Journal
FOOD MICROBIOLOGY
Volume 62, Issue -, Pages 106-111Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2016.10.007
Keywords
Salt; Bighead carp; Microbiota; Storage
Funding
- National Natural Science Foundation of China [31471683]
- earmarked fund for China Agriculture Research System [CARS-46]
- Beijing Natural Science Foundation [6152017]
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The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 degrees C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage. (C) 2016 Elsevier Ltd. All rights reserved.
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