发酵过程中鲊鱼的细菌群落动态和品质特征变化

doi:10.7506/spkx1002-6630-201814024

食品科学 ›› 2018, Vol. 39 ›› Issue (14): 158-165.doi: 10.7506/spkx1002-6630-201814024

发酵过程中鲊鱼的细菌群落动态和品质特征变化

于美娟1，杨慧1，谭欢1，刘学文1，马美湖2，李高阳1

（1.湖南省农业科学院?湖南省农产品加工研究所，湖南?长沙 410125；2.华中农业大学食品科学技术学院，湖北?武汉 430070）

出版日期:2018-07-25 发布日期:2018-07-16
基金资助:
湖南省自然科学基金项目（14JJ3147）；湖南农业科学院农业科技创新资金项目（2017JC62）

Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation

YU Meijuan1, YANG Hui1, TAN Huan1, LIU Xuewen1, MA Meihu2, LI Gaoyang1

(1. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Online:2018-07-25 Published:2018-07-16

摘要/Abstract

摘要： 为揭示传统固态发酵鲊鱼发酵过程中细菌菌群结构演变规律及自然发酵本质，采用Illmina HiSeq高通量测序技术分析发酵0～180?d共10?个时间点的细菌群落结构的变化，同时对其质构特征、氨基酸组分、脂肪酸组分的变化规律进行分析。结果表明：整个发酵阶段，包含10?个门类群、30?个纲类群、60?个目类群、90?个科类群、130?个属类群。在发酵初期（0～10?d），细菌群落多样性丰富，相对丰度大于0.1%的科水平达40多个，其优势菌为葡葡萄球菌科（Staphylococcaceae）（48%）、肠球菌科（Enterococcaceae）（9.46%）、餐古菌科（Cenarchaeaceae）（5.57%）、红细菌科（Rhodobacteraceae）（2.12%）。随着发酵时间的延长（10～50 d），芽孢杆菌科（Bacillaceae）相对丰度值由0.017%上升为1.35%，乳杆菌科（Lactobacillaceae）由0.018%上升为0.88%，明串珠菌科（Leuconostocaceae）由0.0%上升为0.61%，链球菌科（Streptococcaceae）由0.002%上升为0.32%，莫拉菌科（Moraxellaceae）由0.006%上升为0.31%；而黄杆菌科（Flavobacteriaceae）、海洋螺菌科（Oceanospirillaceae）、假交替单胞菌科（Pseudoalteromonadaceae）、交替单胞菌科（Alteromonadaceae）等随着发酵时间的延长快速下降，餐古菌科（Cenarchaeaceae）下降为零，其优势菌转变为葡萄球菌、肠球菌和乳酸类细菌。另外，肠杆菌科（Enterobacteriaceae）在发酵50 d后有快速生长的趋势，对发酵有不利影响。同时发现质构指标、氨基酸组分含量、饱和脂肪酸含量随着发酵时间的延长而显下降趋势，并与时间在0.01水平（双侧）上显著负相关。因此，发酵时间控制在一定范围内有利于保证产品质量安全。

关键词: 鲊鱼, 固态发酵, 高通量测序, 细菌群落动态, 品质

Abstract: Zhayu, a traditional Chinese fermented fish product with low salt content, high nutritional value, unique flavor and long-term storability, is made from medium-sized (2–4 kg) grass carp (Ctenopharyngodon idella). In order to reveal the evolution of bacterial flora during the fermentation process of Zhayu, changes in the bacterial community structure at 10 different time points from day 0 to day 180 of fermentation were analyzed by Illmina HiSeq high-throughput sequencing technique. Moreover, changes in texture characteristics, amino acid composition and fatty acid composition were also monitored. The results showed that during the whole fermentation process, 130 genera in 90 families in 60 orders in 30 classes in 10 phyla were found. In the early stage of fermentation (day 0 to day 10), the bacterial community diversity was rich, and there were more than 40 families with a relative abundance greater than 0.1%. The dominant families were Staphylococcaceae (48%), Enterococcaceae (9.46%), Cenarchaeaceae (5.57%), and Rhodobacteraceae (2.12%). From day 10 to day 50 of fermentation, the relative abundance of Bacillusaceae increased from 0.017% to 1.35%, Lactobacillaceae from 0.018% to 0.88%, Leuconostocaceae from 0.0% to 0.61%, Streptococcaceae from 0.002% to 0.32%, and Moraxellaceae from 0.006% to 0.31%; while Flavobacteriaceae, Oceanospirillaceae, Pseudoalteromonadaceae and Alteromonadaceae decreased rapidly, and Cenarchaeaceae decreased to zero. The dominant bacteria during this period were Staphylococcus, enterococci and lactic acid bacteria. In addition, Enterobacteriaceae tended to rapidly growth after 50 days of fermentation, which had a negative impact on the product quality. At the same time, it was found that the texture quality and the contents of amino acids and saturated fatty acids decreased with fermentation time, showing a significantly negative correlation at 0.01 level (bilateral). Therefore, the proper control of fermentation time is very important to ensure the product quality and safety of Zhayu.

Key words: Zhayu, solid-state fermentation, high-throughput sequencing, bacterial community dynamics, quality

中图分类号:

TS254.4

于美娟，杨慧，谭欢，刘学文，马美湖，李高阳. 发酵过程中鲊鱼的细菌群落动态和品质特征变化[J]. 食品科学, 2018, 39(14): 158-165.

YU Meijuan YANG Hui TAN Huan LIU Xuewen MA Meihu, LI Gaoyang. Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation[J]. FOOD SCIENCE, 2018, 39(14): 158-165.

[1]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[2]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[3]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[4]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[5]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[6]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[7]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[8]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[9]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[10]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[11]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[12]	陈蒙恩，赵聪，韩素娜，周丹凤，李建民，张劲，黄润娜，王晓毅，邓杰，胡晓龙. 基于高通量测序的陶融型大曲微生物群落结构分析[J]. 食品科学, 2021, 42(8): 106-113.
[13]	朱治宇，黄永光. 基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析[J]. 食品科学, 2021, 42(8): 150-156.
[14]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[15]	母雨，苏伟，母应春. 盘县火腿深度腐败的微生物及挥发性风味化合物表征[J]. 食品科学, 2021, 42(8): 221-228.

发酵过程中鲊鱼的细菌群落动态和品质特征变化

Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价