不同包装方式下冷鲜青虾的菌群多样性分析
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摘要
对青虾采用两种包装方式:托盘包装和气调包装(体积分数50%CO_2+50%N_2),在4℃条件下贮藏6 d,测定菌落总数和挥发性盐基氮含量,确定不同包装方式下青虾的货架期;随后利用16S rDNA扩增子测序对两种包装方式下青虾微生物多样性进行研究,比较其菌相变化,确定其变化规律。结果表明:托盘包装组和气调包装组的货架期分别为2 d和4 d;且两种包装方式下变质青虾的菌群结构有较大差异,在托盘包装方式下,优势菌群主要以不动杆菌、黄杆菌和希瓦氏菌为主,是普通低温贮藏时造成青虾腐败的主要菌群;采用气调包装后,黄杆菌和希瓦氏菌数量大大降低,假单胞菌成为主要优势菌群;体积分数50%CO_2+50%N_2气调包装能抑制托盘包装时优势腐败菌的增殖,从而延长货架期;而假单胞菌有较强的耐受力,成为新的优势腐败菌。研究结果为保障青虾的质量安全提供了理论依据。
Freshwater prawns were packaged in trays or under modified atmosphere(MAP, 50% CO_2/50% N_2) and subsequently stored at 4 ℃ for up to 6 days. In order to determine the shelf life, total viable counts(TVC) and total volatile base nitrogen(TVB-N) contents were determined during the storage period. Subsequently, the microbial community diversity was evaluated by 16 S rDNA amplicon sequencing. The results indicated that the shelf life under air packaging and MAP was 2 and 4 days, respectively. A considerable difference in the microbial community structure was observed between the two packaging treatments. Flavobacterium, Acinetobacter and Shewanella were dominant spoilage bacteria in air packaging, which were the main micro?ora resulting in shrimp decay in low temperature storage. However, the counts of Flavobacterium and Shewanella were reduced dramatically and Pseudomonas was dominant in MAP packaged prawns.MAP could inhibit the growth of the dominant spoilage bacteria in air packaging and thus extend the shelf life of chilled prawns. However, Pseudomonas became new dominant bacteria because of the strong tolerance. These results provide a theoretical basis for ensuring the quality and safety of chilled prawns.
Freshwater prawns were packaged in trays or under modified atmosphere(MAP, 50% CO_2/50% N_2) and subsequently stored at 4 ℃ for up to 6 days. In order to determine the shelf life, total viable counts(TVC) and total volatile base nitrogen(TVB-N) contents were determined during the storage period. Subsequently, the microbial community diversity was evaluated by 16 S rDNA amplicon sequencing. The results indicated that the shelf life under air packaging and MAP was 2 and 4 days, respectively. A considerable difference in the microbial community structure was observed between the two packaging treatments. Flavobacterium, Acinetobacter and Shewanella were dominant spoilage bacteria in air packaging, which were the main micro?ora resulting in shrimp decay in low temperature storage. However, the counts of Flavobacterium and Shewanella were reduced dramatically and Pseudomonas was dominant in MAP packaged prawns.MAP could inhibit the growth of the dominant spoilage bacteria in air packaging and thus extend the shelf life of chilled prawns. However, Pseudomonas became new dominant bacteria because of the strong tolerance. These results provide a theoretical basis for ensuring the quality and safety of chilled prawns.
引文
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[23]岑剑伟,蒋爱民,李来好,等.高压静电场结合冰温技术对罗非鱼片贮藏期品质的影响[J].食品科学,2016,37(22):282-288.DOI:10.7506/spkx1002-6630-201622043.
[24]肖少华.天然复合保鲜剂对冷鲜肉中微生物影响的研究[J].肉类工业,2015(6):34-36.DOI:10.3969/j.issn.1008-5467.2015.06.011.
[25]SHAMSIZADEH Z,NIKAEEN M,NASR ESFAHANI BN,et al.Detection of antibiotic resistant Acinetobacter baumannii in various hospital environments:potential sources for transmission of Acinetobacter infections[J].Environmental Health and Preventive Medicine,2017,22(1):1-7.DOI:10.1186/s12199-017-0653-4.
[26]KAYANSAMRUAJ P,DONG H T,HIRONO I,et al.Comparative genome analysis of fish pathogen Flavobacterium columnare reveals extensive sequence diversity within the species[J].Infection Genetics and Evolution,2017,54:7-17.DOI:10.1016/j.meegid.2017.06.012.
[27]MURHEKAR S,WRIGHT M H,GREENE A C,et al.Inhibition of Shewanella spp.growth by Syzygium australe and Syzygium luehmannii extracts:natural methods for the prevention of fish spoilage[J].Journal of Food Science and Technology Mysore,2017,54(10):3314-3326.DOI:10.1007/s13197-017-2782-6.
[28]WRIGHT M H,MATTHEWS B,ARNOLD M S J,et al.The prevention of fish spoilage by high antioxidant Australian culinary plants:Shewanella putrefaciens growth inhibition[J].International Journal of Food Science&Technology,2016,51(3):801-813.DOI:10.1111/ijfs.13026.
[29]BOUARAB-CGUBANE L,OULED-BOUHEDDA B,LENARD L,et al.Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging[J].European Food Research and Technology,2017,243(11):1997-2009.DOI:10.1007/s00217-017-2905-3.
[30]SANDHYA.Modified atmosphere packaging of fresh produce:current status and future needs[J].LWT-Food Science and Technology,2010,43(3):381-392.DOI:10.1016/j.lwt.2009.05.018.
[2]李燕,周培根,戚晓玉.罗氏沼虾在不同温度贮藏期间鲜度的变化[J].上海水产大学学报,2002,11(1):62-67.DOI:10.3969/j.issn.1004-7271.2002.01.013.
[3]凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832.DOI:10.3969/j.issn.1000-4440.2010.04.029.
[4]李蕾蕾,任怡然,王素英.虾蛄在低温贮藏过程中的细菌菌相分析[J].食品工业科技,2013,34(18):331-335.DOI:10.13386/j.issn1002-0306.2013.18.083.
[5]MCMILLIN K W.Where is MAP Going?a review and future potential of modified atmosphere packaging for meat[J].Meat Science,2008,80(1):43-65.DOI:10.1016/j.meatsci.2008.05.028.
[6]STOOPS J,RUYTERS S,BUSSCHAERT P,et al.Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives[J].Food Microbiology,2015,48:192-199.DOI:10.1016/j.fm.2014.12.012.
[7]CARRIZOSA E,BENITO M J,RUIZ-MOYANO S,et al.Bacterial communities of fresh goat meat packaged in modified atmosphere[J].Food Microbiology,2017,65:57-63.DOI:10.1016/j.fm.2017.01.023.
[8]BOSKOVIC M,DJORDJEVIC J,IVANOVIC J,et al.Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere[J].International Journal of Food Microbiology,2017,258:58-67.DOI:10.1016/j.ijfoodmicro.2017.07.011.
[9]励建荣,刘永吉,朱军莉,等.真空、空气和气调包装对冷藏鱼糜制品品质的影响[J].水产学报,2011,35(3):446-455.DOI:10.3724/SP.J.1231.2011.17103.
[10]蓝蔚青,谢晶,高志立,等.适宜气调包装延缓冷藏鲳鱼品质变化延长货架期[J].农业工程学报,2014,30(23):324-331.DOI:10.3969/j.issn.1002-6819.2014.23.041.
[11]曹荣,刘淇,殷邦忠.对虾冷藏过程中细菌菌相变化的研究[J].保鲜与加工,2011,11(1):17-20.DOI:10.3969/j.issn.1009-6221.2011.01.006.
[12]李蕾蕾,王素英.南美白对虾在低温贮藏过程中的品质及菌相变化分析[J].食品科学,2014,35(18):246-251.DOI:10.7506/spkx1002-6630-201418047.
[13]CAPORASO J G,LAUBER C L,WALTERS W A,et al.Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample[J].Proceedings of the National Academy of Sciences,2011,108(Suppl 1):4516-4522.DOI:10.1073/pnas.1000080107.
[14]YOUSSEF N,SHEIK C S,KRUMHOLZ L R,et al.Comparison of species richness estimates obtained using nearly complete fragments and simulated pyrosequencing-generated fragments in 16S rRNA genebased environmental surveys[J].Applied Eenvironmental Microbiology,2009,75(16):5227-5236.DOI:10.1128/AEM.00592-09.
[15]WALTERS W A,CAPORASO J G,LAUBER C L,et al.PrimerProspector:de novo design and taxonomic analysis of barcoded polymerase chain reaction primers[J].Bioinformatics,2011,27(8):1159-1161.DOI:10.1093/bioinformatics/btr087.
[16]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:1-4.
[17]国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB/T 5009.228-2016[S].北京:中国标准出版社,2016:353-355.
[18]HINTON A J,CASON J A,INGRAM K D.Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses[J].International Journal of Food Microbiology,2004,91(2):155-165.DOI:10.1016/S0168-1605(03)00377-5.
[19]EDGAR R C.UPARSE:highly accurate OTU sequences from microbial amplicon reads[J].Nature Methods,2013,10(10):996-998.DOI:10.1038/NMETH.2604.
[20]QUAST C,PRUESSE E,YILMAZ P,et al.The SILVA ribosomal RNA gene database project:improved data processing and webbased tools[J].Nucleic Acids Research,2013,41(D1):D590-D596.DOI:10.1093/nar/gks1219.
[21]EDGAR R C.MUSCLE:multiple sequence alignment with high accuracy and high throughput[J].Nucleic Acids Research,2004,32(5):1792-1797.DOI:10.1093/nar/gkh340.
[22]梁美艳,陈庆森,阎亚丽,等.气调保藏技术用于虾类保鲜的初步研究[J].食品科学,2009,30(14):296-299.DOI:10.3321/j.issn:1002-6630.2009.14.066.
[23]岑剑伟,蒋爱民,李来好,等.高压静电场结合冰温技术对罗非鱼片贮藏期品质的影响[J].食品科学,2016,37(22):282-288.DOI:10.7506/spkx1002-6630-201622043.
[24]肖少华.天然复合保鲜剂对冷鲜肉中微生物影响的研究[J].肉类工业,2015(6):34-36.DOI:10.3969/j.issn.1008-5467.2015.06.011.
[25]SHAMSIZADEH Z,NIKAEEN M,NASR ESFAHANI BN,et al.Detection of antibiotic resistant Acinetobacter baumannii in various hospital environments:potential sources for transmission of Acinetobacter infections[J].Environmental Health and Preventive Medicine,2017,22(1):1-7.DOI:10.1186/s12199-017-0653-4.
[26]KAYANSAMRUAJ P,DONG H T,HIRONO I,et al.Comparative genome analysis of fish pathogen Flavobacterium columnare reveals extensive sequence diversity within the species[J].Infection Genetics and Evolution,2017,54:7-17.DOI:10.1016/j.meegid.2017.06.012.
[27]MURHEKAR S,WRIGHT M H,GREENE A C,et al.Inhibition of Shewanella spp.growth by Syzygium australe and Syzygium luehmannii extracts:natural methods for the prevention of fish spoilage[J].Journal of Food Science and Technology Mysore,2017,54(10):3314-3326.DOI:10.1007/s13197-017-2782-6.
[28]WRIGHT M H,MATTHEWS B,ARNOLD M S J,et al.The prevention of fish spoilage by high antioxidant Australian culinary plants:Shewanella putrefaciens growth inhibition[J].International Journal of Food Science&Technology,2016,51(3):801-813.DOI:10.1111/ijfs.13026.
[29]BOUARAB-CGUBANE L,OULED-BOUHEDDA B,LENARD L,et al.Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging[J].European Food Research and Technology,2017,243(11):1997-2009.DOI:10.1007/s00217-017-2905-3.
[30]SANDHYA.Modified atmosphere packaging of fresh produce:current status and future needs[J].LWT-Food Science and Technology,2010,43(3):381-392.DOI:10.1016/j.lwt.2009.05.018.