4.7 Article

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

期刊

FOOD RESEARCH INTERNATIONAL
卷 144, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.foodres.2021.110365

关键词

Fermented mandarin fish; Microbial diversity; Flavor substances; Core microorganisms; High-throughput sequencing; Fermented fish products

资金

  1. National Key R&D Program of China [2019YFD0901903]
  2. China Agriculture Research System [CARS-46, CARS47]
  3. National Natural Science Foundation of China [32001733]
  4. Guangdong Basic and Applied Basic Research Foundation [2021A1515010833]
  5. Special Scientific Research Funds for Central Nonprofit Institutes, Chinese Academy of Fishery Sciences [2020TD69, 2020TD73, 202002013]

向作者/读者索取更多资源

This study investigated and compared bacterial profiles and flavor compounds in three typical fermented mandarin fish products, revealing clear differences in microbiota among the products. Several bacteria were found to be correlated with the production of important flavor compounds, with three genera identified as the primary microorganisms contributing to more than six characteristic flavor compounds in fermented mandarin fish products.
Fermented mandarin fish have been receiving attention from consumers due to their nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an important impact on their flavor and quality. However, little is known about the microbiome and the differences among different products. In this study, the bacterial profiles and flavor compounds in three typical fermented mandarin fish products were investigated and compared, and a correlation network was used to explore the potential relationship between microorganisms and flavor. Bacterial community analysis demonstrated clear differences in microbiota among the HF-, MF-, and OF-fermented mandarin fish products. Psychrilyobacter, Fusobacterium, and Vibrio were the most dominant in the HF-, MF-, and OF-fermented products, respectively. In addition, 14, 12, and 4 flavor substances (relative odor activity value, ROAV >= 1) were detected in the muscles from the central dorsal and ventral sides of the three samples, respectively. Several bacteria correlated with the production of important flavor compounds, and three genera (Arcobacter, Psychrilyobacter, and Shewanella) were the primary microorganisms contributing to more than six characteristic flavor compounds in fermented mandarin fish products. Therefore, the study's systematic method allows identificating important microbes and characteristic volatile flavor compounds in fermented mandarin fish and provides new insights into the relationship between microorganisms and flavor.

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