|本期目录/Table of Contents|

[1]钱韻芳,林婷.水产品中微生物相互作用机制研究进展[J].生物加工过程,2020,18(02):150-157.[doi:10.3969/j.issn.1672-3678.2020.02.003]
 QIAN Yunfang,LIN Ting.Advances in microbial community interactions in aquatic products[J].Chinese Journal of Bioprocess Engineering,2020,18(02):150-157.[doi:10.3969/j.issn.1672-3678.2020.02.003]
点击复制

水产品中微生物相互作用机制研究进展()
分享到:

《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
18
期数:
2020年02期
页码:
150-157
栏目:
出版日期:
2020-03-30

文章信息/Info

Title:
Advances in microbial community interactions in aquatic products
文章编号:
1672-3678(2020)02-0150-08
作者:
钱韻芳林婷
上海海洋大学 食品学院 上海水产品加工及贮藏工程技术研究中心,上海 201306
Author(s):
QIAN YunfangLIN Ting
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China
关键词:
腐败 微生物相互作用 群体感应 共培养 拮抗作用 协同作用
分类号:
TS254.4
DOI:
10.3969/j.issn.1672-3678.2020.02.003
文献标志码:
A
摘要:
水产品是优质蛋白的重要来源之一,但其极易受到微生物侵染而导致蛋白质降解,产生腥臭味等品质劣变现象,从而使感官可接受度下降,该问题已成为我国水产行业发展的制约因素之一。水产品的腐败变质往往是多种微生物共同作用的结果。在水产品贮藏过程中,菌群通过相互协作或竞争等作用推动菌群的演替、优势菌群的形成以及水产品的腐败进程。本文中,笔者综述了水产品中常见的腐败微生物种类及其对水产品腐败的影响,重点阐述多种微生物之间的相互作用及群体感应现象的研究现状,旨在为水产品保鲜技术研究与开发提供参考。
Abstract:
Aquatic products are one of the important sources of protein,but they are highly perishable due to infections of microorganisms. Protein can be degraded,and volatile off-odor compounds will be produced in aquatic products under the cooperation of many microorganisms,leading to the decline of sensory acceptability. This phenomenon becomes one of the restricting factors for the development of China’s aquatic industry. During the storage,the interaction of bacterial species including cooperation or competition may lead to the microbial dynamics,formation of predominant bacteria species and spoilage degree of aquatic products. In this paper,the common spoilage microorganisms found in aquatic products and their influence on the quality deterioration of aquatic products are reviewed. The advances in microbial community interactions and quorum sensing are also demonstrated in order to provide a reference for the research and development of aquatic product preservation technology.

参考文献/References:

[1] 农业农村部渔业渔政管理局,全国水产技术推广总站,中国水产学会.中国渔业统计年鉴:2019[M].北京:中国农业出版社,2019.
[2] 中华人民共和国农业农村部市场预警专家委员会,农业农村部市场与信息化司.中国农业展望报告(2018—2027)[M].北京:[s.l.],2018.
[3] 励建荣.海水鱼类腐败机制及其保鲜技术研究进展[J].中国食品学报,2018,18(5):1-12.
[4] JIA S L,LI Y,ZHUANG S,et al.Biochemical changes induced by dominant bacteria in chill-stored silver carp(Hypophthalmichthys molitrix)and GC-IMS identification of volatile organic compounds[J].Food Microbiol,2019,84:103248.
[5] 朱文慧,宦海珍,步营,等.低温贮藏和解冻过程对鱿鱼品质的影响研究进展[J].食品科学,2017,38(17):279-285.
[6] POTHAKOS V,SAMAPUNDO S,DEVLIEGHERE F.Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria(LAB)in chilled-stored food products at the end of their shelf-life[J].Food Microbiol,2012,32(2):437-443.
[7] BEALES N.Adaptation of microorganisms to cold temperatures,weak acid preservatives,low pH,and osmotic stress:a review[J].Comprehen Rev Food Sci Food Safety,2004,3(1):1-20.
[8] HUIS IN’T VELD J H J.Microbial and biochemical spoilage of foods:an overview[J].Int J Food Microbiol,1996,33(1):1-18.
[9] GINSON J,PANDA S K,BINDU J,et al.Effect of high pressure treatment on microbiological quality of Indian white prawn(Fenneropenaeus indicus)during chilled storage[J].Food Microbiol,2015,46:596-603.
[10] 吴斌,罗祎,齐震玉.冷冻食品中低温微生物的研究[J].中国微生态学杂志,2003,15(2):90,92.
[11] VOGEL B F,VENKATESWARAN K,SATOMI M,et al.Identification of Shewanella baltica as the most important H2S-producing species during iced storage of Danish marine fish[J].Appl Environ Microbiol,2005,71(11):6689-6697.
[12] 杨胜平,谢晶,钱韻芳.基于16S rRNA的高通量测序和DGGE法对比新鲜与4℃贮藏腐败的凡纳滨对虾微生物菌群变化[J].中国食品学报,2018,18(19):280-287.
[13] YANG S P,XIE J,QIAN Y F.Determination of spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing and culture-dependent method[J].J Food Sci,2017,82(5):1178-1183.
[14] HOVDA M B,LUNESTAD B T,SIVERTSVIK M,et al.Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod(Gadus morhua)by PCR-DGGE of conserved 16S rRNA gene regions[J].Int J Food Microbiol,2007,117(1):68-75.
[15] ANTUNES-ROHLING A,CALERO S,HALAIHEL N,et al.Characterization of the spoilage microbiota of Hake fillets packaged under a modified atmosphere(MAP)rich in CO2(50% CO2/50% N2)and stored at different temperatures[J].Foods,2019,8(10):489.
[16] 蓝蔚青,谢晶.传统生理生化鉴定技术结合PCR法分析复合保鲜剂对冷藏带鱼贮藏期间菌相变化的影响[J].食品工业科技,2012,33(10):330-335.
[17] 谢晶,刘骁,杨茜,等.PCR结合表型鉴定对超高压处理后的冷藏带鱼细菌菌相分析[J].农业工程学报,2016,32(5):307-314.
[18] WANG J,FANG J,WEI L N,et al.Decrease of microbial community diversity,biogenic amines formation,and lipid oxidation by phloretin in Atlantic salmon fillets[J].LWT-Food Sci Technol,2019,101:419-426.
[19] J??SKEL?INEN E,JAKOBSEN L M A,HULTMAN J,et al.Metabolomics and bacterial diversity of packaged yellowfin tuna(Thunnus albacares)and salmon(Salmo salar)show fish species-specific spoilage development during chilled storage[J].Int J Food Microbiol,2019,293:44-52.
[20] PARLAPANI F F,MICHAILIDOU S,PASENTSIS K,et al.A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head Sea bream(Sparus aurata)originating from fish farms from two geographically distinct areas of Greece[J].Int J Food Microbiol,2018,278:36-43.
[21] QIAN Y F,YANG S P,XIE J,et al.Impact of the O2Concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp(Litopenaeus vannamei)[J].J Food Sci,2013,78(12):M1878-M1884.
[22] JAFFRèS E,SOHIER D,LEROI F,et al.Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach[J].Int J Food Microbiol,2009,131(1):20-29.
[23] PARLAPANI F F,MICHAILIDOU S,ANAGNOSTOPOULOS D A,et al.Bacterial communities and potential spoilage markers of whole blue crab(Callinectes sapidus)stored under commercial simulated conditions[J].Food Microbiol,2019,82:325-333.
[24] VAZ-PIRES P,SEIXAS P,MOTA M,et al.Sensory,microbiological,physical and chemical properties of cuttlefish(Sepia officinalis)and broadtail shortfin squid(Illex coindetii)stored in ice[J].LWT-Food Sci Technol,2008,41(9):1655-1664.
[25] PAARUP T,SANCHEZ J A,PELáEZ C,et al.Sensory,chemical and bacteriological changes in vacuum-packed pressurised squid mantle(Todaropsis eblanae)stored at 4 ℃[J].Int J Food Microbiol,2002,74(1/2):1-12.
[26] BOULETIS A D,ARVANITOYANNIS I S,HADJICHRISTODOULOU C,et al.Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging[J].J Sci Food Agric,2016,96(8):2882-2888.
[27] PARLAPANI F F,MICHAILIDOU S,ANAGNOSTOPOULOS D A,et al.Microbial spoilage investigation of thawed common cuttlefish(Sepia officinalis)stored at 2 ℃ using next generation sequencing and volatilome analysis[J].Food Microbiol,2018,76:518-525.
[28] PARLAPANI F F,SYROPOULOU F,TSIARTSAFIS A,et al.HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 ℃[J].Food Microbiol,2020,85:103304.
[29] CHEN H B,WANG M Y,LIN X Z,et al.Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 ℃[J].Food Microbiol,2017,61:58-65.
[30] 尹一鸣,徐永霞,张朝敏,等.水产品贮藏期间风味劣变机理的研究进展[EB/OL].[2020-04-10].https://doi.org/10.13995/j.cnki.11-1802/ts.023480.
[31] LI J P,YU H L,YANG X Y,et al.Complete genome sequence provides insights into the quorum sensing-related spoilage potential of Shewanella baltica 128 isolated from spoiled shrimp[J].Genomics,2020,112(1):736-748.
[32] LI TT,WANG D F,REN L K,et al.Involvement of exogenous N-acyl-homoserine lactones in spoilage potential of Pseudomonas fluorescens isolated from refrigerated turbot[J].Front Microbiol,2019,10:2716.
[33] 邓旗,孙力军,王雅玲,等.环境条件对腐败希瓦氏菌生物被膜形成能力的影响[J].中国食品学报,2013,13(10):43-50.
[34] JAFFRèS E,LALANNE V,MACé S,et al.Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis[J].Int J Food Microbiol,2011,147(3):195-202.
[35] 刘爱芳,谢晶,钱韻芳.冷藏金枪鱼优势腐败菌致腐败能力[J].食品科学,2018,39(3):7-14.
[36] 毕伟伟,冯立芳,石双妮,等.波罗的海希瓦氏菌和杀鲑气单胞菌致腐性及TorA还原酶差异比较[J].水产学报,2020,44(3):495-504.
[37] 黄佳奇,葛雨珺,向迎春,等.冷藏小黄鱼优势腐败菌致腐能力评价及其对挥发性成分的影响[J].食品工业科技,2018,39(16):230-235,242.
[38] QIANY F,XIE J,YANG S P,et al.In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp[J].Food Chem,2014,155:126-131.
[39] 李婷婷,马艳,李学鹏,等.腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力[J].食品科学,2018,39(13):29-34.
[40] 谢晶,叶晶鑫,杨胜平,等.腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾虾汁品质的影响[J].食品科学,2018,39(13):1-6.
[41] QIANY F,YE J X,YANG S P,et al.Evaluation of the spoilage potential of Shewanella putrefaciens,Aeromonas hydrophila,and Aeromonas sobria isolated from spoiled Pacific white shrimp(Litopenaeus vannamei)during cold storage[J].J Food Safety,2018,DOI:10.1111/jfs.12550.
[42] MEJLHOLM O,B?KNAES N,DALGAARD P.Shelf life and safety aspects of chilled cooked and peeled shrimps(Pandalus borealis)in modified atmosphere packaging[J].J Appl Microbiol,2005,99(1):66-76.
[43] 范子豪,朱林江,刘思远,等.蚕豆酱传统发酵微生物群落中的菌株相互作用分析[J].食品与发酵工业,2017,43(4):28-33.
[44] NADELL C D,DRESCHER K,FOSTER K R.Spatial structure,cooperation and competition in biofilms[J].Nat Rev Microbiol,2016,14(9):589-600.
[45] JAHID I K,MIZAN M F R,MYOUNG J,et al.Aeromonas hydrophila biofilm,exoprotease,and quorum sensing responses to co-cultivation with diverse foodborne pathogens and food spoilage bacteria on crab surfaces[J].Biofouling,2018,34(10):1079-1092.
[46] CAUCHIE E,GAND M,KERGOURLAY G,et al.The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures:the example of white pudding[J].Int J Food Microbiol,2017,247:70-78.
[47] COSTA J C C P,BOVER-CID S,BOLíVAR A,et al.Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead Sea bream(Sparus aurata)under modified atmosphere packaging at isothermal and non-isothermal conditions[J].Int J Food Microbiol,2019,297:72-84.
[48] BRUCE J B,WEST S A,GRIFFIN A S.Bacteriocins and the assembly of natural Pseudomonas fluorescens populations[J].J Evol Biol,2017,30(2):352-360.
[49] KUMARIYA R,GARSA A K,RAJPUT Y S,et al.Bacteriocins:Classification,synthesis,mechanism of action and resistance development in food spoilage causing bacteria[J].Microb Pathog,2019,128:171-177.
[50] 夏凯,朱军莉,梁新乐.醋酸菌耐酸机理及其群体感应研究新进展[J].微生物学报,2017,57(3):321-332.
[51] QUINTO E J,MARíN J M,CARO I,et al.Bayesian modeling of two- and three-species bacterial competition in milk[J].Food Res Int,2018,105:952-961.
[52] NG W L,BASSLER B L.Bacterial quorum-sensing network architectures[J].Annu Rev Genet,2009,43(1):197-222.
[53] NYCHAS G J E,DOUROU D,SKANDAMIS P,et al.Effect of microbial cell-free meat extract on the growth of spoilage bacteria[J].J Appl Microbiol,2009,107(6):1819-1829.
[54] 马艳,李婷婷,崔方超,等.大菱鲆源蜂房哈夫尼亚菌群体感应现象及生物被膜调控的研究[J].现代食品科技,2016,32(8):70-76.
[55] 朱军莉,赵二科,孙丽霞,等.冷藏大黄鱼腐败菌群和群体感应信号分子的动态变化规律[J].中国食品学报,2015,15(4):175-182.
[56] ZHU S Q,WU H H,ZENG M Y,et al.The involvement of bacterial quorum sensing in the spoilage of refrigerated Litopenaeus vannamei[J].Int J Food Microbiol,2015,192:26-33.
[57] 丁婷,李婷婷,王当丰,等.水产品腐败菌群体感应系统及群体感应抑制剂研究进展[J].生物加工过程,2019,17(3):227-235.
[58] WANG F,FU L,BAO X,et al.The spoilage microorganisms in seafood with the existed quorum sensing phenomenon[J].J Food Microbiol,2017,1(1):14-19.
[59] CAUCHIE E,DELHALLE L,BARé G,et al.Modeling the growth and interaction between Brochothrix thermosphacta,Pseudomonas spp.,and Leuconostoc gelidum in minced pork samples[J].Front Microbiol,2020,11:639.
[60] 肖梦圆,武瑞赟,谭春明,等.群体感应系统及抑制剂对细菌生物被膜调控的研究进展[EB/OL].[2020-04-10] http://kns.cnki.net/kcms/detail/11.2206.TS.20200330.1440.062.htmlhttp://kns.cnki.net/kcms/detail/11.2206.TS.20200330.1440.062.html.
[61] ZHU S Q,ZHANG C L,WU H H,et al.Spoilage of refrigerated(4 ℃)Litopenaeus vannamei:cooperation between Shewanella species and contribution of cyclo-(L-Pro-L-Leu)-dependent quorum sensing[J].Int J Food Sci Technol,2017,52(6):1517-1526.
[62] 谢晶,叶晶鑫,杨胜平,等.不同细菌胞外产物对腐败希瓦氏菌低温下生长代谢的影响[J].食品与机械,2019,35(1):136-142.
[63] YEJ X,YANG S P,QIAN Y F,et al.Effect of cell-free supernatant from Aeromonas sobria on the spoilage of Shewanella putrefaciens in Pacific white shrimp(Litopenaeus vannamei)with the influence of temperature fluctuation[J].Appl Sci,2019,9(3):587.
[64] ZHAO A F,ZHU J L,YE X F,et al.Inhibition of biofilm development and spoilage potential of Shewanella baltica by quorum sensing signal in cell-free supernatant from Pseudomonas fluorescens[J].Int J Food Microbiol,2016,230:73-80.
[65] HUANG X,NZEKOUE F K,COMAN M M,et al.Antimicrobial activity of cell-free supernatant of Lactobacillus plantarum IMC 509 against common food spoilage microbes[J].J Clin Gastroenterol,2020,54:S23-S23.
[66] TENEA G N,GUA?A J M.Inhibitory substances produced by native Lactobacillus plantarum UTNCys5-4 control microbial population growth in meat[J].J Food Qual,2019(2):1-8.
[67] NGA OMBEDE S N,KAKTCHAM P M,SEYDI M,et al.Changes in sensory,physicochemical,and microbiological properties of fresh captured tropical pink shrimps(Penaeus duorarum notialis)inoculated with Lactobacillus plantarum Lp6SH,Lactobacillus rhamnosus Yoba,and their cell-free culture supernatants during storage at 4 ℃[J].J Food Safety,2019,DOI:10.1111/jfs.12579.
[68] 励建荣,李婷婷,王当丰.微生物群体感应系统及其在现代食品工业中应用的研究进展[J].食品科学技术学报,2020,38(1):1-11.
[69] MACHADO I,SILVA L R,GIAOURIS E D,et al.Quorum sensing in food spoilage and natural-based strategies for its inhibition[J].Food Res Int,2020,127:108754.
[70] MOHAMED B,ABDEL-SAMII Z K,ABDEL-AAL E H,et al.Synthesis of imidazolidine-2,4-dione and 2-thioxoimidazolidin-4-one derivatives as inhibitors of virulence factors production in Pseudomonas aeruginosa[J].Arch Pharm,2020,DOI:10.1002/ardp.201900352.
[71] LI T T,SUN X J,CHEN H T,et al.Methyl anthranilate:a novel quorum sensing inhibitor and anti-biofilm agent against Aeromonas sobria[J].Food Microbiol,2020,86:103356.
[72] CHENG W J,ZHOU J W,ZHANG P P,et al.Quorum sensing inhibition and tobramycin acceleration in Chromobacterium violaceum by two natural cinnamic acid derivatives[J].Appl Microbiol Biotechnol,2020,DOI:10.1007/s00253-020-10593-0.
[73] NAKAGAWA S,HILLEBRAND G G,NUNEZ G.Rosmarinus officinalis L.(rosemary)extracts containing carnosic acid and carnosol are potent quorum sensing inhibitors of Staphylococcus aureus virulence[J].Antibiotics,2020,9(4):149.
[74] ASKOURA M,SALEH M,ABBAS H.An innovative role for tenoxicam as a quorum sensing inhibitor in Pseudomonas aeruginosa[J].Arch Microbiol,2020,202(3):555-565.
[75] LI C C,JIANG C Y,JING H J,et al.Separation of phenolics from peony flowers and their inhibitory activities and action mechanism on bacterial biofilm[J].Appl Microbiol Biotechnol,2020,DOI:10.1007/s00253-020-10540-z.
[76] 李学鹏,陈桂芳,仪淑敏,等.基于群体感应研究丹皮提取物对嗜水气单胞菌致腐性的抑制作用[J].中国食品学报,2018,18(3):196-204.
[77] 梅永超,李婷婷,刘楠,等.绿薄荷精油对温和气单胞菌群体感应现象及其腐败特性的抑制作用[J].食品科学,2018,39(15):17-23.
[78] TRUCHADO P,GIL-IZQUIERDO A,TOMA’S-BARBERA’N F,et al.Inhibition by chestnut honey of N-acyl-l-homoserine lactones and biofilm formation in Erwinia carotovora,Yersinia enterocolitica,and Aeromonas hydrophila[J].J Agric Food Chem,2009,57(23):11186-11193.
[79] ALIYU A B,KOORBANALLY N A,MOODLEY B,et al.Sesquiterpene lactones from Polydora serratuloides and their quorum sensing inhibitory activity[J].Nat Prod Res,2020,DOI:10.1080/14786419.2020.1739037.
[80] LEE K,KIM Y W,LEE S,et al.Stopping autoinducer-2 chatter by means of an indigenous bacterium(Acinetobacter sp.DKY-1):a new antibiofouling strategy in a membrane bioreactor for wastewater treatment[J].Environ Sci Technol,2018,52(11):6237-6245.
[81] 周恒,姜芸,许叶祥,等.一株海洋微小链霉菌群体感应抑制活性及培养条件的研究[J].生物技术通报,2019(10):137-143.

备注/Memo

备注/Memo:
收稿日期:2020-04-11修回日期:2020-04-28
基金项目:国家自然科学基金(31501551); 上海海洋大学博士科研启动基金(A2-2006-00-200360)
作者简介:钱韻芳(1985—),女,江苏无锡人,博士,讲师,研究方向:水产品加工及贮藏工程,E-mail:yfqian@shou.edu.cn。
引文格式:钱韻芳,林婷.水产品中微生物相互作用机制研究进展[J].生物加工过程,2020,18(2):150-157.
QIAN Yunfang,LIN Ting.Advances in microbial community interactions in aquatic products[J].Chin J Bioprocess Eng,2020,18(2):150-157..
更新日期/Last Update: 2020-03-31