应用高通量测序研究三文鱼片冷藏过程中的菌相变化

Characterization of Salmon Bacterial Community Structure during Refrigerated Storage Using the High-Throughput Sequencing

摘要:

分析三文鱼片在冷藏过程中的微生物群落多样性及菌相变化，确定其优势腐败菌。以4 ℃冷藏条件下三文鱼片为研究对象，分别于第0、1、2、3、4天提取鱼片上的细菌总DNA，采用高通量测序技术分析细菌群落变化，确定其优势菌。结果表明，高通量测序分析共获得281个菌属，其中丰度大于1％的有6个，大于0.1％的有16个。在三文鱼冷藏过程中，其菌相不断变化，但其主要优势菌属保持不变，主要为假单胞菌属、发光杆菌属、希瓦氏菌属、不动杆菌属、黄杆菌属及金黄杆菌属，且随着储存时间的延长，假单胞菌属的丰度（优势性）逐渐增加。

Abstract:

The aim of this study is to analyze the dominant bacteria distribution and the changes of salmon bacterial community during refrigerated storage to provide theoretical basis for the preservation of ice salmon. Salmon refrigerated at 4 ℃ was used in the study，and total bacteria DNA on the fish was extracted on 0，2，4 d. Then，chandes of salmon bacterial communities were analyzed and the dominant bacteria were determined using high-throughput sequencing. The results showed that 281 known genus were classified. Meanwhile，the amount of genus which were accounted for more than 1% and 0.1% were 6 and 16，respectively. The salmon bacterial community changed during refrigerated storage whereas its dominant bacteria remains the same which were Pseudomonas，Photobacterium，Shewanella，Acinetobacter，Flavobacterium and Staphylococcus. And with the extension of storage time，Pseudomonas abundance（dominance） gradually increased.