盐水处理下大口黑鲈鱼片在冷藏期间的微生物变化

Microbial Changes of Largemouth Bass Fillets Induced by the Treatment with Salt Solution during Cold Storage

摘要:

该实验通过平板计数法结合16S rRNA基因测序，研究了质量分数3%的盐水处理结合真空包装的大口黑鲈（Micropterus salmoides）鱼片在冷藏过程中的微生物变化。结果表明，相较于超纯水浸泡（CK），3%盐水浸泡（SW）有效延缓了鱼片在贮藏期间的菌落总数（Total Viable Count，TVC）、肠杆菌科、乳酸菌（Lactic Acid Bacteria，LAB）、假单胞菌（Pseudomonas）和硫化氢产生菌（Hydrogen Sulfide-Producing Bacteria，HSPB）的增加。大口黑鲈鱼片在冷藏期间的优势门为变形菌门（Proteobacteria）、拟杆菌门（Bacteroides）、厚壁菌门（Firmicutes）和放线菌门（Actinobacteria）。贮藏初期的优势属主要为不动杆菌属（Acinetobacter）、鞘脂单胞菌属（Phingomonas）、伊丽莎白菌属（Elizabethkingia）和金黄杆菌属（Chryseobacterium），而贮藏末期为不动杆菌属。盐水处理降低了贮藏初期中不动杆菌属、伊丽莎白菌属、栖水菌属（Enhydrobacter）、巨型球菌属（Macrococcus）和沃氏黄杆菌属（Wautersiella）等优势菌群的相对丰度。采用盐水处理可以有效延缓大口黑鲈鱼片在贮藏初期的微生物生长，为大口黑鲈的保鲜应用提供参考。

Abstract:

In this study, the microbial changes during the cold storage of largemouth bass (Micropterus salmoides) fillets treated with 3% salt solution and packed in vacuum packaging were studied by the plate count method combined with 16S rRNA gene sequencing. The results showed that compared with ultra-pure water immersion (CK), 3% salt solution immersion (SW) effectively delayed the increases of total viable count (TVC), Enterobacteriaceae, lactic acid bacteria (LAB), Pseudomonas, and hydrogen sulfide-producing bacteria (HSPB) in the largemouth bass fillets during storage. The dominant phyla of largemouth bass fillets during cold storage were Proteobacteria, Bacteroides, Firmicutes and Actinobacteria. The dominant genera were mainly Acinetobacter, Sphingomonas, Elizabethkingia, and Chryseobacterium in the early storage period, and Acinetobacter in final stage of storage. The salt solution treatment reduced the relative abundance of dominant microbiota such as Acinetobacter, Elizabethkingia, Enhydrobacter, Macrococcus, and Wautersiellain the early storage period. The salt solution treatment can effectively delay the microbial growth of largemouth bass fillets in the early storage period, which provides a reference for the application of preserving largemouth bass.