万年青在超冷贮藏期间由微生物引起的质量下降的启示

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chuang Pan , Kaiying Yang , Xianqing Yang , Haiyun Wu , Chunsheng Li , Shuxian Hao , Yongqiang Zhao , Shengjun Chen , Xiaoshan Long
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摘要

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Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage
Quality deterioration induced by microbial community in Litopenaeus vannamei during superchilling storage were demonstrated in this study. In this study, 6 microorganisms were identified as the biomarkers by 16S rDNA sequencing and 71 differential metabolites were identified by untargeted metabolomics. The correlation analysis between microorganisms and differential metabolites revealed that Oceanicaulis, Aliihoeflea, Prauserella, Chelativorans and Pseudoalteromonas had the potential to be the important microorganisms of deterioration of superchilled shrimp. Moreover, the spearman correlation analysis revealed that lightness value had highly significant correlation with Shewanella (P < 0.01), and thiobarbituric acid content, total viable count value, total sulfhydryl content, trichloroacetic acid-soluble peptide and Ca2+-ATPase activity showed significantly correlation with Oceanicaulis, Prauserella, Chelativorans, Aliihoeflea and Pseudoalteromonas (P < 0.05). This study offers a better understanding for mechanisms behind quality degradation induced by microorganisms, which may help the quality maintaining of Pacific white shrimp during superchilling storage.
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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