为探究臭氧水处理对调理水产品微生物群落结构的影响，该研究采用高通量测序技术，研究臭氧水处理方式（冲淋和浸泡）以及贮藏温度（4 ℃和10 ℃）对草鱼片细菌群落组成和多样性的影响。结果表明，臭氧水冲淋组草鱼片常温贮藏1 d后的感官得分、TVB-N值显著高于臭氧水浸泡组和对照组草鱼片；与对照组相比，臭氧水冲淋、浸泡处理草鱼片的Shannon、ACE、Chao1指数值均下降，Simpson指数值上升，链球菌科、气单胞菌科微生物相对丰度显著下降。在4 ℃、10 ℃贮藏条件下与对照组相比，臭氧水处理草鱼片的Shannon指数值下降，Simpson指数值上升。与对照组菌群结构相比，臭氧水处理草鱼片在4 ℃贮藏后其不动杆菌属、沙雷氏菌属等显著减少，布丘氏菌属、乳球菌属等显著增加，而在10 ℃下不动杆菌属显著减少，沙雷氏菌属、假单胞菌属等显著增加（p<0.05）。综上所述，臭氧水处理显著改变草鱼片群落结构，降低草鱼片菌群的多样性，且处理后贮藏温度对草鱼片菌群结构有显著性影响。

To determine the effect of ozonated water treatment on the microbial community structure of prepared aquatic products, high-throughput sequencing technology was used to investigate the effects of different ozonated water treatment methods (rinsing and soaking) and storage temperatures (4 and 10 ℃) on the bacterial community composition and diversity of grass carp fillets. The sensory score and total volatile basic nitrogen content in the ozonated water rinsing group 1 day after storage at room temperature were significantly higher than the ozonated water soaking and control groups. Compared with the control group, the ozonated water rinsing and soaking groups had decreased Shannon, ACE, and Chao1 indices, increased Simpson index, and significantly decreased Streptococcaceae and Aeromonadaceae relative abundance. The Shannon index of the ozonated water-treated grass carp fillets decreased when stored at 4 or 10 ℃ and the Simpson index increased compared with the control group. After storage at 4 ℃, Acinetobacter and Serratia abundances were significantly decreased, whereas Buttieuella and Lactococcus abundances were significantly increased in the ozonated water-treated grass carp fillets compared with the control group. At 10 ℃, Acinetobacter was significantly decreased, but Serratia and Pseudomonas abundances were significantly increased in the ozonated water-treated grass carp fillets (p<0.05). In conclusion, ozonated water treatment significantly altered the bacterial community structure and decreased the bacterial diversity of grass carp fillets. Post-treatment storage temperature also exerted a substantial effect on bacterial community structure.

中央高校基本科研业务费用专项项目（2662020SCPY006）；现代农业产业技术体系专项项目（CARS-45-28）