温度对水产饲料腐败过程中细菌多样性及群落结构的影响OA

Using high-throughput sequencing based on the 16S rRNA gene,we investigated the temporal dynamics of bacterial diversity and community structure in an aquatic feed subjected to spoilage under different temperature conditions.The feed was incubated at 25 ℃,30 ℃,and 35 ℃ for 30 days,and samples were collected every five days for bacterial enrichment,total DNA extraction,and Illumina MiSeq sequencing.The results showed that bacte-rial diversity in the feed exhibited an initial increase followed by a gradual decline across all temperature treatments during the spoilage process.At the genus level,Bacillus was the dominant taxon,accounting for 54.08%of the community,followed by Enterococcus(15.24%)and Lysinibacillus(13.39%).This study characterizes the chan-ges in bacterial diversity and community composition in aquatic feed during spoilage under varying temperature con-ditions,providing a theoretical basis for improving feed production and enhancing product stability.