The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage

被引：0
|
作者：
Yan, Tingting [1 ]
Ai, Chunqing [1 ]
Ou, Haoyang [2 ]
Song, Shuang [1 ]
Yang, Sheng [3 ]
Yang, Jingfeng [1 ,4 ]
机构：
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian, Peoples R China
[2] Iowa State Univ, Prearchitecture Design, Ames, IA USA
[3] Iowa State Univ, Roy J Carver Dept Biochem Biophys & Mol Biol, Ames, IA USA
[4] Dalian Polytech Univ, Sch Food Sci & Technol, 1 Qinggongyuan, Dalian 116034, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 02期
关键词：
Live; sea cucumber; preservation; intestinal microbiota; 16S rRNA; APOSTICHOPUS-JAPONICUS; MARICULTURE; SEQUENCES; COMMUNITY;
D O I：
10.1080/10498850.2023.2174393
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora's diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers.
引用
收藏
页码：129 / 141
页数：13
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