Characterization of Salmon Bacterial Community Structure during Refrigerated Storage Using the High-Throughput Sequencing

doi:10.3969/j.issn.1673-1689.2019.07.013

Home > Archive>Volume 38, Issue 7, 2019 >94-99. DOI:10.3969/j.issn.1673-1689.2019.07.013

Characterization of Salmon Bacterial Community Structure during Refrigerated Storage Using the High-Throughput Sequencing
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                        10.3969/j.issn.1673-1689.2019.07.013
                    
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The aim of this study is to analyze the dominant bacteria distribution and the changes of salmon bacterial community during refrigerated storage to provide theoretical basis for the preservation of ice salmon. Salmon refrigerated at 4 ℃ was used in the study，and total bacteria DNA on the fish was extracted on 0，2，4 d. Then，chandes of salmon bacterial communities were analyzed and the dominant bacteria were determined using high-throughput sequencing. The results showed that 281 known genus were classified. Meanwhile，the amount of genus which were accounted for more than 1% and 0.1% were 6 and 16，respectively. The salmon bacterial community changed during refrigerated storage whereas its dominant bacteria remains the same which were Pseudomonas，Photobacterium，Shewanella，Acinetobacter，Flavobacterium and Staphylococcus. And with the extension of storage time，Pseudomonas abundance（dominance） gradually increased.

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FANG Jie, MENG Yonghong, ZHANG Ying, YOU Yina, GUO Yurong. Characterization of Salmon Bacterial Community Structure during Refrigerated Storage Using the High-Throughput Sequencing[J]. Journal of Food Science and Biotechnology,2019,38(7):94-99.

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Online: January 23,2020
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