Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent.

Automated summary

This study investigated the impact of using halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. The results showed that the starter-inoculated samples had higher texture, appearance, and overall quality scores, with an increase in volatile compounds contributing to a more intense flavor. While some flavor substances were lower in the starter-inoculated samples compared to the traditional sample, the use of starters significantly reduced fermentation time and partially mimicked the traditional flavor profile.