中文摘要：

为研究传统和乳酸菌法加工腌干鱼过程微生物的变化规律，为优化腌干鱼工艺提供理论依据，采用MiSeq测序技术，研究腌干鱼在不同加工阶段的细菌多样性，结果表明：腌干鱼加工过程微生物种类丰富，主要分为三大类：拟杆菌门（Bacteroidetes）、厚壁菌门（Firmicutes）和变性菌门（Proteobacteria）；蓝圆鲹初始菌相中优势细菌为肠杆菌科（Enterbacteriaceae）、肠球菌科（Enterococcactae）、假单胞菌科（Pseudomonadaceae）和希瓦氏菌科（Shewanellaceae）；海鲈初始菌相中优势菌主要是气单胞菌科（Aeromonadaceae）、芽孢杆菌科（Bacillaceae）、葡萄球菌科（Staphylococcaceae）、丛毛单胞菌科（Comamonadaceae）、肠杆菌科（Enterbacteriaceae）、肠球菌科（Enterococcaceae）、摩式摩根菌科（Moraganellaceae）、链球菌科（Streptococcaceae）等。传统腌制加工过程中菌相比较单一，优势菌主要是弧菌科（Vibrionaceae）、葡萄球菌科（Staphylococcaceae）、假单胞菌科（Pseudomonadaceae）和动性球菌科（Planococcaceae）；而接种乳酸菌发酵后，加工过程中细菌多样性呈现增加趋势，并且乳酸菌成为优势菌，促进了微杆菌科（Exiguobacteracea），葡萄球菌（Staphylococcaceae）等优势菌的繁殖；此外还检测到气单胞菌（Aeromonadaceae）和乳杆菌（Lactobacillaceae）等传统蓝圆鲹腌制加工过程中没有出现的菌。海鲈在腌制加工过程中细菌多样性明显高于蓝圆鲹，乳酸菌法腌制加工过程中细菌多样性明显增加。

英文摘要：

In this study,we investigated the microbial variations during the processing of traditional salted fish and lacticacid-fermented fish,aiming to provide a theoretical basis for the new processing technology.Illumina MiSeq sequencingwas applied to analyze the microbial community diversity in dried-salted fish during different processing stages.The resultsindicated that the processing system contained highly diverse bacteria,which could be mainly divided into three categories:Bacteroidetes,Firmicutes and Proteobacteria.Enterbacteriaceae,Enterococcactae,Pseudomonadacea and Shewanellaceaewere dominant microorganisms in brown-striped mackerel scad(Decapterus maruadsi)during the initial stages ofprocessing while Aeromonadaceae,Bacillaceae,Staphylococcaceae,Comamonadaceae,Enterbacteriaceae,Enterococcaceae,Moraganellaceae and Streptococcaceae were dominant microorganisms in sea bass(Lateolabrax japonicus).The microbialcommunity was homogeneous during the traditional curing process,and the dominant microorganisms identified wereVibrionaceae,Staphylococcaceae,Pseudomonadaceae and Planococcaceae.After inoculation of lactic acid bacteria,themicrobial diversity during the fermentation process showed an increasing trend,and lactic acid bacteria became dominantand promoted the growth of the dominant bacteria Exiguobacteracea and Staphylococcaceae;Aeromonadaceae andLactobacillaceae,which did not appear during the traditional processing,were detected.Microbial community diversity in sea bass during the curing process was significantly higher than that in brown-striped mackerel scad.Microbial communitydiversity was also increased markedly during the processing of lactic acid-fermented fish.