College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
Food Microbiol. 2021 Sep;98:103686. doi: 10.1016/j.fm.2020.103686. Epub 2020 Nov 21.
This study aimed to achieve deeper insights into the microbiota composition and dynamic succession of the dry-cured black carp during storage using a high-throughput sequencing technique (HTS). The effect of lipid oxidation on microorganisms was also evaluated. Over 651 bacterial genera belonging to 37 phyla were identified. Firmicutes, Proteobacteria and Actinobacteria were the main bacterial phylum, some are highly associated with meat spoilage. Staphylococcus, Macrococcus and Acinetobacter were the most three microbial genera throughout the entire storage period (30 days). Between two different storage temperature, refrigeration at 4 °C could facilitate maintaining the microbial diversity, while 25 °C storage led to the formation of dominant microflora and the reduction of community diversity. Canonical correspondence analysis (CCA) showed that acid value (AV), malondialdehyde (MDA) and 4-hydroxy-2-hexenal (HHE) contents were three key environmental factors (oxidation products) affecting the profile of the microbiota. Staphylococcus presented a positive correlation with HHE content, while Macrococcus and Acinetobacter were negatively correlated with HHE content. These results could expand our knowledge on the effect of lipid oxidation on change of microbial distribution, it could also present an guideline to develop advanced storage methods for the vacuum packed dry-cured fish products.
本研究旨在利用高通量测序技术（HTS）深入了解干腌黑鲤鱼在贮藏过程中的微生物组成和动态演替。还评估了脂质氧化对微生物的影响。鉴定出超过 651 个属于 37 个门的细菌属。厚壁菌门、变形菌门和放线菌门是主要的细菌门，其中一些与肉品腐败高度相关。葡萄球菌属、微球菌属和不动杆菌属是整个贮藏期（30 天）最常见的三个微生物属。在两种不同的贮藏温度下，4°C 的冷藏可以促进微生物多样性的维持，而 25°C 的贮藏导致优势菌群的形成和群落多样性的减少。典型对应分析（CCA）表明，酸值（AV）、丙二醛（MDA）和 4-羟基-2-己烯醛（HHE）含量是影响微生物区系特征的三个关键环境因素（氧化产物）。葡萄球菌属与 HHE 含量呈正相关，而微球菌属和不动杆菌属与 HHE 含量呈负相关。这些结果可以扩展我们对脂质氧化对微生物分布变化影响的认识，也可以为开发真空包装干腌鱼制品的先进贮藏方法提供指导。
