不同储存期熟制小龙虾的细菌变化及特定腐败菌的特性研究

Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria.

作者信息

Xia Jiangyue, Jiang Ning, Zhang Bin, Sun Rongxue, Zhu Yongzhi, Xu Weicheng, Wang Cheng, Liu Qianyuan, Ma Yanhong

机构信息

Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.

Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

出版信息

Foods. 2023 Aug 9;12(16):3006. doi: 10.3390/foods12163006.

This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0-12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they were identified by 16S rRNA and characterized for their enzymatic spoilage potentials (e.g., protease, lipase, phospholipase, and amylase). The spoilage abilities of the selected strains in the crayfish tails were assessed by inoculating them into real food. Moreover, the microbial growth and the volatile basic nitrogen (TVB-N) changes were monitored during the storage period. The results from the HTS showed that the dominant genus of shrimp tails evolved from (D0) to (D4) and, finally, to (D12) during storage. Seven bacterial species (, , and ) were screened from the spoiled shrimp tails by the culture-dependent method, among which had the strongest spoilage ability.

本研究调查了小龙虾尾在4℃储存（0至12天）期间微生物组成的变化，采用高通量测序（HTS）进行测定。使用依赖培养的培养方法分离小龙虾尾中的特定腐败菌（SSO），并通过16S rRNA对其进行鉴定，并对其酶促腐败潜力（如蛋白酶、脂肪酶、磷脂酶和淀粉酶）进行表征。通过将所选菌株接种到实际食物中，评估其在小龙虾尾中的腐败能力。此外，在储存期间监测微生物生长和挥发性盐基氮（TVB-N）的变化。HTS结果表明，在储存期间，虾尾的优势菌属从（D0）演变为（D4），最终演变为（D12）。通过依赖培养的方法从 spoiled虾尾中筛选出7种细菌（、、和），其中的腐败能力最强。