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首页> 外文期刊>Foods >Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product ( Rakfisk ) from Six Different Producers during Two Consecutive Seasonal Productions
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Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product ( Rakfisk ) from Six Different Producers during Two Consecutive Seasonal Productions

机译：在两次连续的季节性生产中探索来自六个不同生产者的传统挪威发酵鱼产品（Rakfisk）的盐水菌群

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The purpose of this study was to explore the microbiota of Norwegian fermented fish ( rakfisk ), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrations (between 3.8% and 7.2% NaCl), ripening temperatures (between 3.5 and 7.5 °C), fish species (trout or char), and fish upbringing (wild trout, on-shore farmed trout or char, and off-shore farmed char). The microbiota in the brine during the ripening process was mainly characterized by DNA-based, culture-independent methods. In total, 1710 samples were processed and of these 1342 were used for the final analysis. The microbiota was dominated by Gammaproteobacteria and Bacilli with the largest variance between samples associated with the genera Psychrobacter and Lactobacillus . The variance in the material was mainly determined by the origin of the samples, i.e., the different producers. The microbiota from the individual producers was to a large extent reproducible from one year to the next and appeared to be determined by the relatively small differences in the salinity and the ripening temperature. This is the first study exploring the microbiota in rakfisk brine and it provides insights into environmental factors affecting the rakfisk ecosystems.
机译：这项研究的目的是探讨挪威发酵鱼（rakfisk）的微生物群，这是挪威市场上流行的传统产品。使用了在随后的两年中从六个生产商那里收集的盐水样品。生产者采用不同的盐浓度（3.8％至7.2％NaCl），成熟温度（3.5至7.5°C之间），鱼类（鳟鱼或炭烧）和鱼类养育（野生鳟鱼，岸上养殖鳟鱼或炭烧），和离岸养殖炭。成熟过程中盐水中的微生物群主要通过基于DNA的，与培养无关的方法来表征。总共处理了1710个样本，其中1342个样本用于最终分析。该菌群以丙种杆菌和芽孢杆菌为主，与Psychrobacter属和Lactobacillus属相关的样品之间的变化最大。材料的差异主要取决于样品的来源，即不同的生产者。单个生产者的微生物群从一年到下一年在很大程度上是可重现的，并且似乎是由盐度和成熟温度的相对较小的差异决定的。这是首次探索拉菲斯克盐水中的微生物群的研究，它为影响拉菲斯克生态系统的环境因素提供了见识。

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