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
Nanopores for DNA sequencing have drawn much attention due to their potentials to achieve amplification-free, low-cost, and high-throughput analysis of nuclei acids. The material configuration and fabrication of the n...Nanopores for DNA sequencing have drawn much attention due to their potentials to achieve amplification-free, low-cost, and high-throughput analysis of nuclei acids. The material configuration and fabrication of the nanopore has become one important consideration in the nanopore based DNA sequencing research. Among various materials, the newly emerged graphene has brought more opportunities to the development of sequencing technology because of its unique structures and properties. This review mainly focuses on the experimental aspects of graphene nanopore research including the nanopore fabrication methods and processes. Meanwhile, the challenges in the present graphene nanopore research including hydrophobicity, translocation velocity and noise are also addressed and discussed.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.
基金supported by the National Natural Science Foundation of China (81471697)the Key Technology R&D Program of Hubei Province (2014BBB003)+1 种基金Yellow Crane Talent (Science & Technology) Program of Wuhan City and Applied Basic Research Program of Wuhan City (2016060101010044, 2016060101010048)the Fundamental Research Funds for the Central Universities (2016YXMS253)
文摘Nanopores for DNA sequencing have drawn much attention due to their potentials to achieve amplification-free, low-cost, and high-throughput analysis of nuclei acids. The material configuration and fabrication of the nanopore has become one important consideration in the nanopore based DNA sequencing research. Among various materials, the newly emerged graphene has brought more opportunities to the development of sequencing technology because of its unique structures and properties. This review mainly focuses on the experimental aspects of graphene nanopore research including the nanopore fabrication methods and processes. Meanwhile, the challenges in the present graphene nanopore research including hydrophobicity, translocation velocity and noise are also addressed and discussed.
