The Adhesion and Spoilage of in Tilapia.

is a typical spoilage bacteria organism in seafood. The adhesion ability of three strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as , and , which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.