Analysis of solid-state anaerobic fermentation process of mackerel processing by-products by high-throughput sequencing

WANG Yao; LI Hongyu; QI Xiangming; MAO Xiangzhao; DONG Hao; GUO Xiaohua

doi:10.12131/20210285

In order to develop commercial technology for the comprehensive utilization of mackerel (Pneumatophorus japonicus) processing by-product, we carried out the non sterilized solid-state anaerobic fermentation of mackerel by-products to produce a novel protein source for feed with bioactivity. In addition, we monitored the content of histamine, acid-soluble protein and other indexes such as pH, total volatile basic nitrogen and antigenic protein; and investigated the evolution of microbial community during the fermentation by high-throughput sequencing technology, comparing the free amino acids and fatty acids before and after the fermentation. The results show that Lactobacillus plantarum HSCC-LP121 had the best comprehensive effect in increasing acid soluble protein content, reducing histamine accumulation and reducing volatile base nitrogen production. After 30 d of fermentation, the histamine content decreased to 0.629 g·kg⁻¹, which indicates that HSCC-LP121 had the ability to degrade histamine. Moreover, HSCC-LP121 inhibited the growth of potential histamine-producing microorganisms such as Psychrobacter and Pseudomonas. Besides, the strain could also inhibit the growth of potentially harmful fungi such as Aspergillus, and induce the growth of some aroma-producing yeasts.

[1]	佘文熙, 曾宇, 赵俐娜, 等. 酵母葡聚糖鲭鱼鱼丸的研制及其质构特性和防腐效果的研究[J]. 食品工业, 2015, 36(9): 133-135.
[2]	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[R]. 北京: 中国农业出版社, 2020: 178.
[3]	ÁLVAREZ C, LÉLU P, LYNCH S A, et al. Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound[J]. LWT, 2018, 88: 210-216. doi: 10.1016/j.lwt.2017.09.045
[4]	刘在军, 岑剑伟, 李来好, 等. 罗非鱼血液综合利用的研究思路及展望[J]. 南方水产科学, 2012, 8(2): 76-80. doi: 10.3969/j.issn.2095-0780.2012.02.012
[5]	COLOMBO F M, CATTANEO P, CONFALONIERI E, et al. Histamine food poisonings: a systematic review and meta-analysis[J]. Crit Rev Food Sci Nutr, 2018, 58(7): 1131-1151. doi: 10.1080/10408398.2016.1242476
[6]	ZHANG J B, JI C F, HAN J, et al. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous Lactobacillus plantarum strains[J]. J Food Process Pres, 2021, 45(9): 15291.
[7]	LIM E. Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchijeot[J]. Fish Aquat Sci, 2016, 19(1): 42. doi: 10.1186/s41240-016-0040-x
[8]	柳佳娜, 张宾, 刘宇, 等. 高效降解生物胺乳酸菌的筛选、鉴定及特性研究[J]. 中国酿造, 2021, 40(7): 141-147. doi: 10.11882/j.issn.0254-5071.2021.07.026
[9]	张栩. 不同乳酸菌发酵对酸菜的风味物质形成及品质指标的影响[J]. 中国酿造, 2021, 40(4): 133-137. doi: 10.11882/j.issn.0254-5071.2021.04.025
[10]	WANG Q, YAMABE K, NARITA J, et al. Suppression of growth of putrefactive and food poisoning bacteria by lactic acid fermentation of kitchen waste[J]. Process Biochem, 2001, 37(4): 351-357. doi: 10.1016/S0032-9592(01)00217-5
[11]	沈颖莹, 吴燕燕, 李来好, 等. 发酵鳜鱼营养成分和安全性评价[J]. 南方水产科学, 2020, 16(3): 103-112. doi: 10.12131/2090247
[12]	肖志明, 李丽蓓, 邓涛, 等. 饲料原料中酸溶蛋白的测定方法研究[J]. 中国畜牧杂志, 2016, 52(2): 72-75,80. doi: 10.3969/j.issn.0258-7033.2016.02.015
[13]	李旺军, 方华, 季春源. 豆粕发酵蛋白中抗原蛋白和不良寡糖的检测[J]. 粮食与饲料工业, 2013(4): 61-65.
[14]	王建, 林秋萍. 气相色谱-质谱法测定鱼油脂肪酸[J]. 中国饲料, 2001(17): 19-20. doi: 10.3969/j.issn.1004-3314.2001.17.011
[15]	王兴春, 杨致荣, 王敏, 等. 高通量测序技术及其应用[J]. 中国生物工程杂志, 2012, 32(1): 109-114.
[16]	高林, 王新伟, 申国明, 等. 不同连作年限植烟土壤细菌和真菌群落结构差异[J]. 中国农业科技导报, 2019, 21(8): 147-152.
[17]	曹荣, 林瑞环, 赵玲, 等. 基于高通量测序技术分析凡纳滨对虾(Litopenaeus vannamei)冷藏过程菌群结构变化[J]. 食品安全质量检测学报, 2019, 10(8): 2127-2131. doi: 10.3969/j.issn.2095-0381.2019.08.007
[18]	AMATO K R, YEOMAN C J, KENT A, et al. Habitat degradation impacts black howler monkey (Alouatta pigra) gastrointestinal microbiomes[J]. ISME J, 2013, 7(7): 1344-1353. doi: 10.1038/ismej.2013.16
[19]	CAPORASO J G, KUCZYNSKI J, STOMBAUGH J, et al. QIIME allows analysis of high-throughput community sequencing data[J]. Nat Methods, 2010, 7(5): 335-336. doi: 10.1038/nmeth.f.303
[20]	FENG L, LI Y, TUO Y, et al. The bacterial diversity of sun-dried spanish mackerel in Dalian and application of Lactobacillus plantarum X23 as a bio-preservative[J]. J Food Prot, 2021, 84(12):2133-2142.
[21]	DOMINGOSLOPES M F, PSTANTON C, ROSS R P, et al. Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese[J]. J Appl Microbiol, 2020, 129(6): 1428-1440. doi: 10.1111/jam.14733
[22]	吕文竹, 王洋, 方玉美, 等. 不同发酵条件对构树饲料酸溶蛋白含量的影响[J]. 饲料研究, 2021, 44(11): 75-78.
[23]	谢全喜, 侯楠楠, 王梅. 高产苯乳酸菌株的筛选及其在豆粕发酵中的应用[J]. 中国酿造, 2021, 40(7): 65-70. doi: 10.11882/j.issn.0254-5071.2021.07.013
[24]	ZHOU Y Q, WU S M, PENG Y L. Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation[J]. Food Biosci, 2021, 41: 100971. doi: 10.1016/j.fbio.2021.100971
[25]	JAYACHITRA J, SIVASAKTHIVELAN P, BABU E. Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-producing bacteria isolated from fish[J]. Res J Biotechnol, 2021, 16(3): 55-61.
[26]	KOBAYASHI T S, WANG X G, SHIGE T N, et al. Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior[J]. Ann Microbiol, 2016, 66(3): 1277-1284. doi: 10.1007/s13213-016-1213-7
[27]	ZANG J H, XU Y S, XIA W S, et al. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing[J]. Food Res Int, 2018, 111: 565-573. doi: 10.1016/j.foodres.2018.05.076
[28]	王苾, 马明博, 朱弘焱, 等. 大骨鸡不同产蛋水平粪便微生物群落特征[J]. 饲料研究, 2021, 44(5): 75-81.
[29]	江艳华, 王联珠, 许东勤, 等. 基于高通量测序分析虾夷扇贝柱菌群结构及腐败优势菌[J]. 食品科学, 2018, 39(20): 140-145. doi: 10.7506/spkx1002-6630-201820021
[30]	KUNG H F, LE Y H, CHANG S C, et al. Histamine contents and histamine-forming bacteria in sufu products in Taiwan[J]. Food Control, 2007, 18(5): 381-386. doi: 10.1016/j.foodcont.2006.02.012
[31]	LIU B Y, HUAN H L, GU H R, et al. Dynamics of a microbial community during ensiling and upon aerobic exposure in lactic acid bacteria inoculation-treated and untreated barley silages[J]. Bioresour Technol, 2019, 273: 212-219. doi: 10.1016/j.biortech.2018.10.041
[32]	李倩, 赵颖, 朱晓嫚, 等. 天然产物抑制黄曲霉生长及其产毒的研究进展[J]. 河南工业大学学报(自然科学版), 2021, 42(1): 132-140.
[33]	刘闪, 曹星星, 吴攀, 等. 酸性矿山废水影响下水库真菌群落特征与环境因子研究[J]. 环境科学与技术, 2021, 44(2): 1-8.
[34]	BAWIN T, SEYE F, BOUKRAA S, et al. Histopathological effects of Aspergillus clavatus on larvae of the southern house mosquito, Culex quinquefasciatus[J]. Fungal Biol, 2016: 489-499.
[35]	KIRK P M, PEGLER D N, SUTTON B C. Dictionary of the Fungi[M]. 10th ed. Trowbridge: Cromwell Press, 2008: 315-351.
[36]	白小燕, 邱树毅, 雷安亮, 等. 酱香白酒酿造过程中产多元醇功能酵母的筛选[J]. 中国酿造, 2017, 36(5): 58-62. doi: 10.11882/j.issn.0254-5071.2017.05.012
[37]	肖辰, 陆震鸣, 张晓娟, 等. 泸型酒中层酒醅真菌群落的发酵演替规律[J]. 应用与环境生物学报, 2018, 24(5): 1081-1086.
[38]	LEE Y C, TSENG P H, HWANG C C, et al. Effect of vacuum packaging on histamine production in Japanese Spanish mackerel (Scomberomorus niphonius) stored at various temperatures[J]. J Food Protect, 2019, 82(11): 1931-1937. doi: 10.4315/0362-028X.JFP-19-143
[39]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学, 2019, 40(17): 36-44. doi: 10.7506/spkx1002-6630-20180716-201
[40]	王悦齐, 李来好, 蔡秋杏, 等. 分离自腌干鱼的抗氧化发酵菌株的筛选及鉴定[J]. 南方水产科学, 2016, 12(3): 74-83. doi: 10.3969/j.issn.2095-0780.2016.03.010
[41]	田建军, 张开屏, 景智波, 等. 瑞士乳杆菌与木糖葡萄球菌对发酵香肠蛋白质分解和游离脂肪酸释放的影响[J]. 中国食品学报, 2019, 19(3): 141-147.
[42]	王章存, 袁路阳, 张露, 等. 生物酶解法去除大豆蛋白抗原性研究进展[J]. 食品工业科技, 2018, 39(15): 317-321.

Analysis of solid-state anaerobic fermentation process of mackerel processing by-products by high-throughput sequencing

Abstract

References

Catalog

Related

Analysis of solid-state anaerobic fermentation process of mackerel processing by-products by high-throughput sequencing

Abstract

References

Catalog

Related

Export File

Citation

Format

Content