• 生物工程 •

罗非鱼鱼糜自然发酵过程中微生物群落结构对其品质形成的影响

1. （1.上海海洋大学食品学院，上海 201306；2.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，广东 广州 510300）
• 发布日期:2021-09-29
• 基金资助:
“十三五”国家重点研发计划重点专项（2019YFD0901903）； 财政部和农业农村部：国家现代农业产业技术体系项目（CARS-46）； 广东省基础与应用基础研究基金项目（2021A1515010872）；广东省重点领域研发计划项目（2019B020225001）； 中国水产科学研究院基本科研业务费专项（2020TD69）

Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi

ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui

1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
• Published:2021-09-29

Abstract: In this study, 16S rRNA high-throughput sequencing was used to study the succession of microbial community during the natural fermentation of tilapia surimi. The results showed that Firmicutes and Proteobacteria were the major phyla in the whole fermentation process, especially Firmicutes, whose relative abundance gradually increased with fermentation time, reaching nearly 90% after 30 h. Lactococcus, Pediococcus, Enterococcus, and Lactobacillus could adapt to the fermentation environment of tilapia surimi, and rapidly grow during the fermentation process. Lactococcus was the most important genus in fermented tilapia surimi, whose relative abundance increased significantly from 12.6% to 64.9% after 18 h, followed by Pediococcus with a relative abundance of 13.2% after 30 h fermentation. The quality evaluation showed that the gel strength, whiteness, hardness, and total plate count progressively increased with fermentation time, while the pH, adhesiveness, springiness, chewiness, and cohesiveness decreased when compared with those observed before fermentation. The correlation between core genera and quality indices was analyzed using Pearson correlation analysis and principal component analysis (PCA). As results, the increase in acid-producing bacteria such as Lactococcus, Pediococcus, Enterococcus, Enterobacter, and Citrobacter was positively correlated with the decrease in pH, as well as the improvement in the key quality indexes such as gel strength, whiteness, and hardness. These results showed that lactic acid bacteria such as Lactococcus, Pediococcus and Enterococcus, especially Lactococcus, played an important role in the quality formation of fermented tilapia surimi, which will provide an important theoretical basis for directional screening for functional microorganisms suitable for tilapia surimi fermentation and targeted improvement of the quality of fermented tilapia surimi.