Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (5): 913-923.doi: 10.3864/j.issn.0578-1752.2017.05.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Metagenomic Analysis of Bacterial Phases of Catfish Fillets Under Different Storage Conditions

ZHU YingChun1, Wang Yang2, Fan XiaoPan3, MA LiZhen3, Wang KaiLi1   

  1. 1College of Food Science and Engineering, Shanxi Agriculture University, Taigu 030801, Shanxi; 2The Department of Aquariculture Science of Tianjin Agriculture University/Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin 300384; 3The Department of Food Science and Biological Engineering of Tianjin Agriculture University/Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384
  • Received:2016-08-01 Online:2017-03-01 Published:2017-03-01

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Abstract: 【Objective】The objective of this experiment is to analyze the dynamic changes of bacterial phase of catfish fillet stored under different storage conditions, evaluate the effect of natural preservative on the special spoilage bacteria. 【Method】There were 8 groups in this experiment including fresh catfish (Calarias gariepinus) fillets (CK0), AP (air-package) catfish fillets stored at (4±1)℃ for 4 and 7 d (AP4, AP7), MAP (modified atmosphere package, 60%CO2/40%N2) catfish fillets stored at controlled freezing-point temperature (0.7±0.02)℃ for 10 and 30 d(MAP10,MAP30), MAP catfish fillets added with 5% natural preservative stored at controlled freezing-point temperature (0.7±0.02)℃ for 10, 30 and 40 d (MAPP10, MAPP30 and MAPP40). The natural preservative consists of 0.5% chitosan, 0.1% propolis, 0.075% lysozyme, 0.075% Nisin and 0.5% tea polyphenol. Microbial16S rDNA of different samples were sequenced in metagenomics analysis, bacterial composition and abundance of these groups were compared. Alpha diversity and principal component analysis were carried out to investigate the effect of the natural preservative, package and storage temperature on bacterial phase changing.【Result】Totally 25 phylum, 433 genuses of bacteria were identified in 8 sample groups. The same as CK0, the principal genus in MAP10, MAPP10, MAPP30 was Actinomyces, while it was Aeromonas (70.49%) and Pseudomonas (59.01%) in AP4 and AP7, respectively. From the respect of microbiology, MAP + controlled freezing-point temperature was better than AP + low temperature storage. During the storage, the abundance of Lactococcus increased sharply from 15.78% (MAP10) to 82.85% (MAP30), while in the MAPP group (MAPP10 and MAPP30) which supplemented with natural preservatives Lactococcus rarely could be detected. 【Conclusion】MAP + controlled freezing-point storage significantly lowered the bacterial abundance and diversity, therefore is useful to prolong the shelf life of catfish fillets. The components of tea polyphenol, Nisin and chitosan in the natural preservative used in this study markedly inhibited the growth and the multiplication of Lactococcus which is the special spoilage bacteria in the MAP fillets stored at controlled freezing point. This is important for improving the security of catfish meat against microbial contamination through precise target inhibition. 

Key words: catfish fillet, metagenomics, bacteria phase changes, natural preservative

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