期刊
FOOD CHEMISTRY
卷 426, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.136568
关键词
16S metabarcoding; Fermented fish; Flavour; Next generation sequencing; Pathway prediction
The fermentation time of Malaysian fish sauce (budu) varies and can be one to twelve months, resulting in inconsistent quality. Microbiota, metabolic pathways, and volatile metabolite profiles were analyzed at different stages of budu fermentation. The composition of microbiota and metabolic pathways changed during fermentation, indicating the maturity and quality of budu. This study provides references for quality control and fermentation monitoring.
The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metabolic pathways and volatile metabolites profiles were determined at different stages of budu fermentation. Budu fermented for 1 and 3 months were characterized by the presence of Gram negative Enterobacterales, Gammaproteobacteria, and Fusobacteriaceae, which continuously decrease in abundance over fermentation time. The metabolic pathways prediction grouped 1- and 3- month budu in a cluster enriched with degradation reactions. 6-month budu were dominated by Halanaerobium and Staphylococcus, while the 12-month were dominated by Lentibacillus, Bacilli, and Halomonas. Biosynthesis-type predicted pathways involving protein and lipid derivatives were enriched in 6- and 12-month fermented budu, accumulating 2,6-dimethylpyrazine, methyl 2-ethyldecanoate, 2-phenylacetaldehyde, 3-methylbutanal, and 3-methylbutanoic acid. These compounds may indicate budu maturity and quality. This result may assist as a reference for quality control and fermentation monitoring.
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