Using Illumina MiSeq High-throughput Sequencing to Explore the Succession of Microbial Community in Takifugu flavidus during Cold Storage

被引：0
|
作者：
Zeng L. [1 ]
Liu S. [2 ]
Chen X. [2 ]
Lin H. [1 ]
Liu Z. [2 ]
机构：
[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou
[2] National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Reasearch Instiute of Fujian, Xiamen
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 18期
关键词：
bacterial community succession; dominant spoilage bacteria; high-throughput sequencing; spoilage capacity; Takifugu flavidus;
D O I：
10.7506/spkx1002-6630-20221108-082
中图分类号：
学科分类号：
摘要：
In order to explore the microfloral succession in Takifugu flavidus during storage at 0 ℃, the spoilage bacteria were detected by 16S rDNA sequencing, the dominant spoilage bacteria in the late stage of storage were identified, and the changes in the microbial flora and the spoilage capacity of the dominant spoilage bacteria were analyzed. The results showed that the refrigerated shelf life of T. flavidus was about 5 days. In the early stage of storage (0–3 days), T. flavidus had the highest number of species of bacteria, including Pseudomonas, Streptophyta, and Shewanella, while in the late stage (6–15 days), the bacterial species were concentrated mainly in Pseudomonas and Shewanella. Ten dominant spoilage bacteria were isolated and identified, Shewanella and Pseudomonas accounting for a high proportion. Moreover, the spoilage capacity of several common dominant spoilage bacteria was analyzed, revealing that the decreasing order of the spoilage capacity was Pseudomonas fluorescent > P. azotoformans > Shewanella hafniensis > S. baltica. The results of this study provide a reference for understanding the spoilage mechanism of T. flavidus during cold storage and extending its shelf life. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：149 / 156
页数：7
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