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为破解常温贮藏风味小龙虾易腐败变质的难题,该文应用高通量测序和气相-质谱分析技术(SPME-GC-MS)揭示风味小龙虾在正常和腐败时的微生物群落结构和挥发性风味化合物特征.结果表明:从微生物群落结构来分析,冷藏鲜虾HNA组以嗜水气单胞菌属(57%)、巨形球菌属(7.7%)、弧菌属(6.6%)、不动杆菌属(5%)、柠檬酸杆菌属(4.9%)、肠杆菌属(1.49%)为主;经过卤制冷藏的HND组以葡萄球菌属(17.04%)、气球菌属(4.46%)、黄单胞菌属(4.16%)、明串球菌(4.62%)、肠球菌属(2.77%)等为主;随着样品腐败变质,腐败组HNE和HNC的细菌多样性减少,优势腐败菌快速生长,且以肠球菌属、芽孢杆菌属、乳杆菌属、明串球菌属、魏斯氏菌属为主.从挥发性化合物成分来分析,未腐败组HNA和HND以烷烃类、醛类和酯类化合物为主;而腐败组HNE和HNC以醇类、酸类、含苯化合物、萜类、含N及含S化合物和醚类化合物为主,这说明随着样品腐败变质,挥发性化合物的含量和种类发生了变化.相关性分析结果表明肠球菌属、乳杆菌属和杆菌属与醇类、酸类、含苯类、萜类、醚类、含N及含S化合物呈显著正相关,而气单胞菌属、巨形球菌属、不动杆菌属、柠檬酸杆菌和弧菌与烷烃类和酯类化合物呈显著正相关,明串球菌与醇类呈显著正相关.总之,通过高通量测序和气相-质谱分析技术鉴定出的优势腐败菌和挥发性化合物可为常温储藏熟制风味小龙虾提供理论指导.“,”It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable. In order to establish an effective putrid prediction mechanism, high-throughput sequencing and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyse the microbial community structure and volatile flavor compounds of normal and putrid crayfish. The results showed that Aeromonas (57%), Macrococcus (7.7%), Vibrio sp. (6.6%), Acinetobacter (5%), Citrobacter (4.9%) and Enterobacter (1.49%) were the main bacterial genus in the refrigerated fresh crayfish (HNA). And Staphylococcus (17.04%), Aeromonas (4.46%), Xanthomonas (4.16%), Streptococcus (4.62%) and Enterococcus (2.77%) were the main bacterial genus in the marinated and refrigerated crayfish (HND). With the spoilage of samples (HNE and HNC), the diversity of bacteria decreased, and the specific spoilage bacteria grew rapidly, mainly Enterococcus, Bacillus, Lactobacillus, Leuconostoc, Weissella. Meanwhile, the volatile compounds in non-spoilage sample (HNA and HND) were mainly alkane compounds, aldehydes compound and esters compounds; and the volatile compounds in spoilage samples were mainly alcohols, acids, benzene compounds, terpenoids, N-containing compounds, S-containing compounds and ethers. This indicated that the contents and types of volatile compounds changed with the sample spoilage and deterioration. Correlation analysis results showed that Enterococcus, Lactobacillus and Bacillus were significantly positively correlated with alcohols, acids, benzene, terpenoids, N-containing compounds, S-containing compounds and ether compounds, while Aeromonas, Megasphaera, Acinetobacter, Citrobacter and Vibrio were significantly positively correlated with alkane compounds and esters compounds, and Leuconostoc were significantly positively correlated with alcohol compounds. These results can provide a theoretical guidance for the storage of cooked flavor crayfish at room temperature.