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
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.
