大黄鱼是我国近海重要的经济鱼类，鱼在运输过程中极易死亡，因此市售大黄鱼常以冷藏方式贮运。大黄鱼在冷藏过程中的特定腐败菌是腐败希瓦氏菌，该菌是导致冷藏大黄鱼品质劣变、产生腐败臭味和异味的重要原因；但是目前缺乏腐败希瓦氏菌的基因组信息和明确的致腐机理。本项目从冷藏大黄鱼保鲜过程中分离到多株具有不同致腐能力的腐败希瓦氏菌，并以其中具有最强和最弱致腐能力的2株菌作为研究对象，在通过全基因组测序得到它们的基因组精细图基础上，利用比较基因组学分析不同腐败希瓦氏菌在致腐能力上的差异原因，进而采用RNA-Seq测序和实时荧光定量PCR技术，探明这2株菌在不同生长时序的转录组以及致腐因子和差异表达基因的转录本、代谢途径等信息，开展腐败希瓦氏菌致腐机理的研究，这不仅为腐败希瓦氏菌的基础生物学研究奠定基础，以及为发展大黄鱼低温保鲜技术提供有力的支撑，而且还将大大推动对食品腐败菌在食品腐败过程中致腐机理的认识。

Large yellow croaker (Pseudosciaena crocea), as an economic food fish, has been one of the most widely marine cultured species in China. Due to active and aggressive characters, large yellow croaker is highly susceptible to die during transport, so it is commonly sold under low-temperature stored condition. Shewanella putrefaciens, the specific spoilage organism of large yellow croaker during low-temperature storage, will cause deterioration of fish quality and produce smell and odor. However, little information is available on the genome and spoilage mechanism of this bacterium. Several strains of S. putrefaciens with different spoilage capability were isolated during the fish storage, and two strains with the strongest or weakest spoilage capacity were selected as research objects. Then they will be subjected to whole genome sequence analysis to produce detailed maps of genome. Comparative genome analysis will reveal specific genomic regions that are potentially implicated in spoilage capability. In addition, whole transcriptome RNA-Seq analysis and real-time quantitative PCR method will be used to identify genes important for characteristic phenotypes of S. putrefaciens such as those involved in reducing trimethylamine N-oxide to nauseous trimethylamine, and finally to explore the main spoilage mechanism of this specific spoilage organism. These findings will not only lay the foundation for basic biological research of S. putrefaciens, but also provide the strong support for the development of preservation technology of large yellow croaker, and facilitate the understanding of the mechanism of food spoilage bacteria in food spoilage process.