Bacterial composition associated with different traditions of salted and dried fish across countries  

作　　者：Simon Bahrndorff Simon Menanteau-Ledouble Simone Stidsborg Niels O.G.Jørgensen Md Sazedul Hoque Jeppe Lund Nielsen 

机构地区：[1]Section of Bioscience and Engineering,Department of Chemistry and Bioscience,Aalborg University,Fredrik Bajers Vej 7H,DK-9220,Aalborg East,Denmark [2]Section for Microbial Ecology and Biotechnology,Department of Plant and Environmental Sciences,University of Copenhagen,Thorvaldsensvej 40,DK-1871,Frederiksberg,Denmark [3]Department of Fisheries Technology,Patuakhali Science and Technology University,Dumki,Patuakhali,8602,Bangladesh

出　　处：《Food Bioscience》2022年第6期320-326,共7页食品生物科学（英文）

基　　金：We thank the Aalborg Zoo Conservation Foundation(AZCF)of Denmark for supporting this work;the Bangladesh Academy of Sciences-United States Department of Agriculture Endowment Program(4th phase BAS-USDA PSTU FI-17)for support for sample collection and other research process in Bangladesh.

摘　　要：Drying of fish to improve storage capabilities, often under hyperosmotic conditions, is a widespread and longstanding practice in many cultures throughout the world. Several drying practices are applied, and they often reflect a cultural influence. The purpose of drying is to preserve fish by lowering the availability of water to microorganisms. However, because drying of fish is globally widespread and drying procedures are very diverse, microbial communities occurring in the dried fish products might differ. In this study, 63 dried fish products, prepared from 8 different fish species, were collected from several parts of the world (Greenland, Iceland, Denmark, Norway, the Faroe Islands, Japan, and Bangladesh) and the microbiotas from these products were analysed and compared following amplification and sequencing of the V4-region of the 16S rRNA. Overall, the dominant bacterial taxa associated with the fish were the genera Photobacterium , Psychrobacteria , Vibrio , and Pseudomonas , but large differences occurred across samples with a strong influence of the country of origin (in particular samples from Bangladesh) and salinity of the fish products. Moreover, industrially processed filets were readily distinguishable from traditionally processed ones. In contrast, the fish species from which the filets were prepared appeared to have less effect. These results suggest that drying practices can have a strong effect on the microbiota of the resulting products. For several of the fish species tested, this constitutes the first report regarding the composition of the microbiota associated with the resulting fish products.

关 键 词：MICROBIOME Cod PRESERVATION FERMENTATION DRIED Salted 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]