Abstract
Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including acids, alcohols, aldehydes, ketones, N compound；benzene compound, alkyl aromatic compound, esters. and their types and contents changed with the fermentation time. The correlation analysis results showed that Staphylococcus was positively correlated with N-containing compounds and negatively correlated with alcohols. Lactobacillus was significant positively correlated with nonanoic acid,1-octen-3-ol, nonanal, tetradecanal, 2, 4-dimethyl styrene, decyl ene, ethyl caproate （0.01＜P＜0.05）. And negatively correlated with heptenic acid, 3-methylbutyric acid, 2, 3-butanediol, 2, 6-di-tert-butyl p-cresol, Copaene and myristic ethyl ester. Although the relative abundance of microorganisms such as Citrobacter, Turbulella, Psychrobacter, Acinetobacter, Oceanospirillales and Flavobacteria was relatively low in the whole fermentation process, there was also an obvious correlation with the formation of flavor substances. Conclusion: The microbial community and volatile flavor compounds have a series of changes with fermentation time, and there is a significant correlation between them.
Publication Date
4-25-2023
First Page
1
Last Page
10
DOI
10.13652/j.spjx.1003.5788.2022.81082
Recommended Citation
Mei-juan, YU; Hui, YANG; Lu-hong, HUANG; Huan, TANG; and Qun, ZHANG
(2023)
"The potential correlation between bacterial community and the characteristic volatile flavour of traditional fermented fish during solid fermentation,"
Food and Machinery: Vol. 39:
Iss.
3, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2022.81082
Available at:
https://www.ifoodmm.cn/journal/vol39/iss3/1
References
[1] 于美娟, 谭欢, 马美湖, 等. 传统固态发酵鱼中细菌群落多样性与品质特征分析[J]. 食品科学, 2017, 38（8）: 86-95.
[2] ZANG J H, XU Y S, XIA W S, et al. Quality, functionality, and microbiology of fermented fish: A review[J]. Critical Reviews in Food Science and Nutrition, 2020, 60（7）: 1 228-1 242.
[3] 王蔚新, 夏文水, 许艳顺, 等. 传统固态发酵淡水鱼品质及安全性研究进展[J]. 食品安全质量检测学报, 2014, 5（4）: 1 093-1 099.
[4] KUDA T, TANIBE R, MORI M, et al. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice production in the Noto Peninsula, Japan[J]. Fisheries Science, 2009, 75: 1 499-1 506.
[5] RABIE M, SIMON-SARKADI L, SILIHA H, et al. Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish （Feseekh） during ripening and storage[J]. Food Chemistry, 2009, 115（2）: 635-638.
[6] YIN L J, PAN C L, JIANG S T. Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel[J]. Journal of Food Science, 2002, 67（2）: 786-790.
[7] ZANG J H, XU Y S, XIA W S, et al. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp （Cyprinus carpio L.） inoculated with mixed starter cultures[J]. Food Microbiology, 2020, 90: 103487.
[8] WANG Z H, XU Z, SUN L M, et al. Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation[J]. Food Chemistry, 2020, 332: 127364.
[9] 王雪锋, 李春萍, 吴佳佳, 等. 臭鳜鱼发酵中滋味成分的鉴定与分析[J]. 中国食品学报, 2015, 15（1）: 222-229.
[10] 胡锦鹏, 吴曼铃, 时瑞, 等. 乳酸菌在发酵鱼制品加工中的应用研究概述[J]. 食品与发酵工业, 2020, 46（9）: 287-289.
[11] ZANG J H, XU Y S, XIA W S, et al. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing[J]. Food Research International, 2018, 111: 565-573.
[12] ZANG J H, XU Y S, XIA W S, et al. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp （Cyprinus carpio L.） inoculated with mixed starter cultures[J]. Food Microbiology, 2020, 90: 103487.
[13] CAPORASO J G, KUCZYNSKI J, STOMBAUGH J, et al. QIIME allows analysis of high-throughput community sequencing data[J]. Nature Methods, 2010, 7（5）: 335-336.
[14] EDGAR R C. UPARSE: Highly accurate OTU sequences from microbial amplicon reads[J]. Nature Methods, 2013, 10（10）: 996-998.
[15] EDGAR R C, HAAS B J, CLEMENTE J C, et al. UCHIME Improves sensitivity and speed of chimera detection[J]. Bioinformatics, 2011, 27（16）: 2 194-2 200.
[16] RAPSANG G F, JISHI S R. Molecular and probiotic functional characterization of Lactobacillus spp. associated with traditionally fermented fish, tungtap of meghalaya in northeast India[J]. Proc Natl Acad Sci, 2013（10）: 1 007-1 018.
[17] 王乃富, 李春阳, 阎征. 乳酸菌发酵对鳙鱼肉糜菌相与品质的影响[J]. 食品科学, 2011, 32（7）: 92-96.
[18] ZENG X F, XIAO W S, JIANG Q X, et al. Effect of autochthonous starter cultures on microbiological and characteristics of Suan yu, a traditional Chinese low salt fermented fish[J]. Food Control, 2013, 33（2）: 344-351.
[19] 王泽晗, 陶昱豪, 孙黎明, 等. 苗族酸酢鱼发酵过程中微生物群落、氨基酸及水分动态变化规律[J]. 食品科学, 2021, 42（12）: 116-122.
[20] BAO R Q, LIU S S, JI C F, et al. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3[J]. Frontiers in Microbiology, 2018, 9: 03003.
[21] DAI Z, LI Y, WU J, et al. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu （stinky mandarinfish） [J]. Journal of Food Science, 2013, 78（11）: M1778-M1783.
[22] ZHANG H, LI Y, XU K, et al. Microbiological changes and biodiversity of cultivable indigenous bacteria in Sanbao larger yellow croaker （Pseudosciaena crocea）, a Chinese salted and fermented seafood[J]. Journal of Food Science, 2015, 80（4）: M776-M781.
[23] GUAN L, CHO K H, LEE J H. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria[J]. Food Microbiology, 2011, 28（1）: 101-113.
[24] GASSEM M A. Microbiological and chemical quality of a traditional salted-fermented fish （Hout-Kasef） product of jazan region, saudi arabia[J]. Saudi Journal of Biological Sciences, 2019, 26（1）: 137-140.
[25] MARUI J, BOULOM S, PANTHAVEE W, et al. Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented 6sh product in Laos[J]. Fisheries Science, 2014, 80（5）: 1 109-1 115.
[26] WANG Y, SHEN Y, WU Y, et al. Comparison of the microbial community and flavor compounds in fermented mandarin fish （Siniperca chuatsi）: Three typical types of Chinese fermented mandarin fish products[J]. Food Research International, 2021, 144: 110365.
[27] 李莹, 白凤翎, 励建荣. 发酵海产品中微生物形成挥发性代谢产物研究进展[J]. 食品科学, 2015, 36（15）: 255-259.
[28] LEE P R, CHONG I S M, YU B, et al. Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine[J]. Food Research International, 2012, 45（1）: 177-183.
[29] 吴海燕, 杨磊, 李思东, 等. 生物催化风味在水产品加工中的应用[J]. 广东化工, 2010, 37（7）: 66-67.
[30] XIANG Y Z, LI X Y, ZHENG H L, et al. Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments[J]. LWT-Food Science and Technology, 2021, 146: 111456.
[31] 马媛, 耿伟涛, 王金菊, 等. 乳酸菌代谢与食品风味物质的形成[J]. 中国调味品2019, 44（1）: 159-163, 172.
[32] 杜颖琦, 范丽莉, 欧昌荣, 等. 鲭鱼发酵过程中挥发性风味成分与细菌种群演替的相关性研究[J]. 食品工业科技, 2022, 43（20）: 152-162.
[33] LIU J, WU Q, WANG P, et al. Synergistic effect in core microbiota associated with sulfur metabolism in spontaneous Chinese liquor fermentation[J]. Applied Environmental Microbiology, 2017, 83（24）: e01475-17.
[34] WANG S, WU Q, NIE Y, et al. Construction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation[J]. Applied Environmental Microbiology, 2019, 85（10）: e03090-18.