It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and...It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and solid phase microextraction gas chromatography-mass spectrometry(SPME-GCMS)were used to analyse the microbial community structure and volatile flavor compounds of normal and putrid crayfish.The results showed that Aeromonas(57%),Macrococcus(7.7%),Vibrio sp.(6.6%),Acinetobacter(5%),Citrobacter(4.9%)and Enterobacter(1.49%)were the main bacterial genus in the refrigerated fresh crayfish(HNA).And Staphylococcus(17.04%),Aeromonas(4.46%),Xanthomonas(4.16%),Streptococcus(4.62%)and Enterococcus(2.77%)were the main bacterial genus in the marinated and refrigerated crayfish(HND).With the spoilage of samples(HNE and HNC),the diversity of bacteria decreased,and the specific spoilage bacteria grew rapidly,mainly Enterococcus,Bacillus,Lactobacillus,Leuconostoc,Weissella.Meanwhile,the volatile compounds in non-spoilage sample(HNA and HND)were mainly alkane compounds,aldehydes compound and esters compounds;and the volatile compounds in spoilage samples were mainly alcohols,acids,benzene compounds,terpenoids,N-containing compounds,S-containing compounds and ethers.This indicated that the contents and types of volatile compounds changed with the sample spoilage and deterioration.Correlation analysis results showed that Enterococcus,Lactobacillus and Bacillus were significantly positively correlated with alcohols,acids,benzene,terpenoids,N-containing compounds,S-containing compounds and ether compounds,while Aeromonas,Megasphaera,Acinetobacter,Citrobacter and Vibrio were significantly positively correlated with alkane compounds and esters compounds,and Leuconostoc were significantly positively correlated with alcohol compounds.These results can provide a theoretical guidance for the storage of cooked flavor crayfish at room temperature.展开更多
目的分析杭州市职业性噪声聋诊断资料,为提高职业性噪声聋诊断水平提供依据。方法回顾分析2015年3月-2019年10月来本院申请职业性噪声聋诊断的183例患者的诊断资料及诊断情况数据。结果 76例申请者诊断为职业性噪声聋(诊断率41.5%),其...目的分析杭州市职业性噪声聋诊断资料,为提高职业性噪声聋诊断水平提供依据。方法回顾分析2015年3月-2019年10月来本院申请职业性噪声聋诊断的183例患者的诊断资料及诊断情况数据。结果 76例申请者诊断为职业性噪声聋(诊断率41.5%),其中轻度62例(62/183),中度12例(6.6%),重度2例(1.1%);无职业性噪声聋107例(占107/183),其中纯音听阈各频率重复性差12例,听力损失不符合噪声性听力损伤特点9例,单耳或双耳混合聋,骨导听阈加权<25 dB 5例,传导性聋1例,夸大性聋32例,未达到轻度噪声聋41例,工龄<3 a 4例,工作场所噪声未超标1例。结论职业性噪声聋登记诊断中未能诊断为职业病的原因依次是听力损失没有达到标准、听力检测结果夸大、纯音听阈各频率重复性差及不符职业性听力损失特点,建议加强听力检测真实性和客观性,以提高诊断正确率。展开更多
文摘It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and solid phase microextraction gas chromatography-mass spectrometry(SPME-GCMS)were used to analyse the microbial community structure and volatile flavor compounds of normal and putrid crayfish.The results showed that Aeromonas(57%),Macrococcus(7.7%),Vibrio sp.(6.6%),Acinetobacter(5%),Citrobacter(4.9%)and Enterobacter(1.49%)were the main bacterial genus in the refrigerated fresh crayfish(HNA).And Staphylococcus(17.04%),Aeromonas(4.46%),Xanthomonas(4.16%),Streptococcus(4.62%)and Enterococcus(2.77%)were the main bacterial genus in the marinated and refrigerated crayfish(HND).With the spoilage of samples(HNE and HNC),the diversity of bacteria decreased,and the specific spoilage bacteria grew rapidly,mainly Enterococcus,Bacillus,Lactobacillus,Leuconostoc,Weissella.Meanwhile,the volatile compounds in non-spoilage sample(HNA and HND)were mainly alkane compounds,aldehydes compound and esters compounds;and the volatile compounds in spoilage samples were mainly alcohols,acids,benzene compounds,terpenoids,N-containing compounds,S-containing compounds and ethers.This indicated that the contents and types of volatile compounds changed with the sample spoilage and deterioration.Correlation analysis results showed that Enterococcus,Lactobacillus and Bacillus were significantly positively correlated with alcohols,acids,benzene,terpenoids,N-containing compounds,S-containing compounds and ether compounds,while Aeromonas,Megasphaera,Acinetobacter,Citrobacter and Vibrio were significantly positively correlated with alkane compounds and esters compounds,and Leuconostoc were significantly positively correlated with alcohol compounds.These results can provide a theoretical guidance for the storage of cooked flavor crayfish at room temperature.
文摘目的分析杭州市职业性噪声聋诊断资料,为提高职业性噪声聋诊断水平提供依据。方法回顾分析2015年3月-2019年10月来本院申请职业性噪声聋诊断的183例患者的诊断资料及诊断情况数据。结果 76例申请者诊断为职业性噪声聋(诊断率41.5%),其中轻度62例(62/183),中度12例(6.6%),重度2例(1.1%);无职业性噪声聋107例(占107/183),其中纯音听阈各频率重复性差12例,听力损失不符合噪声性听力损伤特点9例,单耳或双耳混合聋,骨导听阈加权<25 dB 5例,传导性聋1例,夸大性聋32例,未达到轻度噪声聋41例,工龄<3 a 4例,工作场所噪声未超标1例。结论职业性噪声聋登记诊断中未能诊断为职业病的原因依次是听力损失没有达到标准、听力检测结果夸大、纯音听阈各频率重复性差及不符职业性听力损失特点,建议加强听力检测真实性和客观性,以提高诊断正确率。