不同时期鲳鱼冷藏期间优势腐败菌的多样性变化

doi:10.7506/spkx1002-6630-201502044

食品科学

不同时期鲳鱼冷藏期间优势腐败菌的多样性变化

蓝蔚青，谢晶*，周会，张琛杰

上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306

出版日期:2015-01-25 发布日期:2015-01-16
通讯作者: 谢晶
基金资助:
“十二五”国家科技支撑计划项目（2012BAD38B09）；上海市科技兴农项目（沪农科攻字2013第3-4号）；
上海海洋大学科技发展专项

Diversity of Dominant Spoilage Bacteria in Pomfret (Pampus argenteus) from Different Growing Seasons during Chilled Storage

LAN Weiqing, XIE Jing*, ZHOU Hui, ZHANG Chenjie

Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology,
Shanghai Ocean University, Shanghai 201306, China

Online:2015-01-25 Published:2015-01-16
Contact: XIE Jing

摘要/Abstract

摘要：

目的：比较分析不同时期冷藏鲳鱼（Pampus argenteus）贮藏期间的感官品质、pH值、微生物指标与主要微生物菌群的变化规律。方法：冷藏（4±1） ℃条件下，以感官评定、pH值与菌落总数为品质评价指标，采用聚合酶链式反应（polymerase chain reaction，PCR）扩增结合生理生化鉴定法分别对冬、春两个时期的鲳鱼进行优势腐败菌的变化规律研究。将经细菌培养与分离纯化得到单菌落按其形态特征进行分类，再通过生理生化鉴定与革兰氏染色，初步得到菌落种类，对单菌落进行DNA提取与PCR扩增并测序。结果：冬季样品获得12 种菌株，春季样品获得9 种菌株。贮藏末期时，冬季样品中优势腐败菌的种类与比例分别为嗜冷杆菌（Psychrobacter spp.）21.51%、草莓假单胞菌（Pseudomonas fragi）16.13%、荧光假单胞菌（Pseudomonas fluorescens）52.68%与热杀索丝菌（Brochothrix thermosphacta）9.68%；春季样品为草莓假单胞菌（Pseudomonas fragi）8.62%、荧光假单胞菌（Pseudomonas fluorescens）64.66%与腐败希瓦氏菌（Shewanella putrefaciens）26.72%。结论：冬、春时期中冷藏鲳鱼贮藏期间优势腐败菌的种类基本一致，以革兰氏阴性菌为主，但在细菌种类与比例上存在差异，冬季样品的微生物种类较春季丰富。贮藏期间，随着荧光假单胞菌所占比例的增加，使腐败希瓦氏菌的生长受到明显抑制。

关键词: 鲳鱼, 不同时期, 冷藏, 优势腐败菌, 微生物多样性

Abstract:

Objective: Changes in the sensory and microbial quality, pH and dominant microflora of pomfret (Pampus
argenteus) from different growing seasons (winter and spring)were investigated during chilled storage. Methods: Based
on the results of sensory evaluation, pH and total viable count (TVC), the diversity of dominant spoilage bacteria in
pomfret were monitored by the combination of PCR amplification with physiological and biochemical identification. After
separation and purification of dominant spoilage bacteria in pomfret, the single colony types of bacteria were classified
according to their morphological features, physio-biochemical identification, Gram staining, DNA extraction, PCR
amplification and sequencing. Results: Totally 12 strains of bacteria were obtained in winter samples (WS) and 9 strains
of bacteria in spring samples (SS). The dominant spoilage bacteria in WS included 21.51% Psychrobacter spp., 16.13%
Pseudomonas fragi, 52.68% Pseudomonas fluorescens and 9.68% Brochothrix thermosphacta, while those in dominant
spoilage bacteria in spring samples (SS) included 8.62% Pseudomonas fragi, 64.66% Pseudomonas fluorescens and 26.72%
Shewanella putrefaciens. Conclusion: The species of dominant spoilage bacteria in pomfrets from both seasons during
chilled storage were mainly composed of Gram-negative bacteria, the species and proportion of bacteria were different
between the two seasons. Microbial species were more abundant in winter than those in spring. With the high proportion of
Pseudomonas fluorescens, the growth of Shewanella putrefaciens was inhibited obviously during chilled storage.

Key words: Pampus argenteus, different growing seasons, chilled storage, dominant spoilage bacteria, microbial diversity

中图分类号:

TS254.4

蓝蔚青，谢晶*，周会，张琛杰. 不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201502044.

LAN Weiqing, XIE Jing*, ZHOU Hui, ZHANG Chenjie. Diversity of Dominant Spoilage Bacteria in Pomfret (Pampus argenteus) from Different Growing Seasons during Chilled Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502044.

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不同时期鲳鱼冷藏期间优势腐败菌的多样性变化

Diversity of Dominant Spoilage Bacteria in Pomfret (Pampus argenteus) from Different Growing Seasons during Chilled Storage

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