Changes of Fungal Flora during Processing of Shredded Squid and Isolation and Identification of the Predominant Fungus from the Product
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Abstract:
The purpose of this study was to reduce fungal contamination in the processing of shredded squid and improve product quality. A combination of traditional microbial identification techniques, sequence analysis of 5.8S rDNA-internal transcribed spacer (ITS), and phylogenetic tree analysis were used to examine changes in fungal flora as well as to identify the dominant fungal strains in shredded squid during production. The results showed that significant differences in fungal counts were seen at different stages of squid processing. The fungal population reached 2.61 log cfu/g at the end of processing (after drying and packaging), and the flavoring, drying, and packaging stages were the main stages for fungal contamination. Six types of yeast and four types of mold were isolated from shredded squid at the end of processing. After sequencing and comparing with sequences from the National Center for Biotechnology Information (NCBI) database, these fungi were identified as Candida sp., Cryptococcus sp., Dothideomycetes sp., Rhodotorula sp., Trichosporon sp., Phoma sp., Penicillium sp., Aspergillus sp., and Cladosporium sp.. Among them, Penicillium (M-04) and Candida (Y-06) were the predominant fungi found in the processing of shredded squid, and their corresponding counts at the end of the processing were 1.85 log cfu/g and 2.15 log cfu/g, respectively.