Comparative Analysis of Microbial Communities of Fresh and Spoiled Pacific White Shrimp Stored at 4 ℃ by 16s rRNA-based Pyrosequencing and DGGE

被引：0
|
作者：
Yang S. [1 ]
Xie J. [1 ]
Qian Y. [1 ]
机构：
[1] Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai
来源：
Qian, Yunfang | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
Denaturing gradient gel electrophoresis; Litopenaeus vannamei; Microbiota; Pyrosequencing;
D O I：
10.16429/j.1009-7848.2018.09.036
中图分类号：
学科分类号：
摘要：
The bacterial community of fresh and spoiled Pacific white shrimp was studied by pyrosequencing and Denaturing gradient gel electrophoresis (DGGE) technology. The results of pyrosequencing showed that there were 18 and 19 phyla, 33 and 46 class, 60 and 89 order, 93 and 150 family and 191 and 304 genus in fresh and spoiled Pacific white shrimp, respectively. However, only 1 phyla, 1 class, 4 and 5 order, 3 and 4 family and 6 and 7 genus were detected by DGGE in fresh and spoiled Pacific white shrimp, respectively. The results of pyrosequencing showed that the fresh and spoiled shrimp were predominant by Proteobacteria (87.54% and 91.17%), Bacteroidetes (8.93% and 1.05%), Firmicutes (1.01% and 4.54%) and Fusobacteria (1.01% and 0.2%), while only Proteobacteria was detected by DGGE. Both DGGE and pyrosequencing found that the richness of Vibrio decreased during storage when the spoiled shrimp compared with the fresh, and the richness of Shewanella such as Shewanella putrefaciens and Shewanella baltica increased. This indicated that both of the two methods got some similar results, but pyrosequencing displayed higher sensitivity and accuracy. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：280 / 287
页数：7
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