为探究不同状态下紫贻贝制品表面附着的微生物菌群组成情况。本实验以新鲜紫贻贝、冻藏紫贻贝、自制紫贻贝干，贮藏自制紫贻贝干和市售紫贻贝干为研究对象，通过对紫贻贝表面附着微生物提取及高通量测序分析，获得不同紫贻贝样品中微生物组成及变化情况。实验结果表明，各样本中有效序列范围为30066~40563条、Operational taxonomic unit（OTU）范围为28~128，其中市售紫贻贝干OTU数最低，而冻藏紫贻贝OTU数相对较高；新鲜紫贻贝和自制紫贻贝干中主要是嗜冷杆菌属和不动杆菌属，冻藏紫贻贝干中主要为嗜冷杆菌属，贮藏紫贻贝干中主要为假单胞菌属和嗜甲基菌属，而市售紫贻贝干中优势菌群为葡萄球菌属和肠球菌属。不同状态下的紫贻贝样品的菌群组成均存在着较大距离，表明紫贻贝状态、加工过程及贮藏销售环境等，均对贻贝产品菌群组成产生较大的影响。研究结果可为保障紫贻贝制品的质量与安全提供参考。

To explore the composition of microbial flora attached to the surface of mussel (Mytilus edulis) under different conditions. The fresh mussel, the frozen mussel, the stored mussel, the homemade mussel, and the commercial mussel were used as objects by microbial extraction and high-throughput sequencing analysis of the surface of mussel (Mytilus edulis). The composition and changes of microorganism in different samples of mussel were obtained. The experimental results showed that the effective sequence range of each sample was from 30066 to 40563, and the operational taxonomic unit (OTU) range was from 28 to 128. The OTU number of commercially available mussels was the lowest, while the OTU number of frozen purple mussels was relatively higher compared with the other samples. Based on the analysis of microorganisms, it was found that the Pseudomonas and Acinetobacter were mainly found in fresh mussels and homemade mussels, and the Psychrobacter was detected in frozen mussels as the dominant microorganisms. In addition, the Pseudomonas and Acinetobacter were confirmed as the major microorganisms in the stored mussels, while the dominant flora in the commercial mussels were found as Staphylococcus and Enterococcu, respectively. The results indicated that there were significant differences in the microbes, microbial structure, abundance and mutual proportion of the mussel samples when they were under different states. It is necessary to design different controlling techniques for different types of mussel products. The composition of the mussels under different conditions had remarkable difference, which indicated that the state of the mussels, the processing process and the storage and sales environment all had a great influence on the composition of the mussels. The results of the study can provide a reference for ensuring the quality and safety of mussel products.

国家自然科学基金项目（31871871）；浙江省自然科学基金项目（LY18C200008）