Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

文献类型： 外文期刊

第一作者： Li, Wenya

作者： Li, Wenya;Mi, Si;Sang, Yaxin;Sun, Jilu;Liu, Xiaochang

作者机构：

关键词： Shrimp paste; Biogenic amines; Bacterial community; High-throughput sequencing; Fermentation; Total volatile basic nitrogen

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： The main purpose of the present study was to investigate the influence of two fermentation temperatures (10 degrees C and 20 degrees C) on the physicochemical properties and bacterial community composition of the low-salt shrimp paste. The physicochemical properties pH values, total volatile basic nitrogen (TVBN), amino acid nitrogen (AAN) and biogenic amines (BAs) of low-salt shrimp paste were analyzed and compared. The bacterial community composition was analyzed by high-throughput sequencing technology. Results indicate that the pH value fluctuated between 8.50 and 7.95, and the AAN, TVBN and total BAs levels of low-salt shrimp paste increased gradually after fermentation started, but the AAN content fluctuated steadily after 12 w. The contents of TVBN and total BAs in shrimp paste fermented at 10 degrees C were lower than those at 20 degrees C. Thus, the appropriate fermentation temperature and period were 10 degrees C and 12 w, respectively. Carnobacteriaceae and Staphylococaceae were the predominant family for the fermented shrimp paste. At the genus level, Alkalibacterium was predominantly present at 8 wk (96.36%), while Staphylococcus became the predominant one at 20 wk (58.71%). Correlation analysis shows that Alkalibacterium was positively associated with tyramine (R-2 = 0.59), and Staphylococcus and Tetragenococcus were positively associated with AAN and TVBN. These findings are used to facilitate the quality control and improvement of low-salt shrimp paste production process in the future.

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