Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism

尸体 食品科学 化学 发酵 发酵鱼 风味 寡养单胞菌 鲜味 腐胺 酪胺 生物化学 16S核糖体RNA 基因
作者
Yan Li,Wenjing Li,Chunsheng Li,Laihao Li,Daqiao Yang,Yueqi Wang,Shengjun Chen,Di Wang,WU Yan-yan
出处
期刊:Food Research International [Elsevier BV]
卷期号:166: 112586-112586 被引量:28
标识
DOI:10.1016/j.foodres.2023.112586
摘要

Low-salt fermentation is an effective way to shorten the fermentation time of fish sauce. In this study, the changes of microbial community, flavor, and quality during the natural fermentation of low-salt fish sauce were studied, followed by the elucidation of flavor and quality formation mechanisms based on microbial metabolism. The 16S rRNA gene high-throughput sequencing showed that both richness and evenness of microbial community were reduced during fermentation. The microbial genera, including Pseudomonas, Achromobacter, Stenotrophomonas, Rhodococcus, Brucella, and Tetragenococcus were more suitable for the fermentation environment, and obviously increased along with the fermentation. There were a total of 125 volatile substances identified by HS-SPME-GC-MS, of which 30 substances were selected as the characteristic volatile flavor substances, mainly including aldehydes, esters, and alcohols. Large amounts of free amino acids were produced in the low-salt fish sauce, especially umami and sweet amino acids, as well as high concentrations of biogenic amines. Correlation network constructed by the Pearson's correlation coefficient showed that most characteristic volatile flavor substances were significantly positively correlated with Stenotrophomonas, Achromobacter, Rhodococcus, Tetragenococcus, and Brucella. Stenotrophomonas and Tetragenococcus were significantly positively correlated with most free amino acids, especially umami and sweet amino acids. Pseudomonas and Stenotrophomonas were positively correlated with most biogenic amines, especially histamine, tyramine, putrescine, and cadaverine. Metabolism pathways suggested that the high concentrations of precursor amino acids contributed to the production of biogenic amines. This study indicates that the spoilage microorganisms and biogenic amines in the low-salt fish sauce need to be further controlled, and the strains belonging to Tetragenococcus can be isolated as potential microbial starters for the production of low-salt fish sauce.
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