Bacterial Diversity of Salted Mudsnail and Crab Paste

doi:10.7506/spkx1002-6630-201101044

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 185-188.doi: 10.7506/spkx1002-6630-201101044

• Bioengineering • Previous Articles Next Articles

Bacterial Diversity of Salted Mudsnail and Crab Paste

ZHANG Chun-dan1，CHEN Yan1，QUAN Jing-jing1，XU Jia-jie1，SU Xiu-rong1,*， ZHANG Chao-hua2，QIN Xiao-ming2

1. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China；
2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Received:2010-10-09 Revised:2010-12-20 Online:2011-01-15 Published:2010-12-28
Contact: SU Xiu-rong E-mail:suxiurong@nbu.edu.cn

Abstract

Abstract:

In order to improve quality control technology, decrease total number of bacteria and ensure food safety during the processing of raw seafoods into commercial products, the investigation on bacterial diversity of salted mudsnail and crab paste was performed based on molecular biological principles. The results indicated that 21 bacterial species in salted mudsnail were detected and the predominant bacterium was identified as Psychrophilic bacilli (Psychrobacter sp.). Totally 12 bacterial species were detected in crab paste and the predominant bacterium was identified as Staphylococcus equorum.

Key words: mudsnail, crab paste, 16S rDNA, bacterial diversity

CLC Number:

TS254.4

ZHANG Chun-dan1，CHEN Yan1，QUAN Jing-jing1，XU Jia-jie1，SU Xiu-rong1,*， ZHANG Chao-hua2，QIN Xiao-ming2. Bacterial Diversity of Salted Mudsnail and Crab Paste[J]. FOOD SCIENCE, 2011, 32(1 ): 185-188 https://doi.org/10.7506/spkx1002-6630-201101044

[1]	GUO Jing, HUANG Xiao, SHENG Xiaohong, WANG Xin, XUE Sijia. Comparative Analysis of Bacterial Community Structures and Functions in Chaste Honey Produced by Sympatric Apis cerana and Apis mellifera [J]. FOOD SCIENCE, 2026, 47(9): 147-154.
[2]	LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua. Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages [J]. FOOD SCIENCE, 2026, 47(2): 259-269.
[3]	WANG Qi, ZENG Jun, HUO Xiangdong, XUE Juanjuan, LOU Kai, LIN Qing, ZHAO Zhongkai, GAO Yan. Yogurts from Different Producers in Bole, Xinjiang: Bacterial Diversity and Community Structure and Differences in Metabolite Profile as Revealed by Untargeted Metabolomics [J]. FOOD SCIENCE, 2025, 46(11): 125-138.
[4]	FENG Duo, WANG Jing, JIANG Yongjun, ZHOU Shiqi, DUAN Hao, LI Jingyuan, YAN Wenjie. Effects of Total glycosides of Cistanche deserticola on HepG2 Hepatoma-Bearing Mice [J]. FOOD SCIENCE, 2024, 45(6): 120-129.
[5]	ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya. Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage [J]. FOOD SCIENCE, 2024, 45(2): 24-31.
[6]	DUAN Zerui, TIAN Meilan, LIU Yangliu, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu. Effect of Salt Concentration on Physicochemical Properties and Bacterial Diversity of Shrimp Paste [J]. FOOD SCIENCE, 2024, 45(15): 85-93.
[7]	ZHAO Ruihuan, CHEN Qianrui, GU Dahai, XU Zhiqiang. Analysis of Bacterial Diversity in Lufeng Aromatic Vinegar with Different Storage Years [J]. FOOD SCIENCE, 2024, 45(10): 118-125.
[8]	WANG Hui, WU Xiaoyan, XIA Yanan, WANG Yurong, YANG Yang, WU Youna, SHUANG Quan. Correlation Analysis between Bacterial Community Succession and Changes of Flavor Substances during Whey Wine Fermentation [J]. FOOD SCIENCE, 2023, 44(2): 204-211.
[9]	LIU Zhendong, CHENG Xiufeng, Suolangqunpei, XING Shuyuan, LI Liang, ZHANG Jinchao, LUO Zhang. Analysis of Bacterial Diversity, Free Amino Acids and Fatty Acids in Featured Dry Fermented Dairy Products from Major Pastoral Areas of China [J]. FOOD SCIENCE, 2023, 44(2): 262-270.
[10]	SUN Jing, YANG Xue, PENG Xu, LU Lizhi, ZENG Tao, SHAN Yumeng, ZHOU Bin, LIANG Zhenhua, JIA Ming, SHEN Jie, DU Jinping. Duck Eggs and Black-Yolked Salted Duck Eggs: Bacterial Diversity on Eggshells and Gene Function Prediction Using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) [J]. FOOD SCIENCE, 2023, 44(14): 116-124.
[11]	DANG Hui, CHEN Pei. Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice [J]. FOOD SCIENCE, 2023, 44(14): 162-168.
[12]	LU Changli, XIONG Xiangyuan, CHEN Lili, REN Youhua, LIU Yan, ZHANG Renjie. Relationship between Non-Pathogenic Bacteria from Eggs of Healthy Laying Ducks and Flora Structure in the Genital Tract and Cecum [J]. FOOD SCIENCE, 2023, 44(14): 169-180.
[13]	WU Yi, LIU Lulu, WU Yongmin, DAI Shiqiong, SHANG Ying, CAO Jianxin, HAN Peng. Analysis of Foodborne Pathogenic Bacteria in Rice Noodles by High-throughput 16S rDNA Sequencing [J]. FOOD SCIENCE, 2022, 43(6): 347-352.
[14]	DENG Yijia, WANG Rundong, ZHANG Yuhao, LI Xuepeng, JI Guangren, LI Jianrong. Bacterial Community Succession during Long-Term Fermentation of Shrimp Paste and Its Effect on Formation of Biogenic Amines [J]. FOOD SCIENCE, 2022, 43(24): 164-173.
[15]	WANG Ying, ZHANG Jianhai, WANG Yongliang, LAI Jing, ZHANG Xin, ZHOU Liyuan, ZHU Yingchun. Effect of Packaging Method and Storage Temperature on Bacterial Load, Diversity and Metabolic Pathways in Mutton [J]. FOOD SCIENCE, 2022, 43(21): 305-314.

Bacterial Diversity of Salted Mudsnail and Crab Paste

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments