Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

Abstract

This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC–MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as Lactobacillus, Staphylococcus, Enterobacter, etc., appeared to play a prominent part in the flavor formation of fish sauce. The difference was that only BWQ and BWE groups could produce ethyl-alcohol through amino acid metabolism, while YQ, BWE and BWQ groups could generate phenylacetaldehyde through the transformation of Phe by α-ketoacid decarboxylase and aromatic amino acid transferase. Our research contributes to clarifying the various metabolic roles of microorganisms in the flavor generation of fish sauce.

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis

“…The concentration of Met* during LP90 fermentation was substantially higher (5.64 g kg −1 ) than in MBF (0.25 g kg −1 ). Met*, known for its special bitter taste, imparts a deli meat flavor and unique aroma to FMBF, consistent with findings by Han et al 28 Flavorless amino acids are dominated by Arg and Lys*, which participate in important metabolic pathways as flavor metabolism precursors during fermentation.…”

Quality Assessment and Classification of Codonopsis Radix Based on Fingerprints and Chemometrics

“…The key advantages of the two-way orthogonal partial least square with discriminant analysis (O2PLS–DA) technique are the simplification of the model and the clarification of the distinctions between the various samples. This technique can be used to differentiate between different data classes, improve class separation, make interpretation simpler, and find possible biomarkers [ 35 , 36 , 37 ]. Here, the O2PLS–DA models were established with the score plot, as shown in Figure 6 , displaying a very good discrimination between samples.…”

Identification of Codonopsis Radix from different sources by integrating high‐performance liquid chromatography fingerprinting with chemometric approaches and Lobetyolin determination

“…Orthogonal two partial least squares discriminant analysis (O2PLS-DA) is a multivariate projection approach that can simplify the model and clarify the distinctions between the various samples. This technique can be used to distinguish between different data classes, promote class separation, make interpretation easier, and find possible biomarkers [33,34]. In this case, O2PLS-DA models were created with the score plot, as shown in Figure 4, demonstrating a high level of sample discrimination.…”