Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Shen, Yingying; Wu, Yanyan; Wang, Yueqi; Li, Laihao; Li, Chunsheng; Zhao, Yongqiang; Yang, Shihui

doi:10.1016/j.foodchem.2021.129107

Cited by 95 publications

(56 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many studies have been conducted on microorganisms, probiotics, and other substances in fermented foods such as wine [6], Siniperca chuatsi [7], soybean [8], and cheese [9]. Researchers have sought to understand the microbiome of fermented foods and how it might affect consumers.…”

Section: Introductionmentioning

confidence: 99%

Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

Chen

Zhou

et al. 2021

Processes

View full text Add to dashboard Cite

Suansun, made from fresh bamboo shoots fermented without salt, is a traditional food in China’s southern region and is popular for its nutritious and unique flavor. To comprehensively understand the microbial species and characteristics of suansun, Illumina HiSeq metagenomic sequencing technology was used to sequence suansun’s fermentation broth obtained from six traditional producing areas in southern China, and the microbial community structure, diversity, and functional genes were analyzed. A total of 8 phyla, 16 classes, 30 orders, 63 families, 92 genera, and 156 species of microorganisms were identified in the suansun samples, with Lactiplantibacillus predominating, accounting for up to 81% of the species, among which 12 species, including Lactiplantibacillus plantarum, were the main species. A total of 12,751 unigenes were annotated to 385 metabolic pathway classes, of which 2927 unigenes were involved in carbohydrate metabolism. Lactiplantibacillus fermentum, Lactiplantibacillus plantarum, and Lactiplantibacillus brucei were involved in the metabolism of most nutrients and flavor substances in suansun. Overall, these results provide insights into the suansun microbiota and shed light on the fermentation processes carried out by complex microbial communities.

show abstract

Section: Introductionmentioning

confidence: 99%

Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

Chen

Zhou

et al. 2021

Processes

View full text Add to dashboard Cite

show abstract

“…Fusobacteriaceae are the main spoilage bacteria in aquatic products captured in polluted water. Their metabolites in carbohydrate fermentation pathways are mixed organic acids or alcohols [ 47 ]. The Streptococcaceae bacteria are common in the intestinal tract, most of which are not pathogenic [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

The Application of Bacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish

Zhang

Tong

You

et al. 2021

Foods

View full text Add to dashboard Cite

Inhibiting the growth of spoilage bacteria, such as Pseudomonas spp., is key to reducing spoilage in fish. The mucus adhesion test in vitro showed that the adhesion ability of Bacillus subtilis was positively correlated with its inhibition ability to Pseudomonas spp. In vivo experiments of tilapia showed that dietary supplementation with B. subtilis could reduce the adhesion and colonization of Pseudomonas spp. in fish intestines and flesh, as well as reduce total volatile basic nitrogen (TVB-N) production. High throughput and metabolomic analysis showed treatment with B. subtilis, especially C6, reduced the growth of Pseudomonas spp., Aeromonas spp., Fusobacterium spp., and Enterobacterium spp., as well as aromatic spoilage compounds associated with these bacteria, such as indole, 2,4-bis(1,1-dimethylethyl)-phenol, 3-methyl-1-butanol, phenol, and 1-octen-3-ol. Our work showed that B. subtilis could improve the flavor of fish by changing the intestinal flora of fish, and it shows great promise as a microecological preservative.

show abstract

“…Spontaneous fermentation is a traditional method for extending the shelf life, improving the flavor, and enhancing the quality of food . Fermented mandarin fish (Siniperca chuatsi) is a traditional Chinese natural fermented food that is typically prepared by adding spices and salt to fresh fish, followed by fermentation in a short-term, low-salt, low-temperature curing process (Shen et al, 2021). Because of its long history and unique regional flavor, fermented mandarin fish is popular among consumers in Asian countries such as Japan, Korea, Thailand, and China.…”

Section: Introductionmentioning

confidence: 99%

“…The fermentation of mandarin fish is mainly controlled by modifying the salinity, temperature, and composition. In our previous study, the potential relationship between microorganisms and the production of flavor substances during mandarin fish fermentation was evaluated (Shen et al, 2021). VOCs were generated through protein hydrolysis, lipid degradation and oxidation, Maillard reactions, and Strecker degradation during fermentation.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Wang

Shen

et al. 2021

Front. Bioeng. Biotechnol.

Self Cite

View full text Add to dashboard Cite

Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

show abstract

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Cited by 95 publications

References 35 publications

Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

The Application of Bacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Contact Info

Product

Resources

About