Zhang Wen, Tong Qiuxia, You Jiahong, Lv Xucong, Liu Zhibin, Ni Li
Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China.
Foods. 2021 Dec 13;10(12):3093. doi: 10.3390/foods10123093.
Inhibiting the growth of spoilage bacteria, such as spp., is key to reducing spoilage in fish. The mucus adhesion test in vitro showed that the adhesion ability of was positively correlated with its inhibition ability to spp. In vivo experiments of tilapia showed that dietary supplementation with could reduce the adhesion and colonization of spp. in fish intestines and flesh, as well as reduce total volatile basic nitrogen (TVB-N) production. High throughput and metabolomic analysis showed treatment with , especially C6, reduced the growth of spp., spp., spp., and spp., as well as aromatic spoilage compounds associated with these bacteria, such as indole, 2,4-bis(1,1-dimethylethyl)-phenol, 3-methyl-1-butanol, phenol, and 1-octen-3-ol. Our work showed that could improve the flavor of fish by changing the intestinal flora of fish, and it shows great promise as a microecological preservative.
抑制腐败细菌（如 spp.）的生长是减少鱼类腐败的关键。体外黏液黏附试验表明， 的黏附能力与其对 spp. 的抑制能力呈正相关。罗非鱼的体内实验表明，在饲料中添加 可以减少 spp. 在鱼肠道和鱼肉中的黏附和定殖，以及减少总挥发性盐基氮（TVB-N）的产生。高通量和代谢组学分析表明，用 处理，尤其是 C6，可减少 spp.、 spp.、 spp. 和 spp. 的生长，以及与这些细菌相关的芳香族腐败化合物，如吲哚、2,4-双（1,1-二甲基乙基）-苯酚、3-甲基-1-丁醇、苯酚和 1-辛烯-3-醇。我们的研究表明， 可以通过改变鱼的肠道菌群来改善鱼的风味，并且作为一种微生态防腐剂具有很大的潜力。
