肠道菌群与活海参贮藏过程中变质的关系

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI:10.1080/10498850.2023.2174393

Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang

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引用次数: 0

摘要

摘要本研究采用16S rRNA基因测序技术，探讨海参保存过程中肠道菌群多样性变化与变质的关系。我们发现，海参体壁在第4天出现白斑，表皮在第7天溶解。在第4天，不同的otu保持相对较低，但在第7天增加。在海参变质过程中，潜在的肠道微生物群生物标志物是cibarius - Psychrobacter-cibarius, ralstonia - pickkettii和Clostridiales。新鲜和变质海参混合贮藏的结果验证了微生物群对健康海参的影响。图形抽象

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The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage

ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.