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

文献类型： 外文期刊

作者： Li, Yan 1 ; Li, Wenjing 1 ; Li, Chunsheng 1 ; Li, Laihao 1 ; Yang, Daqiao 1 ; Wang, Yueqi 1 ; Chen, Shengjun 1 ; Wang, Di 1 ; Wu, Yanyan 1 ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China

2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China

3.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China

4.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China

5.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

关键词： Low -salt fish sauce; Microbial community; Volatile flavor substances; Free amino acids; Biogenic amines; Correlation network; Metabolism pathways

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 166 卷

页码：

收录情况： SCI

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 com-munity were reduced during fermentation. The microbial genera, including Pseudomonas, Achromobacter, Sten-otrophomonas, 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, Tetra-genococcus, 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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