Abstract
After opening the shell with steam, the microorganisms on the surface of fresh mussel meat (FS), frozen mussel meat at -18 ℃ for 1 week (FS-1), frozen mussel meat for 3 weeks (FS-3) and frozen mussel meat for 9 weeks (FS-9) were extracted with DNA extraction kit and then analyzed by high-throughput sequencing. The effective sequences in all samples ranged from 31 896 to 42 812, and the operational taxonomic unit (OTU) ranged from 289 to 681. Among them, the OTU of FS-9 was the lowest, and the OTU of FS was the highest. Diversity index analysis showed that the lowest microflora richness was found in FS-3. At the genus level, the predominant flora of each sample contains Vibrio spp. With the extension of frozen storage time, the proportion of Staphylococcus was gradually decreased. The Shewanella was newly added and relatively abundant after frozen for 9 weeks. In addition, Acinetobacter was only found in samples of FS and FS-9.
Publication Date
1-28-2021
First Page
143
Last Page
147
DOI
10.13652/j.issn.1003-5788.2021.01.023
Recommended Citation
Hui-li, JIANG; Shan-shan, SHUI; Qiong-jing, WU; Xiao-nan, CHEN; Bin, ZHANG; and Lai-jin, SU
(2021)
"Bacterial composition analysis of frozen mussels based on high-throughput sequencing,"
Food and Machinery: Vol. 37:
Iss.
1, Article 23.
DOI: 10.13652/j.issn.1003-5788.2021.01.023
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/23
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