三种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响研究

摘要/Abstract

摘要： 本研究利用传统平板计数及Illumina Miseq高通量测序分析了三种植物来源的抗菌剂（香芹酚、百里香酚与紫苏醇）对青虾虾仁贮藏期和腐败菌多样性的影响。研究发现香芹酚、百里香酚与紫苏醇处理后均能明显的延长产品在4℃和10℃贮藏时的货架期，并且香芹酚和百里香酚的保鲜效果要优于紫苏醇。通过高通量测序分析发现产品贮藏后的微生物菌群发生了明显的变化，其中贮藏前期的某些优势菌如弓形杆菌、希瓦氏菌和气单胞菌等在后期的比例很低，而链球菌、索丝菌、肉杆菌、嗜冷杆菌、黄杆菌、假单胞菌等成为贮藏末期的优势菌群。三种抗菌剂处理能明显的抑制链球菌、索丝菌、肉杆菌、嗜冷杆菌和黄杆菌等的生长，使得假单胞菌成了抗菌剂处理产品中的优势菌。基于以上结果说明三种植物源抗菌剂均能通过抑制青虾虾仁中多种优势腐败菌的生长来延长产品的货架期。

关键词: 青虾, 高通量测序, 腐败菌, 多样性, 抗菌剂

Abstract: In this study, the effects of three plant-derived antimicrobial agents (carvacrol, thymol and perillyl alcohol) on shelf-life and diversity of spoilage bacteria in shrimp meat were analyzed by traditional plate counting and Illumina Miseq high-throughput sequencing. The results showed that all the three agents of carvacrol, thymol and perillyl alcohol could significantly prolong the shelf-life of shrimp meat stored at 4℃和10℃, and the preservation effects of carvacrol and thymol were better than that of perillyl alcohol. Through high-throughput sequencing analysis, it was found that the main bacterial flora significantly changed after storage. The proportions of some predominant bacteria including Arcobacter, Shewanella and Aeromonas in the samples of early storage were very low after storage, and the others including Streptococcus, Brochothrix, Carnobacterium, Psychrobacter, Flavobacterium, and Pseudomonas became the dominant bacteria. The growth of Streptococcus, Brochothrix, Carnobacterium, Psychrobacter, and Flavobacterium can be inhibited by the three antimicrobial agents, what made Pseudomonas become the dominant bacteria in the products treated by antimicrobial agents. Based on the above results, these three antimicrobial agents can significantly prolong the shelf life of shrimp meat by inhibiting the growth of many dominant spoilage bacteria.

Key words: shrimp, Illumina MiSeq sequencing, spoilage bacteria, diversity, antimicrobial agents

中图分类号:

TS254.4

吴海虹刘芳靳盼盼孙芝兰诸永志徐为民. 三种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响研究[J]. 食品科学, 0, (): 0-0.

Zhi-lan SUN yong-zhi ZHU. Effect of three plant-derived antimicrobial agents on shelf-life and bacterial diversity of shrimp meat during storage[J]. FOOD SCIENCE, 0, (): 0-0.

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