Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C

• Xiaochang Liu ^[1] ; Yuemei Zhang ^[1] ; Dapeng Li ^[1] ; Yongkang Luo ^[1]
  1. [1] China Agricultural University

     China Agricultural University

     China

     
• Localización: Food microbiology, ISSN 0740-0020, Vol. 62 (April), 2017, págs. 106-111
• Idioma: inglés
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• Resumen

  • The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 °C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage.