基于宏基因组学分析不同贮藏温度下生食章鱼制品的菌相变化
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浙江省科技计划项目(2017C32035);食品科学与工程浙江省重中之重一级学科资助(2017SIAR223)


Microflora Changes of Instant Octopus Products at Different Storage Temperatures Based on Metagenomics
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    摘要:

    本文旨在研究生食章鱼制品贮藏过程中微生物菌相变化,为其贮藏保鲜提供参考。采用宏基因组学法研究生食章鱼制品在25,15,5 ℃和-5 ℃贮藏过程中的菌相变化,研究结果表明:(1)随着贮藏温度的升高和贮藏时间的延长,菌相越发趋于单一,制品中的优势菌由革兰氏阴性菌逐渐转变为革兰氏阳性菌;(2)25 ℃组优势菌为魏斯氏菌属,15 ℃和5 ℃组优势菌均为葡萄球菌属,-5 ℃样品优势菌仍为肠杆菌属;(3)低温贮藏有利于维持生食章鱼制品初始菌相,-5 ℃即可有效抑制腐败菌生长,延缓产品腐败变质,延长货架期。

    Abstract:

    The present study aims to reveal microflora changes of instant octopus products at different storage temperatures, so as to provide reference for the preservation. The changes of bacterial composition and amount at different storage temperatures (25 ℃,15 ℃,5 ℃,-5 ℃) were analyzed qualitatively and quantitatively by metagenomics. The results showed that the bacterial flora became more and more uniform during the storage. The bacteria exhibited a greater diversity on initial storage than other microorganisms. The predominant bacterial flora was composed of Enterobacter, Pseudomonas and Leuconostoc. Besides, a certain proportion of Weissella, Flavobacterium and Staphylococcus were also detected. During the storage at 25, 15 and 5 ℃, a trend of increasing gram-positive bacteria was apparent, especially Staphylococcus and Weissella. Eventually, the predominant bacteria at 25 ℃, 15 ℃ and 5 ℃ were Weissella, Staphylococcus and Staphylococcus, respectively. However, no significant changes of the bacterial flora were observed during the storage at -5 ℃ except a slight decrease of Pseudomonas, and the predominant bacteria was Enterobacte. In conclusion, storing at -5 ℃ was conductive to maintaining initial microflora of instant octopus products and inhibiting the reproduction of spoilage bacteria.

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薛 静;戴志远;李 科;马继民;王洪川.基于宏基因组学分析不同贮藏温度下生食章鱼制品的菌相变化[J].中国食品学报,2020,20(6):226-233

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  • 在线发布日期: 2020-07-07
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