The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets.

中文翻译：

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香兰素和壳聚糖涂层组合对冷藏菱Turbo（Scophthalmus maximus）鱼片的微生物多样性和保质期的影响。

在本研究中，研究了香兰素和壳聚糖（VC）涂层组合对菱形（（Scophthalmus maximus）菲力在15±4天±15天的贮藏期中微生物群组成和货架期的影响。定期分析对照和带涂层的鱼类样品的感官和化学属性[总挥发性碱性氮（TVB-N），硫代巴比妥酸反应性物质（TBARS）和pH]和主要腐败菌群的存在。结果表明，香兰素（终浓度2 mg / ml）联合1％壳聚糖处理后，turbo鱼肉的感官和化学质量得到有效改善，与对照组相比，保质期延长了6至7天。此外，高通量测序显示，Proteobacteria（52.2％）和Firmicutes（29。在新鲜菱角鱼片中，门菌丝水平的优势菌为8％；而在伪劣菱角鱼片中，假单胞菌科（40.2％）和乳杆菌科（39.4％）是家族的优势菌。但是，在VC处理后，由于潜在细菌（特别是腐败细菌）的生长抑制以及储存结束时丰富的细菌多样性，假单胞菌科和乳杆菌科的相对丰度显着下降。因此，我们的数据表明，VC处理可能会有效减少细菌引起的品质下降和延长冷冻菱turbo的保存期限。VC处理后，由于潜在细菌（特别是腐败细菌）的生长抑制以及储存结束时丰富的细菌多样性，假单胞菌科和乳杆菌科的相对丰度显着降低。因此，我们的数据表明，VC处理可能会有效减少细菌引起的品质下降和延长冷冻菱turbo的保存期限。VC处理后，由于潜在细菌（特别是腐败细菌）的生长抑制以及储存结束时丰富的细菌多样性，假单胞菌科和乳杆菌科的相对丰度显着降低。因此，我们的数据表明，VC处理可能会有效减少细菌引起的品质下降和延长冷冻菱turbo的保存期限。