食品与发酵工业2024，Vol.50Issue(13)：91-97,7.DOI:10.13995/j.cnki.11-1802/ts.037017
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
摘要
Abstract
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 prop-erties,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 abun-dance of species attained the maximum at the fermentation of 12 d.Pseudomonas and Acinetobacter were the dominant genera at the fermen-tation of 1 d or unfermented.Psychrobacter were the only dominant genus at the fermentation of 3-5 d.Ewingella became the only domi-nant genus at the fermentation of 7 d.Pseudomonas were the dominant genera at the fermentation of 10-15 d.The physicochemical inde-xes,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Key words
Shangcheng Tongxian fish/fermentation/metagenomics/microbial diversity/quality characteristics引用本文复制引用
郑雪珂,陈晖,朱静,陈亚蓝,夏南,徐恒昭,孔婉莹,邢淑婕..商城筒鲜鱼发酵过程中微生物多样性及品质特性分析[J].食品与发酵工业,2024,50(13):91-97,7.基金项目
河南省高等学校重点科研项目(22B550016) （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) （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) （XNKJTD-001）
