胀包即食小龙虾中产气微生物的分离、鉴定与特性

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Abstract：The presenceofgas-producingmicrorganisms inready-to-eatcrayfishmaycauseitsblownpack spoilage，which significantlyaffects thestorageperiodandorganolepticqualityofcrayfish.To investigatethecausesof blownpackspoilage ofready-to-eatcrayfsh，gas-producingbacteriainready-toeatcrayfishwithblownpackspoilagewereisolated，detified andcharacterized.We used high-throughput sequencing technologyto analyze the dominant bacterial genera that cause spoilageofready-to-eatcrayfishisolatedthemajorgas-producing bacterium Weisellavirdescensandthe majorspoilage bacteriumBrochothrixthermosphactabythetaditionalisolationandculturemethod，andcharacterizedthepysicoemical properties and gas production capacity of W. viridescens.Due to the complexity of the crayfish processing environment， the prevention and control ofblown pack spoilage of crayfish during processing and storage is worth further exploration and research.

Keywords： crayfish; blown pack; spoilage; gas-producing bacteria; high-throughput sequencing

DOI：10.7506/rlyj1001-8123-20250210-033

中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2025）11-0031-08

小龙虾，学名克氏原螯虾，原产自北美洲，经由日本传入我国，因其强大的适应性和繁殖力，已逐渐成为我国重要的经济水产品之一。（剩余13288字）