Microbial Community Structure and Function Succession of Puffer Fish (<i>Takifugu</i> <i>obscurus</i>) During Refrigeration

YAN Longfei; YAN Wenjing; DAI Fanwei; LI Jiahong; CHEN Yulong; CHEN Feiping; WANG Ling; LUO Zheng; YE Mingqiang; ZHANG Jianhao

doi:10.13386/j.issn1002-0306.2022100165

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 363-369. > DOI: 10.13386/j.issn1002-0306.2022100165

YAN Longfei, YAN Wenjing, DAI Fanwei, et al. Microbial Community Structure and Function Succession of Puffer Fish (Takifugu obscurus) During Refrigeration[J]. Science and Technology of Food Industry, 2023, 44(14): 363−369. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100165.

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Microbial Community Structure and Function Succession of Puffer Fish (Takifugu obscurus) During Refrigeration

1.
College of Foods Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
2.
Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

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Received Date: October 17, 2022
Available Online: May 14, 2023

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Abstract

Abstract

Objective: To reveal the microbial community and its function succession principles of puffer fish (Takifugu obscurus), and to identify the dominant microbial genera on puffer fish during refrigerated storage. Methods: High-throughput sequencing was employed to investigate the microbial composition of puffer fish during refrigeration (4 ℃, 8 d), the community function was predicted by Tax4fun2, and the total volatile basic-nitrogen (TVB-N), pH and organoleptic values of puffer fish were measured as well. Results: The high-throughput sequencing demonstrated that during refrigeration the bacterial community of puffer fish succeed significantly, which were mainly composed of genera Acinetobacter, Lactobacillus, Aeromonas and Pseudomonas at the initial stage, while at the last stage composed almost of genera Pseudomonas (>91.7%), which was considered as the dominant genera on puffer fish. The α-diversity index of the community was higher at initial stage, while decreased during the storage. The microbial community function prediction results showed that the relative abundance of the amino-acid metabolism pathway and the cellular communication pathway increased at the last stage of the storage. As for the physicochemical properties, TVB-N, pH and total microbial counts increased while sensory scores decreased during the storage. Conclusion: The microbial community and its functional profile changed significantly during refrigeration, Pseudomonas was the dominant genera of puffer fish, and the above conclusion would provide theoretic guidelines for developing novel preserving technology for puffer fish.
- puffer fish (Takifugu obscurus),
- high-throughput sequencing,
- Pseudomonas,
- spoilage,
- refrigerated preserving

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