食品科学 ›› 2019, Vol. 40 ›› Issue (5): 234-241.doi: 10.7506/spkx1002-6630-20180123-314

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基于高通量测序分析不同保鲜冰处理对鲈鱼菌群组成与代谢功能的影响

张皖君1,蓝蔚青1,2,*,段贤源1,孙晓红1,2,谢 晶1,2,*   

  1. 1.上海海洋大学食品学院,上海 201306;2.上海水产品加工及贮藏工程技术研究中心,上海冷链装备性能与节能评价专业技术服务平台,食品科学与工程国家级实验教学示范中心(上海海洋大学),上海 201306
  • 出版日期:2019-03-15 发布日期:2019-04-02
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)

Analysis of Bacterial Community Composition and Its Metabolic Function in Lateolabrax japonicus with Different Ice Treatments by High-Throughput Sequencing

ZHANG Wanjun1, LAN Weiqing1,2,*, DUAN Xianyuan1, SUN Xiaohong1,2, XIE Jing1,2,*   

  1. 1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China
  • Online:2019-03-15 Published:2019-04-02

摘要: 目的:分析不同保鲜冰处理下鲈鱼微生物菌群变化及其与品质指标的相关性。方法:分别采用流化冰(slurry ice,SI)、酸性电解水冰(acidic electrolyzed water ice,AEWI)和碎冰(crushed ice,CI)对鲈鱼进行处理,测定鲈鱼的总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量与K值,并利用高通量测序技术对样品菌群结构和代谢功能进行比较分析。结果:SI和AEWI对鲈鱼均有一定的保鲜作用,其中SI抑制鲈鱼蛋白质和核苷酸降解速度的效果最显著。在冰藏前期(0~3 d),AEWI与CI组样品中芽孢杆菌属(Bacillus)、乳球菌属(Lactococcus)、大洋芽孢杆菌属(Oceanobacillus)相对丰度明显高于SI组。冰藏中、后期(12~21 d),SI组样品中假单胞菌属(Pseudomonas)、希瓦氏菌属(Shewanella)、摩替亚氏菌属(Moritella)、埃希氏杆菌属(Escherichia)和别弧菌属(Aliivibrio)相对丰度明显增加,AEWI组样品假单胞菌属(Pseudomonas)和不动杆菌属(Acinetobacter)相对丰度所占比例逐渐增大,CI组中不动杆菌属在21 d时达27.77%,成为造成鲈鱼贮藏中、后期腐败的主要菌属。主成分分析表明,冰藏方式及贮藏时间对鲈鱼菌群结构组成有较大影响。鲈鱼菌群中与TVB-N含量、K值呈正相关的有假单胞菌属、不动杆菌属、嗜冷杆菌属(Psychrobacter)和希瓦氏菌属,它们可能是鲈鱼冰藏期间的优势菌。CI和AEWI组鲈鱼细菌中参与氨基酸、脂质和碳水化合物代谢的相关基因相对丰度高于同一时期的SI组,这在一定程度上从细菌代谢水平解释了SI能延缓鲈鱼腐败的原因,为后期进一步从微生物抑制机制上优化鲈鱼贮藏保鲜技术提供了理论参考。

关键词: 鲈鱼, 保鲜冰处理, 高通量测序, 菌群结构, 代谢功能

Abstract: Objective: To evaluate variations in the bacterial community composition of Lateolabrax japonicas during storage with different ice treatments and to determine its correlation with quality attributes. Methods: The fish were treated with slurry ice (SI), acidic electrolyzed water ice (AEWI) or crushed ice (CI). Total volatile basic nitrogen (TVB-N) content and K values (freshness index) were measured during ice storage. The structure and metabolic function of the bacterial community were also analyzed by using high-throughput sequencing. Results: SI and AEWI could maintain the quality of fish with the former being more effective in inhibiting the degradation rate of protein and nucleotide. The relative abundance of Bacillus, Lactococcus and Oceanobacillus in the CI and AEWI groups were much higher than in the SI group at the early stage of storage (0–3 d). During the middle to late periods of storage (12–21 d), the relative abundance of Pseudomonas, Shewanella, Moritella, Escherichia and Aliivibrio in the SI group increased rapidly; in the AEWI group, Pseudomonas and Acinetobacter gradually became dominant; the relative abundance of Acinetobacter as the dominant spoilage bacteria was up to 27.77% in the CI group on the 21st day. The results of principal component analysis (PCA) showed that ice storage and storage time had a significant influence on the bacterial community composition of Lateolabrax japonicus. Pseudomonas, Acinetobacter, Psychrobacter and Shewanella were positively correlated with TVB-N contents and K values , which may be the specific spoilage organisms of Lateolabrax japonicas during ice storage. The relative abundance of genes related to amino acid, lipid and carbohydrate metabolism in the AEWI and CI group were greatly higher than in the SI group. This may partially explain why SI could delay spoilage at the level of bacterial metabolism. This study provides a theoretical basis for optimizing the preservation and storage of Lateolabrax japonicas by microbial inhibition.

Key words: Lateolabrax japonicus, ice treatment, high-throughput sequencing, bacterial community, metabolic function

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