甲鱼预制菜加工及贮藏过程中的微生物多样性分析  

Analysis of Microbial Diversity of Pre-Prepared Soft-Shelled Turtle during Processing and Storage

作　　者：毛青秀 彭玲 王建辉[3] 张祺玲 周毅吉 陈渠玲 李文革 徐远芳 MAO Qingxiu;PENG Ling;WANG Jianhui;ZHANG Qiling;ZHOU Yiji;CHEN Quling;LI Wenge;XU Yuanfang(Hunan Province Grain and Oil Product Quality Monitoring Center,Changsha,Hunan 410008;Hunan Institute of Nuclear Agricultural Science and Space Breeding,Changsha,Hunan 410125;School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114)

机构地区：[1]湖南省粮油产品质量监测中心,湖南长沙410008 [2]湖南省核农学与航天育种研究所,湖南长沙410125 [3]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《核农学报》2024年第9期1734-1742,共9页Journal of Nuclear Agricultural Sciences

基　　金：湖南省重点领域研发计划项目(2021NK2015);湖南省农业科技创新资金项目(2022CX97)。

摘　　要：为探究甲鱼预制菜加工及贮藏过程中的微生物污染情况,采用传统培养方法结合高通量测序技术(HTS)对不同加工及贮藏过程甲鱼样品中菌落总数、微生物群落结构变化以及优势腐败菌进行分析。结果表明,甲鱼分割切块后的菌落总数达5.40 lg(CFU·g^(-1)),焯水、分装并加入热汤料封罐后均显著降低(P<0.05),高压灭菌后降至10 CFU·g^(-1)以下,常温贮藏期间胀罐样品菌落总数达到5.37 lg(CFU·g^(-1))。高通量测序结果显示,在细菌门水平上,变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)和拟杆菌门(Bacteroidota)是样品中的主要菌门,嗜冷杆菌属(Psychrobacter)、芽孢杆菌属(Bacillus)和代尔夫特菌属(Delftia)为主要菌属。微生物多样性分析结果表明,不同加工及贮藏过程甲鱼样品微生物多样性及相对丰度存在较大差异,不同样品微生物群落的主坐标分析(PCoA)和聚类分析也得出相同的结论。物种注释结果表明,引起高压灭菌后的罐装甲鱼预制菜常温贮藏期间胀罐甚至炸罐的优势腐败菌菌属为芽孢杆菌属(81.50%)、厌氧杆菌属(Anaerosalibacter)(17.76%)以及占比较小的代尔夫特菌属(0.66%)。该研究为今后甲鱼预制菜加工及贮藏过程中靶向抑制特定优势腐败菌、延长产品货架期提供了参考依据。In order to explore the microbial contamination during the processing and storage of pre-prepared soft-shelled turtle,the traditional culture method combined with high throughput sequencing(HTS)technology were used to analyze the aerobic plate count,changes in microbial community structure and dominant spoilage bacteria.The results showed that the aerobic plate count of soft-shelled turtle reached 5.40 lg(CFU·g^(-1))after dividing,but decreased significantly(P<0.05)after blanching,packaging,adding hot soup and canning.Then,the value decreased to less than 10 CFU·g^(-1)after autoclave sterilization,and it reached 5.37 lg(CFU·g^(-1))of can bulging during storage at room temperature.The results of high-throughput sequencing showed that at the level of bacteria phylum,the Proteobacteria,Firmicutes and Bacteroidota were the main bacteria,and the Psychrobacter,Bacillus and Delftia were the main bacteria genera.The results of microbial diversity analysis showed that there were significant differences in the microbial diversity and relative abundance of soft-shelled turtle samples during different processing and storage period.The principal coordinates analysis(PCoA)and cluster analysis of microbial communities of different samples also reached the same conclusion.The species annotation results showed that Bacillus(81.50%),Anaerosalibacter(17.76%)and Delftia(0.66%)were the predominant putrefaction bacteria that caused the spoilage of autoclaved canned pre-prepared soft-shelled turtle and became swollen or even burst during storage at room temperature.This study provided a theoretical reference for the inhibition of specific dominant spoilage bacteria and the extension of product shelf life during the processing and storage of pre-prepared soft-shelled turtle in the future.

关 键 词：甲鱼预制菜 加工 贮藏 高通量测序技术 微生物多样性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS217.1[轻工技术与工程—食品科学与工程]