基于高通量测序的鲭鱼加工副产物固态厌氧发酵过程分析

Analysis of solid-state anaerobic fermentation process of mackerel pro-cessing by-products by high-throughput sequencing

为了实现易产组胺的鲭鱼(Pneumatophorus japonicus)加工副产物综合利用产业化技术开发,对鲭鱼加工副产物进行了不灭菌的乳杆菌固态厌氧发酵,尝试生产饲料用新型活性蛋白源。系统监测了发酵过程中组胺、酸溶蛋白、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、pH的变化,通过高通量测序技术分析了发酵过程微生物群落的变化,对比分析了发酵前后抗原蛋白、游离氨基酸、脂肪酸成分的变化,以全面评价发酵过程中营养、活性成分和安全性的变迁。结果显示,植物乳杆菌(Lactobacillus plantarum)HSCC-LP121在提高酸溶蛋白含量、降低组胺积累、减少挥发性盐基氮产生方面综合效果最好。发酵30 d时组胺降低到0.629 g·kg^(−1)。这一数据和高通量测序结果表明,HSCC-LP121具有组胺降解能力,同时可抑制嗜冷杆菌属(Psychrobacter)和假单胞菌属(Pseudomonas)等潜在产组胺微生物的生长。该菌种还可抑制曲霉菌属(Aspergillus)等潜在危害真菌的生长,同时诱使一些生香酵母的生长。

In order to develop commercial technology for the comprehensive utilization of mackerel(Pneumatophorus japonicus)processing by-product,we carried out the non sterilized solid-state anaerobic fermentation of mackerel by-products to produce a novel protein source for feed with bioactivity.In addition,we monitored the content of histamine,acid-soluble protein and other indexes such as pH,total volatile basic nitrogen and antigenic protein;and investigated the evolution of microbial community during the fermentation by high-throughput sequencing technology,comparing the free amino acids and fatty acids before and after the fermentation.The results show that Lactobacillus plantarum HSCC-LP121 had the best comprehensive effect in increasing acid soluble protein content,reducing histamine accumulation and reducing volatile base nitrogen production.After 30 d of fermentation,the histamine content decreased to 0.629 g·kg^(−1),which indicates that HSCC-LP121 had the ability to degrade histamine.Moreover,HSCC-LP121 inhibited the growth of potential histamine-producing microorganisms such as Psychrobacter and Pseudomonas.Besides,the strain could also inhibit the growth of potentially harmful fungi such as Aspergillus,and induce the growth of some aroma-producing yeasts.