Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria
文献类型： 外文期刊
作者： Xia, Jiangyue 1 ; Jiang, Ning 2 ; Zhang, Bin 1 ; Sun, Rongxue 2 ; Zhu, Yongzhi 2 ; Xu, Weicheng 2 ; Wang, Cheng 2 ; Liu, Qianyuan 2 ; Ma, Yanhong 2 ;
作者机构： 1.Zhejiang Ocean Univ, Coll Food & Pharm, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Zhoushan 316022, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Minist Agr & Rural Affairs, Integrated Sci Res Base Preservat Storage & Proc T, Nanjing 210014, Peoples R China
关键词： crayfish; bacterial community; spoilage potential; high-throughput sequencing
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 16 期
页码：
收录情况： SCI
摘要： This study investigated changes in the microbial compositions of crayfish tails during storage at 4 C-? (for 0-12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they were identified by 16S rRNA and characterized for their enzymatic spoilage potentials (e.g., protease, lipase, phospholipase, and amylase). The spoilage abilities of the selected strains in the crayfish tails were assessed by inoculating them into real food. Moreover, the microbial growth and the volatile basic nitrogen (TVB-N) changes were monitored during the storage period. The results from the HTS showed that the dominant genus of shrimp tails evolved from Streptococcus (D0) to Pseudomonas (D4) and, finally, to Paenisporosarcina (D12) during storage. Seven bacterial species (Acinetobacter lwoffii, Aeromonas veronii, Kurthia gibsonii, Pseudomonas sp., Exiguobacterium aurantiacum, Lelliottia amnigena, and Citrobacter freundii) were screened from the spoiled shrimp tails by the culture-dependent method, among which Aeromonas veronii had the strongest spoilage ability.
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