PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

doi:10.7506/spkx1002-6300-200923006

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 35-40.doi: 10.7506/spkx1002-6300-200923006

Previous Articles Next Articles

PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

CAI Qiu-xing1,2，LI Lai-hao2,*，CHEN Sheng-jun2，YANG Xian-qing2，CEN Jian-wei2，WU Yan-yan2，DIAO Shi-qiang2，SHI Hong2

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China；
2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Received:2009-08-25 Online:2009-12-01 Published:2010-12-29
Contact: LI Lai-hao E-mail:laihaoli@163.com

Abstract

Abstract:

In order to understand the origin of bacterial contamination in liquid-smoked tilapia fillet during processing and provide evidence for controlling bacterial contamination, bacterial community and diversity were analyzed by PCR-DGGE (PCRdenaturing gradient gel electrophoresis). The total bacterial DNA was extracted from samples and V6-V8 regions of bacterial 16S rDNA gene were then amplified to establish phylogenetic tree. Results indicated that the bacterial community could contain Macrococus, Micrococus, Enterobacter, Pseudomonas, Vibrio, Prosthecobacter and Buttiauxella. Pseudomonas, Micrococus, Vibrio and Enterobacter had potential to spoil liquid-smoked tilapia fillets. Therefore, PCR-DGGE used for analyzing bacterial community and diversity during processing of liquid-smoked tilapia was feasible and convenient.

Key words: liquid-smoked tilapia fillet, PCR-denaturing gradient gel electrophoresis (PCR-DGGE), bacterial community

CLC Number:

Q503

CAI Qiu-xing1,2，LI Lai-hao2,*，CHEN Sheng-jun2，YANG Xian-qing2，CEN Jian-wei2，WU Yan-yan2，DIAO Shi-qiang2，SHI Hong2. PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia[J]. FOOD SCIENCE, 2009, 30(23 ): 35-40.

[1]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[2]	ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan. Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors [J]. FOOD SCIENCE, 2021, 42(4): 138-144.
[3]	HAN Guoqiang, SUN Xieping, WU Pengfei, CHEN Jinzhao, CHEN Chun, WANG Qing. High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu [J]. FOOD SCIENCE, 2021, 42(18): 80-85.
[4]	ZUO Qiancheng, HUANG Yongguang, GUO Min, HU Feng, YOU Xiaolong, CHENG Pingyan. Succession of Bacterial Community during Mechanized Fermentation of Maotai-flavor Daqu [J]. FOOD SCIENCE, 2021, 42(18): 150-156.
[5]	HU Xiaoxia, HUANG Yongguang, JIANG Xiang, ZHU Jiahe, JIN Lei. Bacterial Community Structure and Diversity during Fermentation of Chinese Fen-Maotai-Flavored Liquor in Pottery Jars [J]. FOOD SCIENCE, 2020, 41(8): 130-138.
[6]	WU Jinju, LI Yu’ang, WANG Zihang, ZHENG Tingting, YU Bo, YU Haizhong. Bacterial Diversity of Xiangyang Pickled Kohlrabi during Fermentation [J]. FOOD SCIENCE, 2020, 41(4): 112-117.
[7]	FANG Guanyu, HUANG Bingwen, JIANG Yujian. Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing [J]. FOOD SCIENCE, 2020, 41(4): 125-133.
[8]	LI Cheng, KONG Xiaoxue, YU Jubo, ZOU Xiaoqian, LUO Haibo. Analysis of Microbial Community Diversity of Crab Paste by High-Throughput Sequencing [J]. FOOD SCIENCE, 2020, 41(4): 134-139.
[9]	WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng. Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing [J]. FOOD SCIENCE, 2020, 41(2): 188-195.
[10]	HU Xiaoxia, HUANG Yongguang, TU Huabin, HU Feng, CHENG Pingyan, YOU Xiaolong. Bacterial Diversity Structure during the First Round of Pile and Pit Fermentation of Moutai-flavor Baijiu [J]. FOOD SCIENCE, 2020, 41(14): 175-182.
[11]	TIAN Jianjun, ZHANG Kaiping, YANG Mingyang, JING Zhibo, LI Quanwei, ZHAO Lihua, JIN Ye. Comparative Bacterial Diversity Analysis and Microbial Safety Assessment of Air-Dried Meat Products by Illumina MiSeq Sequencing Technology [J]. FOOD SCIENCE, 2019, 40(8): 33-40.
[12]	ZHANG Wanjun, LAN Weiqing, DUAN Xianyuan, SUN Xiaohong, XIE Jing. Analysis of Bacterial Community Composition and Its Metabolic Function in Lateolabrax japonicus with Different Ice Treatments by High-Throughput Sequencing [J]. FOOD SCIENCE, 2019, 40(5): 234-241.
[13]	MI Ruifang, CHEN Xi, XIONG Suyue, QI Biao, LI Jiapeng, QIAO Xiaoling, WANG Shouwei, ZHANG Lisheng. Bacterial Community Diversity and Flavor Characteristics of Traditional Naturally Fermented Sour Meat [J]. FOOD SCIENCE, 2019, 40(2): 85-92.
[14]	GUAN Tongwei, XIANG Huiping, WANG Penghao, DENG Aoyu, DONG Dan, ZHAO Shunxian, ZHANG Xichao. Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing [J]. FOOD SCIENCE, 2018, 39(4): 106-111.
[15]	LI Chunsheng, WANG Yueqi, LI Laihao, CHEN Shengjun, WU Yanyan, HU Xiao, RONG Hui. Bacterial Community Succession during Fermentation of Chinese Fish Sauce and Its Effect on Formation of Volatile Flavor Components [J]. FOOD SCIENCE, 2018, 39(24): 85-92.

PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments