This study aimed to achieve deeper insights into the microbiota composition and dynamic succession of the dry-cured black carp during storage using a high-throughput sequencing technique (HTS). The effect of lipid oxidation on microorganisms was also evaluated. Over 651 bacterial genera belonging to 37 phyla were identified. Firmicutes, Proteobacteria and Actinobacteria were the main bacterial phylum, some are highly associated with meat spoilage. Staphylococcus, Macrococcus and Acinetobacter were the most three microbial genera throughout the entire storage period (30 days). Between two different storage temperature, refrigeration at 4 °C could facilitate maintaining the microbial diversity, while 25 °C storage led to the formation of dominant microflora and the reduction of community diversity. Canonical correspondence analysis (CCA) showed that acid value (AV), malondialdehyde (MDA) and 4-hydroxy-2-hexenal (HHE) contents were three key environmental factors (oxidation products) affecting the profile of the microbiota. Staphylococcus presented a positive correlation with HHE content, while Macrococcus and Acinetobacter were negatively correlated with HHE content. These results could expand our knowledge on the effect of lipid oxidation on change of microbial distribution, it could also present an guideline to develop advanced storage methods for the vacuum packed dry-cured fish products.

这项研究旨在使用高通量测序技术（HTS）深入了解干腌黑black鱼在贮藏期间的微生物群组成和动态演替。还评估了脂质氧化对微生物的影响。鉴定出属于37个门的超过651个细菌属。Firmicutes，Proteobacteria和Actinobacteria是主要的细菌门，有些与肉变质高度相关。金黄色葡萄球菌，大球菌和不动杆菌在整个存储期间（30天）中，微生物是最多的三个微生物属。在两个不同的存储温度之间，在4°C下冷藏可以促进维持微生物多样性，而在25°C下存储则导致优势菌群的形成和群落多样性的降低。典型对应分析（CCA）表明酸值（AV），丙二醛（MDA）和4-羟基-2-己烯醛（HHE）含量是影响微生物群分布的三个关键环境因素（氧化产物）。葡萄球菌与HHE含量呈正相关，而大球菌和不动杆菌属与HHE含量呈负相关。这些结果可以扩展我们对脂质氧化对微生物分布变化影响的知识，也可以为开发真空包装的干腌鱼制品的高级存储方法提供指导。