title: Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C.
abstract: 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.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
authors.forename: Xiaochang
authors.initials: X
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
authors.forename: Yuemei
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
authors.forename: Dapeng
authors.initials: D
authors.lastname: Li
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, 100083, China. Electronic address: luoyongkang@263.net.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
mesh_terms: D000333:Aeromonas / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D000818:Animals; D002347:Carps / Q000382:microbiology*; D061353:Food Storage; D057141:Food, Preserved / Q000382:microbiology*; D064307:Microbiota / Q000235:genetics / Q000502:physiology; D011549:Pseudomonas / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012034:Refrigeration; D017747:Seafood / Q000382:microbiology*; D012965:Sodium Chloride
chemical_list: D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride
keywords: Bighead carp; Microbiota; Salt; Storage