Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria

作     者：Yingchang Li Nan Zhao Yuanyuan Li Defu Zhang Tong Sun Jianrong Li 

作者机构：College of Food Science and TechnologyFood Safety Key Laboratory of Liaoning ProvinceNational&Local Joint Engineering Research Center for StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai UniversityJinzhou121013LiaoningChina 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2023年第52卷第2期

页      面：740-748页

核心收录：

学科分类：0908[农学-水产] 09[农学] 

基　　金：This work was supported by the National Key Research and Development Program of China(Grant Number 2019YFD0901702) 

主　　题：High-throughput sequencing Microbial community Biogenic amine-producing bacteria Biogenic amines Salmon slices 

摘      要：The changes in microbial composition of salmon slices during storage at 4◦C were measured using high-throughput sequencing(HTS),and biogenic amine(BA)-producing bacteria were isolated from salmon slices to evaluate their ability to produce *** salmon slices had the highest bacterial diversity,which decreased with the extension of the refrigerated storage *** was the dominating genus in fresh salmon slices,followed by Photobacterium and Burkholderia,while Brochothrix became the dominant bacterium in the later stages of the storage *** strains of BA-producing bacteria were isolated and determined,which varied greatly in BA *** these,Brochothrix thermosphacta(B5)exhibited the strongest BA-producing ability,producing 98.32 mg/mL of putrescine and 78.81 mg/mL of cadaverine,and Photobacterium phosphoreum showed a stronger histamine-producing ability(77.07 mg/mL).This study explored the microbial composition in salmon slices and offer insight into the relationship between microorganisms and BAs in salmon *** study provides a theoretical basis for developing antibacterial agents,decreasing the amount BAs,and extending the shelf-life of salmon slices.