The microbial ecology of sardines stored at 4 and 10 °C was determined using the Application Programming Interface (API) test with a stated statistical accuracy (%) at the species level for lactic acid bacteria, Enterobacteriaceae and Staphylococcus species. The microbial ecology of the gill (a), skin (b), meat (c) and intestine (d) of sardines stored at 4 °C was as follows; (a) Leuconostoc mesenteroides spp. 99.9%, Candida ciferrii 99.9%, Serratia odorifera 97.9%; (b) Enterobacter cloacae 95.6%, Pantoea spp. 62.8%, Pseudomonas luteola 99.7%, Rahnella aquatilis 78.3%; (c) Acinetobacter baumannii/calcoaceticus 98.5%, Pantoea spp. 62.8%, L. mesenteroides spp. 99.9% and (d) L. mesenteroides spp. 99.9%, Aeromonas hydrophila 65.4%. The microbial ecology of gill (e), skin (f), meat (g) and intestine (h) of sardines stored at 10 °C was as follows: (e) Cryptococcus humicola 79.9%, Cryptococcus laurentii 99.4%, Candida guilliermondii 99.8%, Staphylococcus lentus 99.4%; (f) L. mesenteroides spp. 99.9%, Candida ciferri 53.8–87.9%; (g) Pantoea spp. 25.4–70.5%, Morganella morganii 96.6% and (h) C. ciferrii 53.8–87.9%, A. hydrophila/caviae 97.8%, Cronobacter spp. 96.5%. All bacteria counts were mainly observed in the order: intestine > gill > skin > meat, at both storage temperatures. Statistical prediction models were developed to estimate the quality and shelf-life of sardines during storage. The quality of sardines was measured using regression models. The Pearson correlation r between storage times for the quality and shelf-life of gill, meat and intestine was 0.86 for sardines stored at 4 °C (model 1), and was $r=1$ for storage times for the quality of gill and meat at 4 and 10 °C (model 2).

使用应用程序编程接口（API）测试，确定乳酸菌，肠杆菌科和葡萄球菌菌种在沙丁鱼在4和10°C下的微生物生态学，并在物种水平上具有规定的统计准确度（％）。在4℃下储存的沙丁鱼的g（a），皮肤（b），肉（c）和肠（d）的微生物生态学如下：的（a）肠膜明串珠菌。99.9％，念珠菌99.9％，沙雷氏菌97.9％; （b）阴沟肠杆菌95.6 ％，Pantoea spp。62.8％，黄假单胞菌（Pseudomonas luteola） 99.7％，水生拉氏菌78.3％; （c）鲍曼不动杆菌/乙酸钙98.5％，泛菌属 mesenteroides spp.62.8 ％。99.9％和（d）mesenteroides spp。99.9％，嗜水气单胞菌65.4％。储存于10°C的沙丁鱼的g（e），皮肤（f），肉（g）和肠（h）的微生物生态学如下：（e）humicola隐球菌79.9％，laurent隐球菌99.4％，guilliermondii假丝酵母99.8 ％，慢链球菌99.4％; （f）L. mesenteroides spp。99.9％，白色念珠菌53.8-87.9％；（g）泛菌属 25.4–70.5％，摩根氏摩根菌96.6％和（h）C. ciferrii 53.8–87.9％，嗜水气单胞菌/甲维亚97.8％，Cronobacter spp。96.5％。在两个储存温度下，主要按照以下顺序观察所有细菌计数：肠>腮>皮肤>肉。开发了统计预测模型来估计沙丁鱼在储存过程中的质量和保质期。使用回归模型测量沙丁鱼的质量。在4°C下储存的沙丁鱼（模型1）的质量，保存时间，of，肉和肠的保质期与皮尔逊相关系数r为0.86。$\mathrm{[R}=\mathrm{1个}$ 在4和10°C下保存storage和肉的质量的存储时间（模型2）。