Screening and Identification of Dominant Spoilage Organisms and Analysis of Bacterial Community Structure and Diversity in Refrigerated Crayfish
MENG Lingyun, DAI Zechuan, LI Jiao, MAO Xiangzhao
1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2.Qingdao National Pilot Laboratory for Marine Science and Technology/Laboratory for Marine Drugs and Biologiacal Products, Qingdao 266237, China
Abstract：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.
孟凌云，戴泽川，李 娇，毛相朝. 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[J]. 肉类研究, 2022, 36(6): 16-22.
MENG Lingyun, DAI Zechuan, LI Jiao, MAO Xiangzhao. Screening and Identification of Dominant Spoilage Organisms and Analysis of Bacterial Community Structure and Diversity in Refrigerated Crayfish. Meat Research, 2022, 36(6): 16-22.
2022, Vol. 36 
