短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析  

Optimization of Short-Term Fermentation Process for Golden Pompano Fillets and Analysis of Fungal Community Changes

作　　者：赵博言 邵方会 周宇诺 张鑫 田永奇 张龙腾 何燕富 李川 ZHAO Boyan;SHAO Fanghui;ZHOU Yunuo;ZHANG Xin;TIAN Yongqi;ZHANG Longteng;HE Yanfu;LI Chuan(Hainan Provincial Academician Team Innovation Center,School of Food Science and Engineering,Hainan University,Haikou 570100,Hainan,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou 350000,Fujian,China)

机构地区：[1]海南大学食品科学与工程学院海南省院士团队创新中心,海南海口570100 [2]福州大学生物科学与工程学院,福建福州350000

出　　处：《食品研究与开发》2024年第21期97-107,共11页Food Research and Development

基　　金：国家自然科学基金项目(32360595);海南省国际科技合作研发项目(GHYF2024011);海南省研究生创新科研课题(Qhys2023-308)。

摘　　要：以金鲳鱼为原料,接种混合乳杆菌进行短时发酵,以总酸含量、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量和感官评分为评价指标,通过单因素和响应面优化短时发酵金鲳鱼片的加工工艺,并结合高通量测序揭示在短时发酵过程中的真菌群落的变化规律。结果表明,短时发酵金鲳鱼片的最佳发酵工艺为NaCl含量6%、腌制时间1 h、烘制温度55℃、烘制时间58 min、菌种添加量8%、发酵温度35℃、发酵时间25 h。门水平上主要是担子菌门(Basidiomycota)和子囊菌门(Ascomycota),它们在发酵不同阶段占据主导地位,体现真菌群落的演替性。属水平上毛孢子菌属(Trichosporon)相对丰度迅速增加,成为发酵中后期的优势真菌属。真菌多样性分析ITS序列结果表明,随着发酵时间的延长,真菌群落多样性和丰富度均下降,说明发酵环境抑制部分真菌的生长繁殖,发酵过程改变真菌的群落多样性与结构,发酵鱼品质的形成与微生物的活动密不可分。Golden pompano,as raw material,was inoculated with mixed lactobacilli for short-term fermentation.The evaluation criteria included total acid content,total volatile base nitrogen(TVB-N)content,and sensory score.Additionally,the short-term fermentation process for golden pompano fillets was optimized via single factor and response surface.High-throughput sequencing was also used to analyze changes in the fungal community during fermentation.The result showed that the optimal fermentation process for short-term golden pompano fillets involved a NaCl content of 6%,curing time of 1 hour,baking temperature of 55℃,baking time of 58 minutes,strain addition of 8%,fermentation temperature of 35℃,and fermentation time of 25 hours.For the phylum level,Basidiomycota and Ascomycota were predominant at different stages of fermentation,indicating the succession of the fungal community.For the generic level,Trichosporon showed a rapid increase in relative abundance,becoming the dominant fungal genus in the middle and later stages of fermentation.Analysis of ITS sequences revealed that the diversity and richness of the fungal community decreased as fermentation time increased,suggesting that the fermentation environment limited the growth and reproduction of certain fungi.This process altered the diversity and structure of the fungal community,and the quality of the fermented fish was closely linked to microbial activity.

关 键 词：金鲳鱼 短时发酵 品质 真菌群落 丰度变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]