醉鱼糟制过程中酒糟液中的微生物群落

Microbial community in vinasse liquid during processing of vinasse fish

为探讨醉鱼糟制过程中酒糟液微生物群落多样性,本实验以大黄鱼为原料,用传统糟制工艺制作醉鱼,采用Illumina HiSeq2500高通量测序技术对醉鱼酒糟液菌群进行分析。结果显示,糟制过程中不同用盐量(2%、5%和10%)大黄鱼pH值在糟制前5 d或10 d稍有上升后逐渐降低,而TVB-N值在糟制期间逐渐下降,糟制30 d后的TVB-N值均低于30 mg/100 g,其中5%用盐量组最低;5%用盐量组在不同鱼糟比(1∶1、1∶1.5和1∶2)下,大黄鱼p H和TVB-N值变化规律基本一致,说明糟制过程中醉鱼品质较稳定。5%用盐量组醉鱼酒糟液微生物高通量测序结果显示,鱼糟比为1∶2的酒糟液Chao指数最大(167),表明物种丰度最高;鱼糟比为1∶1的酒糟液Shannon指数最大(2.75),Simpson指数最小(0.109),表明细菌多样性最高;酒糟液涉及细菌17个门和1个未分类菌门,143个属,变形菌门、蓝细菌门和厚壁菌门是优势菌门,其中变形菌门占绝对优势;弧菌属、Chloroplast norank和肠杆菌属是优势菌属,发酵前期弧菌属占绝对优势。研究结果为醉鱼酒糟液微生物群落多样性研究提供理论依据,为控制糟制水产品卫生安全提供参考。

In order to discuss the microbial community diversity of vinasse liquid during processing of vinasse fish,the large yellow croaker(Larimichthys crocea)was chosen as a material to produce vinasse fish with traditional pickling technology,and the bacterial flora of vinasse liquid was measured by Illumina HiSeq2500 high-throughput sequencing technique.The results showed that the pH value slightly increased in the first 5 or 10 days and then gradually decreased with different salt dosage(2%,5%and 10%).The TVB-N value was all lower than 30 mg/100 g after 30 days of processing and the lowest value was found in 5%salt group.The variation of the pH and TVB-N value in the 5%salt group were basically the same in different ratios of fish to vinasse(1∶1,1∶1.5 and 1∶2),which indicated that the quality of this vinasse fish was stable during processing.High-throughput sequencing results of 5%salt group showed that the Chao index of the vinasse liquid of 1∶2 was the largest(167),which indicated the highest community richness.The Shannon index of the vinasse liquid of 1∶1 was the largest(2.75)and the Simpson index was the lowest(0.109),which indicated the highest bacterial diversity.The main microbial domains of the vinasse liquid involve 17 phyla,1 unclassified phylum and 143 genera.Proteobacteria,Cyanobacteria and Firmicutes were dominant,of which Proteobacteria was absolutely dominant.Vibrio,Chloroplast norank and Enterobacter were dominant,and Vibrio was absolutely dominant in the early fermentation.The results could provide theoretical basis for the study of microbial community diversity of vinasse fish liquid and references for the control of hygienic safety of drunk aquatic products.