基于Illumina MiSeq技术比较二种多脂鱼在腌干过程中的菌相变化  

Comparative analysis of microflora during salt-dried processing of two fatty fishes based on Illumina MiSeq technology

作　　者：蔡秋杏[1,2] 吴燕燕 李来好[1] 杨贤庆[1] 赵永强[1] 杨少玲[1] 王悦齐[1,3] CAI Qiuxing;WU Yanyan;LI Laihao;YANG Xianqing;ZHAO Yongqiang;YANG Shaoling;WANG Yueqi(Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,College of Food Engineering,Beibu Gulf University,Qinzhou 535099,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China)

机构地区：[1]中国水产科学研究院南海水产研究所农业农村部水产品加工重点实验室,广东广州510300 [2]北部湾大学食品工程学院广西高校北部湾特色海产品资源开发与高值化利用重点实验室,广西钦州535099 [3]中国海洋大学食品科学与工程学院,山东青岛266000

出　　处：《水产学报》2019年第4期1234-1244,共11页Journal of Fisheries of China

基　　金：国家自然科学基金(31571869);现代农业产业技术体系专项(CARS-47)~~

摘　　要：通过比较研究多脂红肉鱼(蓝圆鲹)和白肉鱼(带鱼)腌干加工中菌相的变化规律,以探讨加工过程对菌相的影响并寻找具有抗氧化作用的优势菌。在腌干加工过程中采用Illumina平台的MiSeq技术比较分析了两种多脂鱼的菌相变化情况。结果显示,两种鱼的菌相主要分布在拟杆菌门、变形菌门;在科水平上,初始原料的蓝圆鲹和带鱼分别含7个和15个科的细菌,带鱼包括了蓝圆鲹的所有菌群,肠杆菌科作为共同的优势菌,在蓝圆鲹和带鱼中分别占47%和26%。从腌制开始,两种鱼的菌群数都大量减少,弧菌和芽孢杆菌科作为共同优势菌,前者平均占蓝圆鲹和带鱼的40.3%和42.2%,后者则平均占16.7%和13.3%。原料中,蓝圆鲹和带鱼都包含了肠杆菌科、假单胞菌、弧菌科和希瓦氏菌科这4种腐败菌,加工阶段,两种鱼的优势腐败菌都为弧菌科。乳酸菌包括链球菌科和乳杆菌科,仅出现在带鱼中。研究表明,在腌干加工中,带鱼的细菌减少程度大于蓝圆鲹,总体上均呈现下降趋势,两种鱼含共同的菌群和优势菌,却表现出明显的差异。腌干后两种鱼的腐败菌大大减少,说明腌干加工有利于降低鱼类腐败的可能性。可选择带鱼作乳酸菌的分离以进行后续的抗氧化研究。By comparing the changes of the microflora during salted-dried processing of the red-fleshed fish(Decapterus maruadsi)and the white-fleshed fish(Trichiurus lepturus),the dominant bacterium with antioxidant activity was also studied.In this paper,MiSeq sequencing technology was utilized in two kinds of fish in different processing phases.The results showed that the microflora of the two fishes was mainly distributed in Bacteroidetes and Proteobacteria.At the family level of the initial material,there were 7 and 15 colonies in D.maruadsi and T.lepturus,respectively.All the species in round scad were totally in T.lepturus and Enterbacteriaceae was as common dominant bacteria,accounted for 47%and 26%in D.maruadsi and T.lepturus respectively.From the start of salting,the number of bacteria in both fishes was greatly reduced.Vibrionaceae and Bacillaceae were the common dominant bacteria,the former accounted for an average of 40.3%and 42.2%of D.maruadsi and T.lepturus,and the latter accounted for an average of 16.7%and 13.3%.Among the raw materials,four spoilage bacteria of Enterobacteriaceae,Pseudomonas,Vibrionaceae,and Shewanellaceae were showed in both fishes.The dominant spoilage bacteria in both fishes during salt-dried processing was Vibrionaceae.Lactic acid bacteria(LAB),including Streptococcaceae and Lactobacillaceae,only appeared in T.lepturus.Therefore,during salt-dried processing,the degree of reduction of bacteria in hairtail was greater than that of round scad,and they all showed a decrease.The two fishes contained common bacteria and dominant bacteria,but showed significant differences.The spoilage bacteria of both fishes have been greatly reduced,suggesting that salt-dried processing is beneficial to reducing the possibility of fish corruption.T.lepturus could be selected for LAB isolation for subsequent antioxidant studies.

关 键 词：多脂鱼类 腌干加工 菌相分析 ILLUMINA MiSeq技术 优势菌 

分 类 号：S984.1[农业科学—捕捞与储运] TS254.4[农业科学—水产科学]