咸鳓鱼腌制中微生物菌相结构及功能分析研究

Salted fish is a traditional fermented fish product in China. During its production, microorganisms make considerable contribution not only on the flavor formation, but also on harmful by-product accumulation, such as the biogenic amine. Recently, the biodiversity investigation of the fermenting microbial ecosystem and the quality analysis of the fermented fish product have attracted more attentions respectively. However, the close relationship between the microbial activity and changes of products quality has not been elucidated in detail, whereas, which might well explain how the microbial community work on both the expected and unexpected characters formation of the final product. In this work, we are going to focus on the fermentation of the salted Chinese herring. Initially, the variations of product quality including physicochemical property, nutritional composition and flavor component will be investigated. At the same time, the microbial structures, as well as their gene expression of the samples collected from different fermenting period will be investigated through the metagenomical and metatranscriptional analysis. Finally, relationship between the microflora activity and quality formation of the products could elucidate through the combined data. The results of this research will provide theoretical guidance to the starter screening for the salted fish industrial production.

腌鱼是我国传统发酵鱼制品，其包含种类丰富、消费地区广泛，但目前腌鱼生产仍多为自然发酵。自然发酵生产腌鱼中复杂的微生物群落活动既是产品品质形成关键，同时也是生物胺等危害因子积累的根源。然而，目前对腌鱼的研究或侧重于其中微生物多样性分析，或单独集中于产品品质变化研究，大多研究均未将微生物与腌鱼品质变化的相关性做系统联结，进而难以较全面地揭示发酵过程中微生物菌群变化及其代谢产物对产品品质形成的贡献及影响。本研究拟以浙东地区咸鳓鱼为研究对象，采用宏基因组、宏转录组测序技术对其微生物群落结构、群落演替规律以及微生物基因原位表达情况进行分析，并将上述结果与鳓鱼过程中理化性质、营养成分、风味成分及生物胺等品质参数变化规律相结合，以宏转录组测序结果中产酶基因的信息为纽带，系统解析微生物活动与产品品质形成的相关性。研究结果将为筛选安全的生产发酵剂、促进腌鱼工业化发展提供理论依据。