PCR-DGGE结合生理生化鉴定分析冷藏金枪鱼细菌菌相变化  

Analysis of Microbial Flora of Tuna(Thunnusobesus) during Chilled Storage by Biochemical Identification and PCR-DGGE

作　　者：刘爱芳[1] 谢晶[1] 钱韻芳[1] 邓添[1] Liu Aifang;Xie Jing;Qian Yunfang;Deng Tian(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,College of food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]上海水产品加工及贮藏工程技术研究中心上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2018年第10期211-222,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31571914);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提升项目(16DZ2280300)

摘　　要：以感官、色差、质构、挥发性盐基氮(TVB-N)、K值以及菌落总数、嗜冷菌总数为鲜度指标,研究4℃冷藏金枪鱼贮藏期间品质变化;并结合生理生化鉴定和16S rDNA,应用变性梯度凝胶电泳(DGGE)指纹图谱技术,分析冷藏金枪鱼主要微生物的菌相演替变化规律。结果表明:冷藏期间,金枪鱼感官品质劣变明显,亮度值L*、红度值a*和咀嚼性、硬度均呈下降趋势;贮藏第4天,菌落总数自3.60 lg (CFU/g)升至4.66 lg (CFU/g),而嗜冷菌数与菌落总数之间的差异减小;贮藏第6天,TVB-N值与K值分别由初始值9.62 mg/100 g和3.22%上升至25.00 mg/100 g和23.00%;不同冷藏时期的金枪鱼中微生物群落结构具有相似性,样品初始菌相中主要优势菌为噬氢菌、不动杆菌、假单胞菌、解糖假苍白杆菌、Boseaeneae、鞘氨醇单胞菌和油短波单胞菌。随着贮藏时间的延长,微生物多样性降低,至货架期终点第6天,红游动菌、约氏不动杆菌、假单胞菌、解糖假苍白杆菌成为主要优势腐败菌。The quality changes of tuna during chilled storage were studied by sensory assessment, colorimetric parameters, texture, total volatile basic nitrogen（TVB-N）, K value and aerobic bacterial count, psychrotrophic bacterial count. Phenotypic analysis in combination with polymerase chain reaction-denaturing gradient gel electrophoresis（PCRDGGE） was used to investigate bacterial diversity of tuna during chilled storage. The results showed that tuna had an obvious sensory deterioration during the chilled storage, as well as L＊value, a＊value and chewiness, hardness. After 4 days of storage, the total bacterial counts rose to 4.66 lg（CFU/g） and the psychrotrophic bacterial counts increased more quickly than total bacterial counts. At the end of storage, TVB-N value and K value rose to 25.00 mg/100 g and 23.00%respectively. The bacterial community structure of tuna, to some extent, had a similarity in the storage period. The initial microbial flora was dominated by Hydrogenophaga sp., Acinetobacter spp., Pseudomonas spp., Pseudochrobactrum saccharolyticum, Boseaeneae, Sphingomonas spp. and Brevundimonas olei. The bacterial diversity of tuna decreased along with storage time, and Rhodoplanes oryzae, Acinetobacter johnsonii, Pseudomonas spp., Pseudochrobactrum saccharolyticum became the predominant bacteria after 6 days of storage.

关 键 词：金枪鱼 细菌菌相 品质变化 PCR-DGGE 传统分离培养 冷藏 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]