FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 134-139.doi: 10.7506/spkx1002-6630-20180920-233

• Bioengineering • Previous Articles     Next Articles

Analysis of Microbial Community Diversity of Crab Paste by High-Throughput Sequencing

LI Cheng, KONG Xiaoxue, YU Jubo, ZOU Xiaoqian, LUO Haibo   

  1. (1. School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China;2. Ningbo Nanlian Frozen Food Co. Ltd., Ningbo 315191, China;3. College of Food Engineering, Anhui Science and Technology University, Fengyang 233100, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: In order to explore the microbial community structure of crab paste stored at different temperatures, the microbial diversity before and after 3 days of storage at –20 or 4 ℃ were investigated by using Illumina MiSeq high-throughput sequencing technique. The results showed that a total of 18 and 26 genera of microorganisms from crab paste samples stored at -20 ℃ for 3 days, as well as 16 and 19 genera from those stored at 4 ℃ for 3 days were obtained through amplification of the 16S rRNA V1-V3 and V3-V4 regions, respectively. The main genera with relative abundance over 1% were Carnobacterium, Jeotgalibaca, Brochothrix, Staphylococcus, Psychrobacter and Vibrio. The dominant genera at –20 ℃ were Carnobacterium (V1-V3, 68.81%; V3-V4, 69.29%) and Vibrio (V1-V3, 16.75%; V3-V4, 14.39%). The dominant genera at 4 ℃ 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 abundances of Jeotgalibaca and Staphylococcus at 4 ℃ were markedly higher than those at –20 ℃. These results indicated that the microbial diversity, dominant genera and their abundances in crab paste varied significantly with storage temperature (P < 0.05). This study provides a theoretical basis for the prevention and control of foodborne diseases caused by pickled raw crab paste.

Key words: crab paste, high-throughput sequencing, bacterial community

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