吴琼静,赵金丽,水珊珊,苏来金,张宾.基于高通量法分析鲐鱼冻藏期间的微生物群落变化[J].包装工程,2020,41(17):7-14.
WU Qiong-jing,ZHAO Jin-li,SHUI Shan-shan,SU Lai-jin,ZHANG Bin.Analysis of Microbial Community in Mackerel (Scomber Japonicus) Based on High-throughput Sequencing[J].Packaging Engineering,2020,41(17):7-14. |
| 基于高通量法分析鲐鱼冻藏期间的微生物群落变化 |
| Analysis of Microbial Community in Mackerel (Scomber Japonicus) Based on High-throughput Sequencing |
| 投稿时间：2020-06-16 修订日期：2020-09-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.17.002 |
| 中文关键词: 鲐鱼 冻藏 微生物群落 高通量测序 |
| 英文关键词: mackerel cryopreservation microorganism high-throughput sequencing |
| 基金项目:国家自然科学基金（31871871）；浙江省自然科学基金（LY18C200008）；温州市重大科技创新攻关项目（ZS2019001，ZD202003） |
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| 中文摘要: |
| 目的 分析不同冻藏时期鲐鱼表面微生物群落的变化，为鲐鱼冻藏期间微生物安全控制提供相关依据。方法 将新鲜鲐鱼冻藏于-18 ℃冰箱中，分别在冻藏前、冻藏40 d与冻藏100 d时取样，采用高通量测序技术提取分析其表面微生物。结果 冻藏鲐鱼样品操作分类单元（Operational taxonomic units，OTU）数量范围为115~266，优化有效序列为38 899~45 012条；其中，样品在冻藏前的OTU数量最高，冻藏100 d时的OTU数量最低，此时样品的Ace，Chao，Shannon等3个指数均值偏低，但Simpson指数较高，可见其菌群种类和丰度较低；同时，嗜冷杆菌（Psychrobacter）和鞘氨醇单胞菌（Sphingomnnas）为样品冻藏前的优势菌群，而在冻藏40 d时不动杆菌（Acinetobacter）也成为样品的主要微生物；当样品在冻藏100 d时，其优势菌群为乳球菌（Lactococcus）和芽孢杆菌（Bacillus）等。结论 鲐鱼样品在不同冻藏时期的菌群组成存在较大差异，表明冻藏时间对菌群组成有明显影响。 |
| 英文摘要: |
| The study aims to analyze the changes of microbial community on the surface of mackerel (scomber japonicus) during different frozen storage, to provide relevant basis for microbial safety control during frozen storage of mackerels. The fresh mackerels were stored in the refrigerator at -18 °C, and samples were taken on the 0th day, 40th day, and 100th day, and then the surface microorganisms were extracted and analyzed by high-throughput sequencing technology. The number of operational taxonomic units (OTU) for frozen mackerels ranged from 115 to 266, with an optimized effective sequence of 38 899 to 45 012. Among them, the OTU number of frozen mackerels on day 0 was the highest, while the OTU number on day 100 was the lowest. At the end of freezing, the average values of the three indicators of Ace, Chao, and Shannon of the sample were low, but the Simpson index was high, showing low species and abundance of the flora. Meanwhile, psychrobacter and sphingomnnas were the dominant flora at the 0th day of the samples, and acinetobacter also became the main microorganisms at the 40th day of the samples. When the samples were frozen for 100 days, the dominant flora was lactococcus and bacillus. The composition of the microbiota of mackerels at different periods of frozen storage is quite different, indicating that the frozen storage time has a significant impact on the composition of the microbiota. |
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