海水鱼腌制过程细菌群落多样性的分析

Microbial community diversity analysis of ocean fish in pickling process

目的揭示海水鱼腌制过程细菌群落组成及优势菌变化规律。方法采用构建16S r DNA基因克隆文库的分析方法检测分析不同盐鱼比的海水鱼腌制过程中细菌群落多样性、优势菌群及其变化规律。结果 1∶4和1∶8盐鱼比腌制海水鱼前期(5 d)优势菌群都为嗜冷杆菌属,优势菌种为养料嗜冷杆菌;1∶4盐鱼比腌制海水鱼中期(10 d)优势菌群为嗜冷杆菌属和假单胞菌属,优势菌种为荧光假单胞菌和养料嗜冷杆菌,1∶8盐鱼比腌制海水鱼中期(10 d)优势菌群为嗜冷杆菌属,优势菌种为养料嗜冷杆菌;2个盐鱼比腌制海水鱼中后期(15 d)优势菌群都为嗜冷杆菌属,优势菌种为养料嗜冷杆菌;1∶4盐鱼比腌制海水鱼后期(20 d)优势菌群为嗜冷杆菌属,优势菌种为Psychrobacter sp.P2-18(2011),1∶8盐鱼比腌制海水鱼后期(20 d)优势菌群为嗜冷杆菌属,优势菌种为养料嗜冷杆菌。结论通过16S r DNA克隆文库分析方法可检测分析海水鱼腌制过程细菌群落多样性及变化趋势,对腌制海水鱼的质量保持及食用安全具有重要意义。

Objective The composition of microbial communities and the change rule of dominant bacteria of ocean fish in the pickling process were revealed. Methods The method of constructing 16S rDNA gene cloning library were used to analyze the diversity of microbial communities and the change of dominant bacteria. Results Psychrobacter in the pickled system with 1 ： 4 and 1 ： 8 salt to fish ratio was the predominant microbial communities at the earlier phase（5 d） , and Psychrobacter cibarius was the dominant strain. Pseudomonas and Psychrobacter in the pickled system of 1：4 salt to fish ratio were the predominant microbial communities in the middle stage （10 d）, and the dominant bacterial strains were Pseudomonas fluorescens and Psychrobacter cibarius. But the predominant microbial communities in the pickled system of 1 ： 8 salt to fish ratio was Psychrobacter, and Psychrobacter cibarius was the dominant strain. In the mid-late stage （15 d ）, Psychrobacter and Psychrobacter cibarius played a leading role in the pickled system of two salt to fish ratio. At the late phase of pickled processing （20 d）, Psychrobacter in the pickled system of 1：4 and 1：8 salt to fish ratio was the predominant microbial communities. In addition, at the late phase, Psychrobacter sp. P2-18（2011） was the dominant strain in the pickled system of 1：4 salt to fish ratio, and Psychrobacter cibarius was the dominant strain in the pickled system of 1：8 salt to fish ratio. Conclusion Microbial diversity in the pickling process for ocean fish could be investigated by 16S rDNA clone library method. It is of great significance to the quality and safety of pickled ocean fish.