期刊
FOOD MICROBIOLOGY
卷 76, 期 -, 页码 257-266出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2018.06.001
关键词
Bighead carp; epsilon-Polylysine; Bacterial communities; High-throughput sequencing
资金
- National Natural Science Foundation of China [31471683]
- earmarked fund for China Agriculture Research System [CARS-45]
The present study investigated the effect of e-Polylysine on bacterial communities, sensorial, and chemical properties [total volatile basic nitrogen (TVB-N), biogenic amines, and breakdown products of adenosine triphosphate] of bighead carp (Aristichthys nobilis) fillets stored at 4 +/- 1 degrees C. Bacterial communities were explored by the culture-dependent method and the high-throughput sequencing targeting on 16S rRNA genes. The results showed that the major genera in spoiled control samples were Aeromonas, Pseudomonas, Shewanella, and Acinetobacter. epsilon-Polylysine inhibited the growth of Pseudomonas, Shewanella, and Acinetobacter. Consequently, Aeromonas and Janthinobacterium were dominant in spoiled treated samples. The sensorial shelf-life of the control and treated groups were 8 days and 10 days, respectively. Furthermore, due to the inhibitory effect of epsilon-Polylysine on bacteria, chemical changes of the treated group were slower, reflecting as lower concentrations of TVB-N, putrescine, cadaverine, and hypoxanthine, and higher contents of inosine 5'-monophosphate and hypoxanthine riboside at the end of storage. In conclusion, epsilon-Polylysine altered the bacterial communities and delayed quality deterioration of bighead carp fillets during chilled storage.
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