3种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响

Effects of Three Plant-Derived Antimicrobial Agents on Shelf-Life and Bacterial Diversity of Freshwater Swap Shrimp Meat(Macrobrachium nipponense) during Storage

本研究利用传统平板计数及Illumina MiSeq高通量测序分析了3种植物来源的抗菌剂(香芹酚、百里香酚与紫苏醇)对青虾虾仁贮藏期和腐败菌多样性的影响。研究发现香芹酚、百里香酚与紫苏醇处理均能明显延长产品在4℃和10℃下贮藏的货架期,并且香芹酚和百里香酚的保鲜效果要优于紫苏醇。通过高通量测序分析发现产品贮藏后的微生物菌群发生了明显的变化,其中贮藏前期的某些优势菌如弓形杆菌、希瓦氏菌和气单胞菌等在贮藏后期的比例很低,而链球菌、索丝菌、肉杆菌、嗜冷杆菌、黄杆菌、假单胞菌等成为贮藏末期的优势菌群。3种抗菌剂处理能明显抑制索丝菌、肉杆菌、嗜冷杆菌和黄杆菌等的生长,使得假单胞菌成了抗菌剂处理产品中的优势菌。以上结果表明3种植物源抗菌剂均能通过抑制青虾虾仁中多种优势腐败菌的生长来延长产品的货架期。

In this study, the effects of three plant-derived antimicrobial agents(carvacrol, thymol and perillyl alcohol) on the shelf-life and spoilage bacterial diversity of freshwater swamp shrimp meat were analyzed by traditional plate counting and Illumina MiSeq high-throughput sequencing. The results showed that all the three agents could significantly prolong the shelf-life of shrimp meat stored at 4 or 10 ℃, and carvacrol and thymol were more effective than perillyl alcohol. Through high-throughput sequencing analysis, it was found that the major bacterial flora significantly changed after storage. The proportions of Arcobacter, Shewanella and Aeromonas, dominant in the samples during the early storage period, were reduced to very low levels during the later period, and Streptococcus, Brochothrix, Carnobacterium, Psychrobacter, Flavobacterium, and Pseudomonas became the dominant bacteria at the end of storage. The growth of Brochothrix, Carnobacterium, Psychrobacter, and Flavobacterium could be inhibited by the antimicrobial agents, making Pseudomonas the dominant bacteria in the treated samples. Based on the above results, these antimicrobial agents can significantly prolong the shelf-life of shrimp meat by inhibiting the growth of many dominant spoilage bacteria.