新鲜大黄鱼优势腐败菌碳源利用的差异性分析

doi:10.7506/spkx1002-6630-201816026

食品科学 ›› 2018, Vol. 39 ›› Issue (16): 176-185.doi: 10.7506/spkx1002-6630-201816026

新鲜大黄鱼优势腐败菌碳源利用的差异性分析

朱彦祺1,2，郭全友2,*，姜朝军2，李保国1,*

（1.上海理工大学医疗器械与食品学院，上海 200093；2.中国水产科学研究院东海水产研究所，上海 200090）

出版日期:2018-08-25 发布日期:2018-08-17
基金资助:
国家自然科学基金面上项目（31371867）；中央级公益性科研院所基本科研业务费专项（2016M04）；上海市自然科学基金项目（16ZR1444900）

Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures

ZHU Yanqi1,2, GUO Quanyou2,*, JIANG Chaojun2, LI Baoguo1,*

(1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Online:2018-08-25 Published:2018-08-17

摘要/Abstract

摘要： 探究新鲜大黄鱼在不同温度下优势腐败菌对碳源的利用及动力学的差异性,设定在5、25?℃温度条件下，通过感官及理化指标确定其货架期终点，使用MIDI气相色谱对分离的腐败菌进行初步鉴定，通过菌相变化确定优势腐败菌，再使用16s RNA分子鉴定对优势腐败菌定种。利用Biolog系统测定其碳源利用的差异性，通过Gompertz方程对其碳源利用曲线进行拟合，求解其动力学参数。结果显示：新鲜大黄鱼在5、25?℃时的货架期分别为（9.0±1.0）、（1.0±0.11）d；分离的优势腐败菌分别为腐败希瓦氏菌和河流弧菌；5?℃时腐败菌总体碳源利用率低于25?℃；5?℃时腐败希瓦氏菌颜色平均变化率大于河流弧菌；25?℃时小于河流弧菌。在5?℃条件下，腐败希瓦氏菌主要利用的碳源为单糖、多糖、羧酸、酯类；河流弧菌利用的碳源为单醣、多糖、氨基酸和羧酸；在25?℃条件下，腐败希瓦氏菌和河流弧菌主要利用的碳源为单醣、多糖、氨基酸和羧酸。结论：温度影响腐败菌的碳源利用率，不同腐败菌的碳源利用存在差异性，通过调节温度、改变底物碳源等环境因子可以达到抑菌目的，从而延长新鲜大黄鱼的货架期。

关键词: 新鲜大黄鱼, 优势腐败菌, 碳源利用

Abstract: This study aimed to explore the differences in the carbon source utilization and kinetic parameters of the dominant spoilage bacteria in fresh Pseudosciaena crocea stored at different temperatures. At 5 and 25 ℃, the shelf life was determined by sensory, physical and chemical indicators. MIDI gas chromatography was used to preliminarily identify the spoilage bacteria isolated, and the dominant spoilage bacteria were determined through changes in the microflora and they were identified up to species level by 16s RNA gene sequencing. The difference in their carbon source utilization profiles were measured by Biolog system, and the carbon source utilization curves were fitted to the Gompertz equation to obtain the kinetic parameters. Results showed that the shelf-life of fresh P. crocea at 5 ℃ was (9.0 ± 1.0) days, while at 25 ℃ the shelf life was (1.0 ± 0.11) days. The dominant spoilage bacteria were Shewanella putrefaciens and Vibrio fluvirus at 5 and 25 ℃, respectively. The average carbon utilization efficiency at 5 ℃ was lower than that at 25 ℃; the average well color development (AWCD) of S. putrefaciens at 5 ℃was higher than that of V. fluvirus, while the opposite was observed at 25 ℃. At 5 ℃ S. putrefaciens mainly utilized monosaccharides, polysaccharides, carboxylic acids, and esters while V. fluvirus mainly utilized monosaccharides, polysaccharides, amino acids and carboxylic acids, and at 25 ℃ S. putrefaciens and V. fluvirus mainly utilized monosaccharides, polysaccharides, amino acids and carboxylic acids. Conclusion: Temperature affected the carbon utilization efficiency of spoilage bacteria and the carbon source utilization efficiencies of different spoilage bacteria were different. By adjusting temperature, carbon source substrate and other environmental factors the spoilage bacteria can be inhibited, thereby extending the shelf life of fresh P. crocea.

Key words: fresh Pseudosciaena crocea, dominant spoilage bacteria, carbon source utilization

中图分类号:

S983

朱彦祺，郭全友，姜朝军，李保国. 新鲜大黄鱼优势腐败菌碳源利用的差异性分析[J]. 食品科学, 2018, 39(16): 176-185.

ZHU Yanqi, GUO Quanyou, JIANG Chaojun, LI Baoguo. Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures[J]. FOOD SCIENCE, 2018, 39(16): 176-185.

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新鲜大黄鱼优势腐败菌碳源利用的差异性分析

Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures

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