较高在储存结束时。总之，ε-聚赖氨酸改变了鳙鱼片冷藏过程中的细菌群落，延缓了其品质恶化。
