鱼类腌制品加工过程微生物群落多样性研究进展

doi:10.13560/j.cnki.biotech.bull.1985.2015.07.005

摘要/Abstract

摘要： 鱼类腌制品是中国的一种传统加工水产品，由于其易保存、风味特殊、营养丰富，深受大众喜爱。然而腌制加工过程中微生物种类复杂，对制品的品质有较大的影响。结合国内外最新研究阐述了传统腌制鱼和微生物发酵快速腌制鱼中的微生物群落变化、微生物多样性最新研究技术及应用，并在此基础上提出了鱼类腌制品加工过程微生物群落多样性的研究方向，为揭示影响鱼类腌制过程的微生物作用机制及生产优化控制提供理论依据。

关键词: 鱼类腌制品, 微生物多样性, 微生物群落, 腌制加工

Abstract: Salted fish is one of traditional aquatic products in China. All along it has been received people's favor due to its easy preservation, unique flavor and rich nutrition. However, microbial species in pickled processing are complex and have a significant effect on the quality of the products. Combining with the latest researches at home and abroad, here we expound the changes of microbial community in traditional salted fish and fast pickled fish by microbial fermentation, as well as the latest technology and application in microbial diversity researches. On this basis, we propose the research direction on diversity of microbial community during the salted fish processing, and provide the theoretical basis for the researches on microbial action mechanism in salted fish and its optimization control of production.

Key words: salted fish, microbial diversity, microbial community, pickled processing

吴燕燕, 钱茜茜, 李来好 , 杨贤庆, 马海霞. 鱼类腌制品加工过程微生物群落多样性研究进展[J]. 生物技术通报, 2015, 31(7): 40-44.

Wu Yanyan, Qian Xixi, Li Laihao, Yang Xianqing, Ma Haixia. Research Progress on Diversity of Microbial Community During the Pickled Processing of Salted Fish Products[J]. Biotechnology Bulletin, 2015, 31(7): 40-44.

参考文献

[1] 赵改名, 周光宏, 柳艳霞, 等. 肌肉非蛋白氮和游离氨基酸在金华火腿加工过程中的变化[J]. 食品科学, 2006(2)：33-37.
[2] 张会丽. 风鱼腌制风干成熟工艺及其蛋白质水解规律的研究[D]. 南京：南京农业大学, 2009.
[3] 曾令彬. 腊鱼加工中微生物菌群、理化特性及挥发性成分的研究[D]. 武汉：华中农业大学, 2008.
[4] Lee Y, Huang T, Lin C, et al. Determination of histamine and histamine-forming bacteria in striped marlin fillets(Tetrapturus audax)implicated in a food-borne poisoning[J]. Toxicon, 2012, 60(2)：161-162.
[5] Wilson BJ, Musto RJ, Ghali WA. A case of histamine fish poisoning in a young atopic woman[J]. Journal of General Internal Medicine, 2012, 27(7)：878-881.
[6] 吴燕燕, 刘法佳, 李来好, 等. 改良离子色谱法测定咸鱼中亚硝酸盐的研究[J]. 南方水产科学, 2011, 7(6)：1-6.
[7] 魏涯, 吴燕燕, 李来好, 等. 船上加工日本鳀的质量安全管理研究[J]. 南方水产科学, 2011(2)：61-67.
[8] 舒畅, 吴春生, 钟慈平, 等. 发酵食品微生物多样性研究方法进展[J]. 食品科学, 2013, 34(15)：397-402.
[9] 曾令彬, 谭汝成, 熊善柏, 等. 腌腊鱼加工中优势乳酸菌的分离与鉴定[J]. 食品工业科技, 2007, 28(1)：115-119.
[10] 梁慧, 马海霞, 李来好. 腊鱼产香酵母菌的筛选及其发酵产香特性初步研究[J]. 食品工业科技, 2011(12)：213-217.
[11] 陈学云, 候鲁娜, 丁玉庭, 等. 盐干带鱼中葡萄球菌的分离鉴定及其特性研究[J]. 肉类工业, 2010(5)：34-38.
[12] Mah J, Hwang H. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture[J]. Food Control, 2009, 20(9)：796-801.
[13] Wu YY, Liu FJ, Li LH, et al. Isolation and identification of nitrite-degrading lactic acid bacteria from salted fish[J]. Advanced Materials Research, 2012, 393：828-834.
[14] 刘法佳, 吴燕燕, 李来好, 等. 降解咸鱼中亚硝酸盐的乳酸菌降解特性研究[J]. 广东农业科学, 2012(1)：94-97.
[15] 吴燕燕, 王雅楠, 李来好, 等. 咸鱼中戊糖片球菌产亚硝酸盐还原酶的条件优化[J]. 食品工业科技, 2013, 34(24)：195-198.
[16] 曾雪峰, 夏文水. 湘西传统酸鱼中乳酸菌的分离及特性研究[J]. 食品与发酵工业, 2012(12)：40-44.
[17] Hsu H, Chuang T, Lin H, et al. Histamine content and histamine-forming bacteria in dried milkfish(Chanos chanos)products[J]. Food Chemistry, 2009, 114(3)：933-938.
[18] 谢城, 刘忠义, 周宇峰, 等. 鳙鱼糜发酵过程中生物胺的测定[J]. 食品工业科技, 2010, 31(7)：349-351.
[19] Hugas M, Monfort JM. Bacterial starter cultures for meat fermentation[J]. Food Chemistry, 1997, 59(4)：547-554.
[20] 马德功, 王成忠, 崔文文, 等. 发酵香肠乳酸菌发酵剂筛选标准[J]. 肉类研究, 2007(12)：31-33.
[21] 章德法, 徐为民, 徐幸莲. 侗族发酵酸肉中乳酸菌的筛选及鉴定[J]. 江苏农业学报, 2008, 24(6)：986-988.
[22] Sanni AI, Asiedu M, Ayernor GS. Microflora and chemical composition of momoni, a ghanaian fermented fish condiment[J]. Journal of Food Composition and Analysis, 2002, 15(5)：577-583.
[23] Paludan-Müller C, Madsen M, Sophanodora P, et al. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations[J]. International Journal of Food Microbiology, 2002, 73(1)：61-70.
[24] 吴燕燕, 游刚, 李来好, 等. 低盐乳酸菌法与传统法腌干鱼制品的风味比较[J]. 水产学报, 2014, 38(4)：600-610.
[25] 张婷, 吴燕燕, 李来好, 等. 腌制鱼类品质研究的现状与发展趋势[J]. 食品科学, 2011, 32(S1)：149-155.
[26] 周长艳, 黄泽元. 乳杆菌在腌制腊鱼制品中的应用[J]. 食品科学, 2012, 33(1)：215-218.
[27] 陈韵, 胡萍, 湛剑龙, 等. 我国传统发酵肉制品中乳酸菌生物多样性的研究进展[J]. 食品科学, 2013, 34(13)：302-306.
[28] 王乃富, 李春阳, 阎征, 等. 乳酸菌发酵对鳙鱼肉糜菌相与品质的影响[J]. 食品科学, 2011, 32(7)：92-96.
[29] 王乃富, 李春阳, 阎征, 等. 乳酸菌发酵对鳙鱼肉糜抗氧化活性的影响[J]. 农产品加工, 2010(8)：8-14.
[30] 谢诚, 刘忠义, 周宇峰, 等. 混合菌种发酵对草鱼肉微生物和生物胺变化的影响[J]. 西北农林科技大学学报, 2010, 38(3)：167-172.
[31] 蔡敬敬, 徐宝才. 乳酸菌发酵鱼的研制[J]. 肉类工业, 2008(11)：22-24.
[32] Yin L, Pan C, Jiang S. Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel[J]. Journal of Food Science, 2002, 67(2)：786-792.
[33] Saithong P, Panthavee W, Boonyaratanakornkit M, et al. Use of a starter culture of lactic acid bacteria in plaa-som, a thai fermented fish[J]. Journal of Bioscience and Bioengineering, 2010, 110(5)：553-557.
[34] 谢科, 余晓峰, 郑海松, 等. 传统分离培养结合PCR_DGGE技术分析广式腊肠中优势菌[J]. 食品科学, 2013, 34(4)：157-160.
[35] Amann RI, Ludwig W, Schleifer KH. Phylogenetic identification and in situ detection of individual microbial cells without cultivation[J]. Microbiological Reviews, 1995, 59(1)：143-169.
[36] An C, Takahashi H, Kimura B, et al. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke[J]. Journal of the Science of Food and Agriculture, 2010, 90(11)：1796-1801.
[37] Wenhui Z, Zucong C, Lichu Y, et al. Effects of the long-term application of inorganic fertilizers on microbial community diversity in rice-planting red soil as studied by using PCR-DGGE[J]. Acta Ecologica Sinica, 2007, 27(10)：4011-4018.
[38] 兰兰, 刘广峰, 王江勇, 等. 湛江官渡近江牡蛎养殖水细菌群落的DGGE指纹分析[J]. 南方水产科学, 2012, 8(5)：31-38.
[39] 聂志强, 王敏, 郑宇. 3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J]. 食品科学, 2012, 33(23)：346-350.
[40] Handelsman J, Rondon MR, Brady SF, et al. Molecular biological access to the chemistry of unknown soil microbes：a new frontier for natural products[J]. Chemistry & Biology, 1998, 5(10)：245-249.
[41] Cristian G, J?rn P. Metagenomic approaches to identify and isolate bioactive natural products from microbiota of marine sponges. [J]. Methods in Molecular Biology, 2010, 668：247-264.
[42] Steven B, Gallegos-Graves LV, Starkenburg SR, et al. Targeted and shotgun metagenomic approaches provide different descriptions of dryland soil microbial communities in a manipulated field study[J]. Environmental Microbiology Reports, 2012, 4(2)：248-256.
[43] Dayaram A, Galatowitsch M, Harding JS, et al. Novel circular DNA viruses identified in Procordulia grayi and Xanthocnemis zealandica larvae using metagenomic approaches[J]. Infection, Genetics and Evolution, 2014, 22：134-141.
[44] Huse SM, Dethlefsen L, Huber JA, et al. Exploring microbial diversity and taxonomy using SSU rRNA hypervariable tag sequencing[J]. PLoS Genetics(Online), 2008, 4(11)：e1000255.
[45] 聂志强, 韩玥, 郑宇, 等. 宏基因组学技术分析传统食醋发酵过程微生物多样性[J]. 食品科学, 2013, 34(15)：198-203.