Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next‐Generation Sequencing. Issue 3 (11th December 2015)

• Record Type: Journal Article
• Authors: Zhao, Dandan; Lu, Fei; Qiu, Mengting; DING, YUTING; Zhou, Xuxia
• Is Part Of: Journal of food safety. Volume 36:Issue 3(2016:Jul.)
• Page Start: 308
• Page End: 316
• Publication Date: 2015-12-11
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12245
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: Dynamics and diversity of microbial community succession of surimi during fermentation with Actinomucor elegans were analyzed by high‐throughput sequencing. The results showed that Cyanobacteria represented by Streptophyta were found to have the highest diversity at the beginning of fermentation and then decreased sharply with the fermentation proceeded. Then, Proteobacteria became the most dominant phylum followed by Firmicutes with a relative abundance of 77.77% after 48 h of fermentation. Actinobacteria and Bacteroidetes were occasionally present. Enterobacteriaceae, Moraxellaceae, Xanthomonadaceae, Bacillaceae and Enterococcaceae were found to account for almost all the diversity during fermentation. Stenotrophomonas, Acinetobacter and Enterococcus were three dominant genera that were classified with the relative abundance of 18.19, 19.76 and 7.74% after 36 h of fermentation, respectively. The bacterial diversity of surimi decreased after 48 h of fermentation as some species gradually became dominant and some were almost undetectable. In addition, from the results of traditional microbiological analysis, counts of mesophilic aerobic bacteria, total enterobacteria, enterococci and Pseudomonas all increased with the change in pH value of surimi, which decreased from 7.16 to 5.93 during fermentation. Practical Applications: Data about dynamics and diversity of microbial community succession in surimi during fermentation will provide theoretical basis for controlling of pathogenic microorganisms, and ensuring the safety of the fermented surimi product.