传统咸干鲅鱼自然风干过程细菌菌群变化

目的 揭示咸干鲅鱼自然风干过程中细菌群落结构的变化规律。方法 采用高通量测序技术对新鲜鲅鱼以及风干2、4、6、8、12 d的鲅鱼样品中的细菌种类及其丰度进行分析。结果 新鲜鲅鱼中发光杆菌属（Photobacterium）、嗜冷单胞菌属（Psychrobacter）、交替假单胞菌属（Pseudoalteromonas）和黄杆菌属（Flavobacterium）所占比例较高，是新鲜鲅鱼的优势菌；风干过程中，Psychrobacter、Flavobacterium比例迅速减少；Pseudoalteromonas在风干前期比例增加，4 d后比例逐渐减少；Photobacterium在风干前2 d比例降低，之后比例迅速增加，12 d时比例高达80%，是传统咸干鲅鱼的优势菌属。鲅鱼风干过程微生物种类趋向简单化，菌群功能主要聚焦在化能异养、有氧异养和发酵，其中化能异养、有氧异养对应的丰度相对稳定，而发酵对应的丰度在风干后期呈增加趋势。胁迫耐受、兼性厌氧、运动性等表型丰度增加，好氧对应的丰度降低，这与风干后期发酵功能对应的丰度增加的现象一致。结论 高通量测序的结果可以更加全面的反映咸干鲅鱼风干过程中细菌种类及其丰度变化，这为进一步了解传统水产制品中的未可培养微生物、优化加工工艺提供了参考。

Change of bacterial flora during natural air drying of traditional dried salted mackerel

Objective In order to reveal the changes in bacterial colony structures of dried salted mackerel during the natural air-drying process. Methods The bacterial community compositions of fresh sample and samples dried for 2, 4, 6, 8 and 12 d were analyzed using high-throughput sequencing technology. Results Photobacterium, Psychrobacter, Pseudoalteromonas and Flavobacterium were dominant in the fresh sample. The proportions of Psychrobacter and Flavobacterium decreased rapidly during drying process. The proportion of Pseudoalteromonas increased in the early stage, and decreased gradually after Day 4. The proportion of Photobacterium decreased in the first 2 days, and increased rapidly thereafter, reached a level up to 80% at Day 12. So, Photobacterium was likely to be the dominant bacterial genus. The microbial diversity of dried salted mackerel tended to be simple. The functions of microbiota were mainly focused on chemoheterotrophy, aerobic chemoheterotrophy and fermentation. The abundance corresponding to chemoheterotrophy and aerobic chemoheterotrophy was relatively stable, while the abundance corresponding to fermentation showed an increasing trend in later period. The abundance of phenotypes such as stress tolerant, potentially parthenogenic, facultatively anaerobic and motility increased, while the abundance of aerobic decreased. This was consistent with the increase of fermentation function abundance in the later air-drying stage. Conclusion The results of high-throughput sequencing can comprehensively reflect the bacterial species and their abundances, which provides a reference for further understanding of unculturable microorganisms and processing technology optimization for the Chinese traditional aquatic products.