双孢蘑菇贮藏保鲜过程中菇体表面的菌相变化
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摘要
为双孢蘑菇保鲜提供参考,研究4℃贮藏条件下双孢蘑菇菇体表面细菌的种群结构和变化。利用传统的平板分离培养方法以及16S rRNA基因高通量测序方法,对双孢蘑菇表面细菌的菌相变化、相对丰富度以及细菌多样性进行分析。结果表明,传统的分离培养方法分离得到33种细菌,分布于厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)、变形菌门(Proteobacteria)和细菌门(Bacteriophyta)4个门21个属。高通量测序显示48个属的细菌,隶属于30个门,主要分布于变形菌门、放线菌门、拟杆菌门(Bacteroidetes)、浮霉菌门(Planctomycetes)、疣微菌门(Verrucomicrobia)、厚壁菌门。4℃低温条件下,随贮藏时间延长,菇体表面细菌总数不断增加,优势菌发生变化,菌群丰度有一定增加;假单胞菌(Pseudomonas spp.)是双孢蘑菇保鲜期的优势菌和主要致腐菌。
To provide reference for Agaricus bisporus fruit bodies (ABFB) chilled storage,the community,relative abundance and the diversity of bacteria on the surface of ABFB were investigated by the plate separation and the high-throughput sequencing of 16 S rRNA gene. By the plate separation and culture,33 bacterial species from 4 phyla and 21 genera were isolated and identified. They belonged to Firmicutes,Actinomycetes,Proteobacteria and Bacteriophyta,respectively. Using the high-throughput sequencing of 16 S rRNA gene,48 bacterial generas from 30 phylas were identified,the majority of them belonged to Proteobacteria,Actinobacteria,Bacteroidetes,Planctomycetes,Verrucomicrobia and Firmicutes,respectively. During 4 ℃ storage,the total number of colonies from the surface of ABFB increased with the storage time,and so was the abundance of bacteria. The predominant bacteria also changed with the storage time,and Pseudomonas spp. became the dominant spoilage bacterium of ABFB.
To provide reference for Agaricus bisporus fruit bodies (ABFB) chilled storage,the community,relative abundance and the diversity of bacteria on the surface of ABFB were investigated by the plate separation and the high-throughput sequencing of 16 S rRNA gene. By the plate separation and culture,33 bacterial species from 4 phyla and 21 genera were isolated and identified. They belonged to Firmicutes,Actinomycetes,Proteobacteria and Bacteriophyta,respectively. Using the high-throughput sequencing of 16 S rRNA gene,48 bacterial generas from 30 phylas were identified,the majority of them belonged to Proteobacteria,Actinobacteria,Bacteroidetes,Planctomycetes,Verrucomicrobia and Firmicutes,respectively. During 4 ℃ storage,the total number of colonies from the surface of ABFB increased with the storage time,and so was the abundance of bacteria. The predominant bacteria also changed with the storage time,and Pseudomonas spp. became the dominant spoilage bacterium of ABFB.
引文
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[15]王琼英,高巍,赵梦然,等.市售食用菌鲜品外源细菌的动态变化分析[J].食品科学,2017(21):80-85.
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[2]Brennan M,Le P G,Gormley R.Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh slicedmushrooms [J].LWT-Food Science and Technology,2000,33(4):285-289.
[3]李静,李顺峰,田广瑞,等.高压二氧化碳处理对双孢蘑菇贮藏品质的影响[J].食品与机械,2016,32(2):101-105.
[4]李云云.乙醇熏蒸处理对双孢蘑菇保鲜品质的影响[D].重庆:西南大学,2017.
[5]Ercolini D.High-throughput sequencing and metagenomics:Moving forward in the culture-independent analysis of fish microbial ecology[J].Applied and Environmental Microbiology,2014,79(10):3148-3155.
[6]Filippis F D,Parente E,D Ercolini.Metagenomics insights into food fermentations[J].Microbial Biotechnology,2017,10(1):91-102.
[7]杨岳,闫伟,魏杰.内蒙古地区白桦根围土壤外生菌根真菌群落结构[J].菌物学报,2018(3):294-304.
[8]Chaillou S,Chaulot-Talmon A,Caekebeke H,et al.Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage[J].The ISME Journal,2015,9(5):1105-1118.
[9]杨超,车有,宋存江.生鲜家畜肉类与水产鱼虾类物流过程中微生物菌相变化的研究进展[J].食品科学,2015(23):307-313.
[10]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017(10):104-110.
[11]Porras D,Nistal E,Martínez-Flórez S,et al.Protective effect of quercetin on high-fat diet-induced non-alcoholic fatty liver disease in mice is mediated by modulating intestinal microbiota imbalance and related gut-liver axis activation[J].Free Radic Biol Med,2016,102:188-202.
[12]刘延波,赵志军,陈黄曌,等.高通量测序技术分析浓香型白酒中温曲和高温曲的细菌群落结构[J].现代食品科技,2018(5):229-235.
[13]Park E,Chun J,Cha C,et al.Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing[J].Food Microbiology,2012,30(1):197-204.
[14]柯莉娜,胡泳华,高焕娟,等.肉桂酸及其衍生物对双孢蘑菇致腐微生物的体外抑菌效果比较[J].厦门大学学报:自然科学版,2016,55(3):330-335.
[15]王琼英,高巍,赵梦然,等.市售食用菌鲜品外源细菌的动态变化分析[J].食品科学,2017(21):80-85.
[16]Leff J W,Noah F.Bacterial communities associated with the surfaces of fresh fruits and vegetables[J].Plos One,2013,8(3):e59310.
[17]Tarlak F,Ozdemir M,Melikoglu M.Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp.on sliced mushroom(Agaricus bisporus)[J].International Journal of Food Microbiology,2018,266:274-281.