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

doi:10.7506/spkx1002-6630-20200915-194

食品科学 ›› 2021, Vol. 42 ›› Issue (18): 119-126.doi: 10.7506/spkx1002-6630-20200915-194

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

赵跃，李春生，王悦齐，陈胜军，李来好，黄卉

（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. 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

摘要/Abstract

摘要： 采用16S rRNA高通量测序技术研究罗非鱼鱼糜自然发酵过程中微生物群落演替规律，结果显示Firmicutes和Proteobacteria为整个发酵过程主要微生物菌门，特别是Firmicutes，随着发酵时间逐渐延长，发酵30 h后的相对含量接近90%。Lactococcus、Pediococcus、Enterococcus、Lactobacillus等微生物菌属均可适应罗非鱼鱼糜发酵环境，随着发酵时间延长而迅速增加。Lactococcus是罗非鱼发酵鱼糜中最主要的属，发酵18 h内的相对丰度从12.6%显著增长到64.9%，其次为Pediococcus，发酵第30小时的相对含量达到13.2%。罗非鱼发酵鱼糜品质指标分析显示，随着发酵时间的延长，凝胶强度、白度、硬度和菌落总数逐渐增加，而pH值、黏性、弹性、咀嚼性和内聚性与发酵初始相比有所下降。利用Pearson和主成分分析等统计学分析方法分析核心微生物菌属与鱼糜品质的相关性，结果显示Lactococcus、Pediococcus、Enterococcus、Enterobacter、Citrobacter等产酸菌属的增加与发酵鱼糜pH值的下降，以及凝胶强度、白度、硬度等关键鱼糜品质指标的改善呈显著正相关。结果表明，Lactococcus、Pediococcus、Enterococcus等乳酸菌属，特别是Lactococcus，在罗非鱼发酵鱼糜品质形成过程中发挥着重要作用，为定向分离筛选适用于罗非鱼发酵鱼糜的功能微生物和靶向改善罗非鱼发酵鱼糜品质提供一定理论依据。

关键词: 发酵鱼糜；微生物菌群；罗非鱼；品质；高通量测序

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.

Key words: fermented surimi; microbial community; tilapia; quality; high-throughput sequencing

中图分类号:

TS254.1

赵跃，李春生，王悦齐，陈胜军，李来好，黄卉. 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[J]. 食品科学, 2021, 42(18): 119-126.

ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui. Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi[J]. FOOD SCIENCE, 2021, 42(18): 119-126.

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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

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

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