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细菌组成的动态以及与南极鱼鱼发酵过程中质量形成和基因组胺积累的关联

Changzhen Wu¹, Hongwei Hou¹, Yixin Zhang¹

¹College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

International journal of food microbiology

|December 22, 2024

概括

南极可以用作鱼,但其胰岛素水平很高. 细菌分析显示,葡萄球菌有助于组胺,而维吉细菌有助于蛋白质分解,指导未来的发酵策略.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物技术是生物技术.

背景情况:

南极是一种新的鱼生产原料.
初始发酵显示出有希望的蛋白质含量,但胰岛素水平升高,超过了安全标准.
了解微生物动态对于优化鱼的质量和安全至关重要.

研究的目的:

评估南极鱼的可行性,以快速造鱼.
研究发酵过程中细菌群落和物理化学性质之间的相关性.
确定影响鱼质量和组胺积累的关键微生物参与者.

主要方法:

南极的发酵时间为30天.
物理化学指数的分析,包括氨基酸 (AAN) 和总溶性 (TSN).
高通量测序和培养方法用于识别细菌群落.
细菌群落与质量/安全参数之间的相关性分析.

主要成果:

发酵的鱼符合国家AAN和TSN标准,但超过了组胺的限制.
葡萄球菌种与组胺和TVB-N积累有积极的相关性,这可能是由于histidine脱碳酶基因.
维尔吉巴塞勒斯物种与AAN积累正相关,维尔吉巴塞勒斯dokdonensis显示高蛋白酶活性.
斯塔菲洛科克斯表皮菌被确定为一个重要的基因组胺生产者.

结论:

南极是一种可行的鱼来源,但控制胰岛素是必不可少的.
细菌群体分析为发酵过程和产品安全提供了洞察力.
有针对性地添加特定细菌 (抑制葡萄球菌或降解组胺) 可以减轻安全问题并改善鱼的生产.

关键词:

南极鱼鱼鱼南极鱼鱼鱼细菌群体的组成细菌群体的组成双重酶法是一种双重酶法.发酵发酵是一个过程.高通量测序的高通量测序基因组胺是一种

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