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Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation

文献类型： 外文期刊

作者： Xiao, Naiyong 1 ; Xu, Huiya 1 ; Hu, Yun 1 ; Zhang, Yurui 1 ; Guo, Quanyou 3 ; Shi, Wenzheng 1 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

2.Natl R&D Branch Ctr Freshwater Aquat Prod Proc Tec, Shanghai 201306, Peoples R China

3.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China

4.999 Huchenghuan Rd, Shanghai, Peoples R China

关键词： Natural fermentation; Grass carp; Microbial diversity; Volatile compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 165 卷

页码：

收录情况： SCI

摘要： Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor formation in traditional fermented grass carp products is still unclear. In this study, the diversity and succession of microbial communities and the variation of volatile compounds during natural fermentation of grass carp were analyzed using high-throughput sequencing of 16S rRNA and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. The core functional microorganism and key volatile compounds were identi-fied, and their potential relationship was revealed using a correlation network model analysis. The microbial community analysis result showed that the microbial diversity during natural fermentation of grass carp decreased markedly with increasing fermentation time, and Lactiplantibacillus, Staphylococcus, and Enterobacter were the dominant genera in naturally fermented grass carp. HS-SPME-GC-MS analysis result showed that 45 volatile compounds were identified from fermented samples, among which 13 compounds (e.g., hexanal, hep-tanal, nonanal, decanal, 3-octanone, 3-methyl-1-butanol, 1-hexanol, 1-heptanol, 1-octen-3-ol, 1-octanol, ethyl acetate, 3-methyl-1-butanol acetate, and 2-methoxy-4-vinylphenol) were identified as the key volatile com-pounds. Additionally, the correlation network model analysis result revealed that Lactiplantibacillus showed significantly positive correlations with most of the key volatile compounds, making an important contribution to the formation of volatile flavor in naturally fermented grass carp. This study may lead to an understanding of the role of core functional microorganisms in the formation of volatile flavor during the natural fermentation of grass carp and provide some theoretical guidance for the industrial production of high-quality fermented grass carp products.

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