商城筒鲜鱼发酵过程中微生物多样性及品质特性分析  

Microbial diversity and quality characteristics analysis of Shangcheng Tongxian fish during fermentation

作　　者：郑雪珂 陈晖 朱静 陈亚蓝 夏南 徐恒昭 孔婉莹 邢淑婕 ZHENG Xueke;CHEN Hui;ZHU Jing;CHEN Yalan;XIA Nan;XU Hengzhao;KONG Wanying;XING Shujie(Food College,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]河南省大别山特色食物资源综合利用工程技术研究中心,河南信阳464000

出　　处：《食品与发酵工业》2024年第13期91-97,共7页Food and Fermentation Industries

基　　金：河南省高等学校重点科研项目(22B550016);信阳农林学院南湾鱼制品开发与应用科技创新团队项目(XNKJTD-002);信阳农林学院河南大别山功能食品原料及功能因子开发与利用科技创新团队项目(XNKJTD-001)。

摘　　要：以高通量宏基因组测序技术为切入点,探究商城筒鲜鱼发酵过程中的微生物群落组成及优势菌群的变化,并对其理化性质、质构特性及微观结构进行测定。结果表明,筒鲜鱼在发酵过程中微生物群落结构变化明显,发酵12 d的物种丰度最高,发酵10 d的物种生物多样性最高。在发酵过程中,未发酵及发酵1 d的优势菌属为假单胞菌属和不动杆菌属;发酵3~5 d,嗜冷杆菌属是唯一优势菌属;发酵7 d,尤因氏菌属成为唯一优势菌属;发酵10~15 d,假单胞菌属为优势菌属。发酵后筒鲜鱼的理化指标、质构特性及微观结构都发生显著变化,鱼肉的水分、粗脂肪、粗蛋白、pH值显著下降(P<0.05),灰分、挥发性盐基氮含量显著上升(P<0.05)。硬度、弹性、咀嚼性、内聚性先下降后持续上升,而黏附性则是一直保持上升趋势。发酵后筒鲜鱼鱼肉表面呈现出明显的干枯、失水现象,并呈现出褶皱和卷曲的特点,肌肉纤维之间的距离也随之增大。相关性分析发现,菌群的种类和丰度对筒鲜鱼发酵过程中的理化指标影响较大。The microbial community composition and dominant microorganisms succession of Tongxian fish(a traditional fermented fish product)in Shangcheng during fermentation were explored using metagenomic sequencing technology,and the physicochemical properties,texture properties and microstructure were evaluated.The results showed the microbial community structure of Tongxian fish changed significantly during the fermentation process.The sample had the highest biodiversity at the fermentation of 10 d and the abundance of species attained the maximum at the fermentation of 12 d.Pseudomonas and Acinetobacter were the dominant genera at the fermentation of 1 d or unfermented.Psychrobacter were the only dominant genus at the fermentation of 3-5 d.Ewingella became the only dominant genus at the fermentation of 7 d.Pseudomonas were the dominant genera at the fermentation of 10-15 d.The physicochemical indexes,texture characteristics and microstructure of Tongxian fish were significantly changed after fermentation.Water content,crude fat,crude protein,and pH value of fish decreased significantly(P<0.05),while the ash content and TVB-N content significantly increased(P<0.05).Besides,the hardness,elasticity,chewiness,and cohesion of samples were decreased at the beginning and then increased constantly,while the indexes of dhesion continued to increase.The surface of fish showed dryness and water loss with wrinkles and curls obviously,and the distance between muscle fibers also increased.The results of correlation analysis showed the species and abundance of bacteria had a great influence on the physicochemical indexes of Tongxian fish during fermentation.

关 键 词：商城筒鲜鱼 发酵 宏基因组测序 微生物多样性 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]