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