首页|贵州黔东南侗族不同酸化程度腌鱼的微生物多样性分析

贵州黔东南侗族不同酸化程度腌鱼的微生物多样性分析

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文章探讨贵州黔东南侗族不同酸化程度腌鱼的微生物多样性及群落结构差异,为研究贵州黔东南侗族传统腌鱼过度酸化问题奠定基础.通过高通量测序分析正常腌鱼与过度酸化腌鱼的微生物多样性及群落结构差异,并通过感官对正常腌鱼和过度酸化腌鱼的品质进行评价.结果表明:所有腌鱼样品中,细菌优势菌门为厚壁菌门(Firmicutes),真菌优势菌门为子囊菌门(Ascomycota),优势细菌为乳酸菌(Lactic acid bacteria,LAB),优势真菌为酵母菌(Yeast).经α多样性分析,过度酸化腌鱼细菌群落多样性高于正常腌鱼.经群落结构差异分析,S组(过度酸化腌鱼)与W组(正常腌鱼)细菌群落结构差异明显,S组细菌菌群一致性更高,S组中乳植物杆菌属(Lactiplantibacillus)显著高于W组,W组中四联球菌属(Tetragenococcus)显著高于S组.S组中真菌威克汉姆酵母(Wickerhamomyces)显著高于W组,W组的炭疽菌属(Colletotrichum)显著高于S组.通过感官评价,S组腌鱼因过度酸化,煎炸后不能成型,口感差,品质低于W组.结论:过度酸化的腌鱼品质下降,细菌群落多样性增高,四联球菌(Tetragenococcus)显著降低,乳植物杆菌(Lactiplantibacillus)显著升高.
Analysis of Microbial Diversity of Pickled Fish with Different Acidification Degrees from Qiandongnan Dong Minority of Guizhou Province
The microbial diversity and community structure differences of pickled fish with different acidification degrees from Qiandongnan Dong minority of Guizhou province were explored,which laid a foundation for studying the problem of excessive acidification of traditional pickled fish from Qiandongnan Dong minority of Guizhou province.The microbial diversity and community structure diffences of normal pickled fish and excessive acidification pickled fish were analyzed by high-throughput sequencing and the quality of pickled fish and excessive acidification pickled fish was evaluated by sensory evaluation.The results showed that the dominant phylum of bacteria in all pickled fish samples was Firmicutes,the dominant phylum of fungi was Ascomycota,the dominant bacteria were lactic acid bacteria(LAB),and the dominant fungi were yeast.The α diversity analysis showed that the bacterial community diversity of excessive acidification pickled fish was higher than that of normal pickled fish.By analyzing the differences in community structure,the bacterial community structure of S group(excessive acidification pickled fish)and W group(normal pickled fish)was significantly different,the bacterial flora of S group was more consistent.Lactiplantibacillus in S group was significantly higher than that in W group,Tetragenococcus in W group was significantly higher than that in S group,Wickerhamomyces in group S was significantly higher than that in group W,and Colletotrichum in group W was significantly higher than that in group S.Through sensory evaluation,the pickled fish in group S could not form a complete shape after frying due to excessive acidification,and the taste was poor,and the quality was lower than that in group W.Conclusion:The quality of excessive acidification pickled fish decreased,the diversity of bacterial community increased,Tetragenococcus decreased significantly,and Lactiplantibacillus increased significantly.

pickled fishexcessive acidificationhigh-throughput sequencingmicrobial diversityQiandongnan Dong minority of Guizhou

全昌彬、姚玉仙、莫光友、张明泽

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黔南民族师范学院,贵州都匀 558000

腌鱼 过度酸化 高通量测序 微生物多样性 贵州黔东南侗族

贵州省科技计划贵州省基础研究(自然科学)计划贵州省普通高等学校青年科技人才成长项目

黔科合基础[2020]1Y120黔科合基础-ZK[2023]一般454黔教合KY字[2022]099号

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(1)
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