Microbial Community Analysis of Mussel (Mytilus edulis) Based on High-throughput Sequencing
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Abstract:
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.
