Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
文献类型： 外文期刊
作者： Nie, Shi 1 ; Li, Laihao 1 ; Wu, Yanyan 1 ; Xiang, Huan 1 ; Li, Chunsheng 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Cen, Jianwei 1 ; Yang, Shaoling 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
关键词： Sea bass fermentation; Metabolites; High -throughput sequencing; Microbial communities
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 167 卷
页码：
收录情况： SCI
摘要： Microbial diversity is essential for determining the characteristic quality of fermented sea bass products. However, how microbial community succession affects metabolite profiles during fermentation remains poorly understood. In this study, using 16S and 18S rRNA gene sequencing, eight bacterial and four fungal microorganisms were identified as the dominant genera during the fermentation of sea bass. Ultra-high performance liquid chromatography with triple time-of-flight mass spectrometry was used to identify the metabolite profiles and a total of 54 metabolites were identified. Our results showed that the metabolic activities of Streptococcus, Macrococcus, Psychrobacter, Trichosporon, and Aspergillus were correlated with the production of amino acids, peptides, amines, lipids, and organic acids. Metabolic pathway analysis showed that these metabolites are related to various types of amino acid metabolism. We hope that our study will provide a new theoretical basis and research perspective that may improve the sea bass fermentation process.
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