食品科学2017，Vol.38Issue(12)：1-8,8.DOI:10.7506/spkx1002-6630-201712001
基于Illumina MiSeq技术分析腌干鱼加工过程中微生物群落多样性
Microbial Community Diversity in Dried-Salted Fish during Processing Revealed by Illumina MiSeq Sequencing
摘要
Abstract
In this study,we investigated the microbial variations during the processing of traditional salted fish and lactic acid-fermented fish,aiming to provide a theoretical basis for the new processing technology.Illumina MiSeq sequencing was applied to analyze the microbial community diversity in dried-salted fish during different processing stages.The results indicated that the processing system contained highly diverse bacteria,which could be mainly divided into three categories:Bacteroidetes,Firmicutes and Proteobacteria.Enterbacteriaceae,Enterococcactae,Pseudomonadacea and Shewanellaceae were dominant microorganisms in brown-striped mackerel scad (Decapterus maruadsi) during the initial stages ofprocessing while Aeromonadaceae,Bacillaceae,Staphylococcaceae,Comamonadaceae,Enterbacteriaceae,Enterococcaceae,Moraganellaceae and Streptococcaceae were dominant microorganisms in sea bass (Lateolabraxjaponicus).The microbial community was homogeneous during the traditional curing process,and the dominant microorganisms identified were Vibrionaceae,Staphylococcaceae,Pseudomonadaceae and Planococcaceae.After inoculation of lactic acid bacteria,the microbial diversity during the fermentation process showed an increasing trend,and lactic acid bacteria became dominant and promoted the growth of the dominant bacteria Exiguobacteracea and Staphylococcaceae;Aeromonadaceae and Lactobacillaceae,which did not appear during the traditional processing,were detected.Microbial community diversity in sea bass during the curing process was significantly higher than that in brown-striped mackerel scad.Microbial community diversity was also increased markedly during the processing of lactic acid-fermented fish.关键词
腌干鱼/Illumina MiSeq测序/微生物多样性/优势菌Key words
dried-salted fish/Illumina MiSeq sequencing/microbial community diversity/dominant bacteria分类
轻工纺织引用本文复制引用
吴燕燕,钱茜茜,李来好,陈胜军,邓建朝,李春生..基于Illumina MiSeq技术分析腌干鱼加工过程中微生物群落多样性[J].食品科学,2017,38(12):1-8,8.基金项目
国家自然科学基金面上项目(31371800 （）
31571869) （）
广东省海洋渔业科技推广专项(A201301C01) （A201301C01）
广东省海洋渔业科技与产业发展专项(A201501C02) （A201501C02）
