초록/요약

The present study attempted to identify the entire microbial ecology of salted seafood using both a culture-dependent method and high-throughput sequencing. Samples (10 types: shrimp, squid, oyster, Alaska pollock roe, cutlassfish intestine, beka squid, croaker, long-arm octopus, flatfish, and damselfish) from two different brands were collected in two seasons (summer and winter) (n = 120). Aerobic plate counts in summer (average 5.87 log CFU/g) were higher than in winter (average 5.05 log CFU/g). Coliforms were not discovered in most samples but were detected in the salted oyster, cutlassfish intestine, and flatfish (below LOQ–2.40 log CFU/g). Lactic acid bacteria were especially abundant in salted flatfish. Salted seafood contains both beneficial and potentially hazardous bacteria. Leuconostocaceae, which showed the largest relative abundance at the family level (34.97%), were especially prominent in salted long-arm octopus (65.35%). Enterobacteriaceae and Staphylococcus, potentially dangerous bacteria, were detected in salted Alaska pollock roe. Diversity analysis demonstrated that raw materials had a substantial impact on the microbial community of salted seafood. This is the first study to use two methods to study a wide variety of salted seafood. By presenting deep understandings of the microbiome of salted seafood, this study provides a foundation for research on fermented seafood. © 2023 The Authors