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• Bioengineering •     Next Articles

Analysis of microorganism diversity of crab paste based on high-throughput sequencing technique

,Hai-Bo LUO   

  • Received:2018-09-21 Revised:2019-11-29 Online:2020-02-25 Published:2020-03-02
  • Contact: Hai-Bo LUO E-mail:59861719@qq.com

Abstract: In order to explore the microbial community structure of crab paste under different storage temperatures, the microorganism diversity of crab paste before and after 3 days of storage at 4 °C and -20 °C were investigated by using Illumina MiSeq high-throughput sequencing technique. The results showed that: (1) 18 and 26 genera of microorganisms were obtained from V1-V3 and V3-V4 of crab paste samples stored at - 20 °C for 3 days, and 16, 19 genera were obtained from V1-V3 and V3-V4 of crab paste samples stored at 4 °C for 3 days, respectively; (2) The main genera with relative abundance over 1% were as follows: Carnobacterium, Jeotgalibaca, Brochothrix, Staphylococcus, Psychrobacter and Vibrio. (3) The dominant genera of crab paste samples stored at - 20 °C for 3 days were Carnobacterium (V1-V3, 68.81%; V3-V4, 69.29%) and Vibrio (V1-V3, 16.75%; V3-V4, 14.39%). (4) The dominant genera of crab paste samples stored at 4 °C for 3 days were Carnobacterium (V1-V3, 73.37%; V3-V4, 70.35%), Jeotgalibaca (V1-V3, 11.82%; V3-V4, 12.35%) and Staphylococcus (V1-V3, 5.45%; V3-V4, 5.01%). Meanwhile, the relative abundance of Jeotgalibaca and Staphylococcus in crab paste samples stored at 4 °C for 3 days were markedly higher than those in the samples stored at - 20 °C. These results indicated that the microorganism diversity, dominant genus and their abundance of crab paste were significantly (P < 0.05) difference at different storage temperature. This study provides a theoretical basis for the prevention and control of food borne disease caused by pickled raw crab paste.

Key words: Crab paste, High-throughput sequencing, Bacterial community

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