嗜冷菌对低温贮运水产品品质影响机制的研究进展

刘雨梦; 钱韻芳

DOI:10.12161/j.issn.1005-6521.2026.10.024

食品研究与开发:2026,47(10):191-200

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嗜冷菌对低温贮运水产品品质影响机制的研究进展

刘雨梦1，钱韻芳1，2，3 *

(1.上海海洋大学食品学院，上海 201306；2.上海市水产品加工及贮藏工程技术研究中心，上海201306；3.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306)

Advances in the Spoilage Mechanisms of Psychrophilic Bacteria on Aquatic Products Under Lowtemperature Storage and Transportation

LIU Yumeng1，QIAN Yunfang1，2，3 *

(1.College of Food Science & Technology，Shanghai Ocean University，Shanghai 201306，China；2.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation，Shanghai 201306，China；3.National Experimental Teaching Demonstration Center for Food Science and Engineering （Shanghai Ocean University），Shanghai 201306，China)

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投稿时间：2025-11-18

中文摘要: 低温贮运是延长水产品货架期的重要方式之一，但仍有部分微生物能在低温环境下维持活性。有关嗜冷菌及其对水产品品质的影响是近年来的研究热点。该文综述水产品中常见的嗜冷菌种类、适冷机制及其对水产品品质的影响，发现嗜冷微生物通过调整细胞膜的脂质构成、调控膜蛋白表达、调节类胡萝卜素合成量来维持细胞膜活性，同时生成嗜冷酶来维持低温下的高效代谢，通过群体感应来进行协作或拮抗等，不仅有助于加深对嗜冷菌致腐机制的了解，同时可为水产品低温保鲜技术的研究提供参考。

中文关键词: 水产品低温保藏嗜冷菌蛋白质冷适应机制

Abstract:Low-temperature storage and transportation is one of the important ways to extend the shelf life of aquatic products.However，some microorganisms are still able to maintain activity under low-temperature conditions.Research on psychrophilic bacteria and their effects on the quality of aquatic products has become a research hotspot in recent years.This review summarized the common types of psychrophilic bacteria in aquatic products，their cold-adaptation mechanisms，and their effects on aquatic product quality.It was found that psychrophilic microorganisms maintained cellular membrane activity by adjusting membrane lipid composition，regulating membrane protein expression，and modulating carotenoid levels.Meanwhile，they produced coldadapted enzymes to sustain efficient metabolism at low temperatures and engaged in quorum sensing to carry out cooperation or antagonism.This review not only helps to deepen the understanding of spoilage mechanisms caused by psychrophilic bacteria，but also provides references for research on low-temperature preservation technologies for aquatic products.

keywords: aquatic products low-temperature preservation psychrophilic bacteria protein cold-adaptation mechanism

文章编号：202610024 中图分类号： 文献标志码：

基金项目:国家自然科学基金青年科学基金项目（31501551）

作者	单位
刘雨梦	1.上海海洋大学食品学院,上海 201306；
钱韻芳	1.上海海洋大学食品学院,上海 201306；2.上海市水产品加工及贮藏工程技术研究中心,上海201306；3.食品科学与工程国家级实验教学示范中心（上海海洋大学）,上海 201306

Author Name	Affiliation
LIU Yumeng	1.College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China；
QIAN Yunfang	1.College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China；2.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation,Shanghai 201306,China；3.National Experimental Teaching Demonstration Center for Food Science and Engineering （Shanghai Ocean University）,Shanghai 201306,China

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