冷藏小龙虾优势腐败菌的筛选鉴定及细菌群落结构和多样性分析

以4℃贮藏小龙虾货架期终点筛选武汉孝感小龙虾中优势腐败菌，同时结合高通量测序方法，进一步确定小龙虾中优势腐败菌，并对小龙虾贮藏过程中菌相变化、微生物结构及其多样性进行分析。结果表明：传统培养法从腐败小龙虾中共筛选出10 株腐败菌，包括波罗的海希瓦氏菌（Shewanella baltica）、维氏气单胞菌（Aeromonas veronii）、普通变形杆菌（Proteus vulgaris）等；在属水平上，高通量测序法最终确定气单胞菌属（Aeromonas sp.）及希瓦氏菌属（Shewanella sp.）是小龙虾腐败末期相对丰度最大的2 种优势腐败菌；同时，高通量测序结果表明，随着贮藏时间的延长，小龙虾微生物群落丰富度、多样性及均匀度不断下降，这与腐败末期优势腐败菌的大量增长及生长繁殖过程中抑制其他种类微生物有关。

Screening and Identification of Dominant Spoilage Organisms and Analysis of Bacterial Community Structure and Diversity in Refrigerated Crayfish

At the end of the shelf life of crayfish stored at 4 ℃, the dominant spoilage organisms in crayfish from Xiaogan, Wuhan were isolated and identified by high-throughput sequencing, and the changes in the bacterial community structure and diversity in crayfish during storage were analyzed. The results showed that 10 spoilage bacterial strains were obtained by the traditional culture-dependent method, including Shewanella baltica, Aeromonas veronii and Proteus vulgaris, etc. Aeromonas sp. and Shewanella sp. were confirmed as the dominant spoilage organisms, with the largest relative abundance at the end of crayfish spoilage. At the same time, the results of high-throughput sequencing showed that the abundance, diversity and evenness of the microbial community decreased with storage time, which was related to the rapid growth of the dominant spoilage organisms and the inhibition of other kinds of microorganisms at the end of the spoilage stage.