Ling Yuzhao, Tan Hongyuan, Shen Lingwei, Wei Lingyun, Xiong Guangquan, Wang Lan, Wu Wenjin, Qiao Yu
Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China.
Foods. 2022 Aug 3;11(15):2314. doi: 10.3390/foods11152314.
The effects of ozone water (OW) and ultrasound cleaning (UL) on microbial community diversity of crayfish were studied through microbial viable count and 16S rRNA gene sequencing. The results showed that compared with the control (CK), the ozone water combined with ultrasound cleaning (OCU) showed a significant reduction (p < 0.05) in total viable count (TVC), psychrophilic viable count (PVC), mesophilic viable count (MVC), Pseudomonas, hydrogen sulfide-producing bacteria (HSPB), molds and yeasts. Concretely, the TVC of the CK, OW, UL and OCU were 5.09, 4.55, 4.32 and 4.06 log CFU/g, respectively. The dominant bacterium in untreated crayfish was Chryseobacterium, and its relative abundance was reduced by combined treatment. Color measurement and sensory evaluation suggested that a satisfactory sensory experience could be obtained on the crayfish applied with OCU. In brief, OCU could be used as a cleaning strategy to control the microbial quality of crayfish and have no influence on its quality.
通过微生物活菌计数和16S rRNA基因测序，研究了臭氧水（OW）和超声清洗（UL）对小龙虾微生物群落多样性的影响。结果表明，与对照组（CK）相比，臭氧水联合超声清洗（OCU）显著降低了总活菌数（TVC）、嗜冷菌活菌数（PVC）、嗜温菌活菌数（MVC）、假单胞菌、产硫化氢菌（HSPB）、霉菌和酵母菌的数量（p < 0.05）。具体而言，CK、OW、UL和OCU的TVC分别为5.09、4.55、4.32和4.06 log CFU/g。未处理小龙虾中的优势菌为金黄杆菌，联合处理后其相对丰度降低。颜色测量和感官评价表明，应用OCU处理的小龙虾能获得令人满意的感官体验。简而言之，OCU可作为一种清洗策略来控制小龙虾的微生物质量，且对其品质无影响。
