基于Illumina MiSeq技术分析腌干鱼加工过程中微生物群落多样性

为研究传统和乳酸菌法加工腌干鱼过程微生物的变化规律,为优化腌干鱼工艺提供理论依据,采用MiSeq测序技术,研究腌干鱼在不同加工阶段的细菌多样性,结果表明:腌干鱼加工过程微生物种类丰富,主要分为三大类:拟杆菌门(Bacteroidetes)、厚壁菌门(Firmicutes)和变性菌门(Proteobacteria);蓝圆鲹初始菌相中优势细菌为肠杆菌科(Enterbacteriaceae)、肠球菌科(Enterococcactae)、假单胞菌科(Pseudomonadaceae)和希瓦氏菌科(Shewanellaceae);海鲈初始菌相中优势菌主要是气单胞菌科(Aeromonadaceae)、芽孢杆菌科(Bacillaceae)、葡萄球菌科(Staphylococcaceae)、丛毛单胞菌科(Comamonadaceae)、肠杆菌科(Enterbacteriaceae)、肠球菌科(Enterococcaceae)、摩式摩根菌科(Moraganellaceae)、链球菌科(Streptococcaceae)等。传统腌制加工过程中菌相比较单一,优势菌主要是弧菌科(Vibrionaceae)、葡萄球菌科(Staphylococcaceae)、假单胞菌科(Pseudomonadaceae)和动性球菌科(Planococcaceae);而接种乳酸菌发酵后,加工过程中细菌多样性呈现增加趋势,并且乳酸菌成为优势菌,促进了微杆菌科(Exiguobacteracea),葡萄球菌(Staphylococcaceae)等优势菌的繁殖;此外还检测到气单胞菌(Aeromonadaceae)和乳杆菌(Lactobacillaceae)等传统蓝圆鲹腌制加工过程中没有出现的菌。海鲈在腌制加工过程中细菌多样性明显高于蓝圆鲹,乳酸菌法腌制加工过程中细菌多样性明显增加。

Microbial Community Diversity in Dried-Salted Fish during Processing Revealed by Illumina MiSeq Sequencing

In this study, we investigated the microbial variations during the processing of traditional salted fish and lactic acid-fermented fish, aiming to provide a theoretical basis for the new processing technology. Illumina MiSeq sequencing was applied to analyze the microbial community diversity in dried-salted fish during different processing stages. The results indicated that the processing system contained highly diverse bacteria, which could be mainly divided into three categories: Bacteroidetes, Firmicutes and Proteobacteria. Enterbacteriaceae, Enterococcactae, Pseudomonadacea and Shewanellaceae were dominant microorganisms in brown-striped mackerel scad (Decapterus maruadsi) during the initial stages of processing while Aeromonadaceae, Bacillaceae, Staphylococcaceae, Comamonadaceae, Enterbacteriaceae, Enterococcaceae, Moraganellaceae and Streptococcaceae were dominant microorganisms in sea bass (Lateolabrax japonicus). The microbial community was homogeneous during the traditional curing process, and the dominant microorganisms identified were Vibrionaceae, Staphylococcaceae, Pseudomonadaceae and Planococcaceae. After inoculation of lactic acid bacteria, the microbial diversity during the fermentation process showed an increasing trend, and lactic acid bacteria became dominant and promoted the growth of the dominant bacteria Exiguobacteracea and Staphylococcaceae; Aeromonadaceae and Lactobacillaceae, which did not appear during the traditional processing, were detected. Microbial community diversity in sea bass during the curing process was significantly higher than that in brown-striped mackerel scad. Microbial community diversity was also increased markedly during the processing of lactic acid-fermented fish.