## 3 Results and Discussion
### Microbiological Analysis  
The results of the total viable counts of different bacteria groups are shown in Figure 2A. The initial count of the control was 1.33 \(\pm\) 0.47 Log (CFU g\({}^{-1}\)), and increased to 3.35 \(\pm\) 0.05 Log (CFU g\({}^{-1}\)) at the end of storage, which showed significant lower values than that of inoculated groups. The initial counts of different inoculated samples were approximately 4 Log (CFU g\({}^{-1}\)) as expected. _Pseudomonas fluorescens_ and _Pseudomonas mandeli_ grew fast after a decline within the initial 3 days. The count was 7.15 \(\pm\) 0.01 and 7.29 \(\pm\) 0.05 Log (CFU g\({}^{-1}\)), respectively, at day 12. Meanwhile, _Shewanella_ putrefaciens_ began to grow rapidly after the sample stored for 12 days. The count reach 8.24 \(\pm\) 0.03 Log (CFU g\({}^{-1}\)), and showed no significant difference from that of _Pseudomonas fluorescens_ group and _Pseudomonas mandeli_ group at the end of storage (\(p\) < 0.05). The other three bacteria grew at a slow rate, and showed a significant difference compared to others at the later period of storage. Generally speaking, the microorganisms contained in fish from freshwater waters mainly included _Pseudomonas_ and a wide variety of G\({}^{+}\) bacteria. [PERSON] et al. [33] studied the flora structure of North Atlantic cod under the conditions of 0 \({}^{\circ}\)C and micro freezing storage (\(-2\) and \(-3.6\)\({}^{\circ}\)C). The results showed that _Pseudomonas_ was  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Number** & **Most Similar Strain** & **Login Number** & **Similarity** \\ \hline
1 & _Shewanella_ sp. B157 & FN295752.1 & 95\% \\
2 & _Pseudomonas_ sp. 01 WB03.2-36 & FM161452.1 & 96\% \\
3 & _Uncultured bacterium clone_ C16 & AM411553.1 & 95\% \\
4 & _Shewanella bultica strain_ SS3 & JX032783.1 & 96\% \\
5 & _Shewanella bultica strain_ ST5 & JX032790.1 & 97\% \\
6 & _Shewanella bultica_ OS678 & CP002383.1 & 97\% \\
7 & _Pseudomonas fluorescens strain_ M2 & GU947867.1 & 97\% \\
8 & _Pseudomonas_ sp. MFY222 & AY331375.1 & 99\% \\
9 & _Pseudomonas_ sp. R-45822 & FF75122.1 & 100\% \\
10 & _Pseudomonas fluorescens_ & EF408245.1 & 100\% \\
11 & _Pseudomonas_ sp. CB10 & EU482914.1 & 99\% \\
12 & _Pseudomonas_ sp. MDT2-39-4 & JX949559.1 & 99\% \\
13 & _Uncultured bacterium clone_ 07 MIC062 & JF340783.1 & 99\% \\
14 & _Pseudomonas_ sp. 01 WB02.2-10 & FM161381.1 & 95\% \\
15 & _Staphylococcus barrier strain_ E3B & AY126243.1 & 98\% \\
16 & _Bacterium_ het-w-28 & KC810293.1 & 99\% \\
17 & _Pseudomonas_ sp. CB10 & EU482914.1 & 98\% \\
18 & _Pseudomonas_ sp. IGS61 & JN680232.1 & 99\% \\
19 & _Acinetobacter_ sp. EAXY14 & KC129073.1 & 99\% \\
20 & _Shewanella_ sp. B157 & FN295752.1 & 96\% \\
21 & _Microbulifier matriunits strain_ MTM147 & H705770.1 & 93\% \\
22 & _Uncultured Escherichia_ sp. N5 & AM712054.1 & 98\% \\
23 & _Gamma protobacterium_ BAL382 & KC140316.1 & 97\% \\
24 & _Alternomonadales bacterium_ HD-I-03-6 & AM931110.1 & 97\% \\ \hline \hline \end{tabular}
\end{table}
Table 1: 16S rDNA sequence similarities to closest relatives of DNA recovered from DGGE banks.  
the dominant bacteria for fish meat corruption after storage at 0 \({}^{\circ}\)C. [PERSON] et al. [34] also made a similar study and compared the bacterial composition of fresh carp slices and thawed carp slices after 4 weeks of freezing at 4 \({}^{\circ}\)C. It was found that the dominant bacteria in the spoilage of the two groups were _Pseudomonas_. It is consistent with our results.