两种养殖模式金背鲤肠道微生物菌群和主体风味差异分析  

Analysis on differences of microbial community structure and main flavor substances of Cyprinus carpio var.Jinbei cultured in paddy fields and ponds

作　　者：于美娟[1,2] 杨慧 余长生[2,3] 蔡教明 补子龙 曾宪文 YU Meijuan;YANG Hui;YU Changsheng;CAI Jiaoming;BU Zilong;ZENG Xianwen(Agricultural Products Processing Institue,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Technology System of Aquatic Industry in Hunan Province,Changsha 410128,China;Huaihua Animal Husbandry and Fishery Affairs Center,Huaihua 418000,China)

机构地区：[1]湖南省农业科学院农产品加工研究所,湖南长沙410125 [2]湖南省水产产业技术体系,湖南长沙410125 [3]湖南省怀化市畜牧水产事务中心,湖南怀化418000

出　　处：《南方水产科学》2023年第3期151-163,共13页South China Fisheries Science

基　　金：湖南省现代农业水产产业技术体系岗位专家专项资金(湘农发〔2019〕105号);湖南省自然科学基金(2020JJ4392)。

摘　　要：探讨不同养殖模式下金背鲤(Cyprinus carpio var.Jinbei)肠道菌群和鱼肉风味品质差异,对金背鲤的繁殖优化具有重要意义。采用高通量测序技术对稻田放养和池塘养殖模式下金背鲤的肠道微生物进行测序,利用液相色谱和顶空固相微萃取-气相色谱-离子迁移谱联用(HS-SPME-GC-IMS)技术测定其滋味物质、挥发性风味化合物,结合感觉阈值计算滋味活性值和相对气味活度值。结果显示:两种养殖模式的金背鲤肠道细菌群落结构差异显著,稻田放养(FGF)组以弧菌(Vibrio)、拟杆菌(Bacteroides)、交替单胞菌(Alteromonadales)、希瓦氏菌(Shewanella)、嗜冷假单胞菌(Pseudomonas psychrophile)和Brevinema属为主,池塘养殖(FGP)组以莫拉克斯氏菌(Moraxella)和克雷伯菌属(Klebsiella)为主;FGF组中鲜味肌苷酸含量及其滋味活性值(1.676 g·kg^(−1),6.705)远高于FGP组(0.246 g·kg^(−1),0.985),FGF组鲜味氨基酸和甜味氨基酸含量(0.143和2.052 g·kg^(−1))高于FGP组(0.109和2.001 g·kg^(−1)),而其苦味氨基酸(3.193 g·kg^(−1))却低于FGP组(3.836 g·kg^(−1));金背鲤的挥发性化合物组分复杂,其关键气味化合物(ROAV≥1)和对整体风味有修饰作用的化合物(0.1≤ROAV<1)的种类存在差异。菌属与风味物质的相关性分析显示弧菌属、拟杆菌属、克雷伯菌属和摩根菌属(Morganella)与风味物质呈显著相关(0.01≤P<0.05&0.001≤P<0.01&P<0.001)。研究表明,养殖模式影响了金背鲤的肠道微生物,并间接影响了其风味品质。It is important to study the differences of intestinal flora and fish flavor quality of Cyprinus carpio var.Jinbei under different culture modes for its breeding optimization.We applied illumina high-throughput sequencing technology to analyze intestinal microflora of C.carpio var.Jinbei cultured in paddy fields(FGF)and ponds(FGP),respectively.Besides,we used liquid chromatography(LC)to determine the flavor substances,and used headspace solid phase microextraction combining with gas chromatography-ion mobility spectrometry(HS-SPME-GC-IMS)to determine the volatile flavor substances.Then we calculated the taste activity value and relative odor activity by combining the sensory threshold.Significant difference analysis shows that Vibrio,Bacteroides,Alteromonadales,Shewanella,Pseudomonas psychrophila and Brevinema were the main bacteria in FGF group,while Moraxella and Klebsiella were the main bacteria in FGP group.The contents of IMP and flavor activity in FGF group(1.676 g·kg^(−1) and 6.705)were significantly higher than those in FGP group(0.246 g·kg^(−1) and 0.985).The contents of umami amino acids and sweet amino acids in FGF group(0.143 and 2.052 g·kg^(−1))were higher than those in FGP group(0.109 and 2.001 g·kg^(−1)).However,the contents of bitter amino acids in FGF group(3.193 g·kg^(−1))were lower than those in FGP group(3.836 g·kg^(−1)).Moreover,the components of volatile compounds were complex,and the types of key odor compounds(ROAV≥1)and compounds that could modify the overall flavor(0.1≤ROAV<1)were different.The correlation analysis between bacteria genera and flavor substances shows that Vibrio,Bacteroides,Klebsiella and Morganella were significantly correlated with flavor substances(0.01≤P<0.05&0.001≤P<0.01&P<0.001).The results indicate that cultivation mode affects the intestinal microbes of fish,and affects the flavor quality of fish indirectly.

关 键 词：金背鲤 稻田放养 池塘养殖 肠道菌群 主体风味物质 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]