Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei : Quantization of microbial contribution through influence of genus
文献类型： 外文期刊
作者： Li, Chunsheng 1 ; Chen, Shengjun 1 ; Huang, Hui 1 ; Li, Jun 2 ; Zhao, Yongqiang 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.Zhongkai Univ Agr & Engn, Coll Light Ind & Food,Minist Agr & Rural Affairs, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangzhou 510225, Peoples R China
关键词： Tilapia surimi; Cooperative fermentation; Microbial composition; Volatile compounds; Correlation network
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 449 卷
页码：
收录情况： SCI
摘要： Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography-mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value >= 1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.
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