Microbial Community Structure and Diversity of Shrimp Paste at Different Fermentation Stages

Abstract

9High-throughput sequencing was used to reveal the highly diverse bacterial 10 populations in shrimp paste at different fermentation stages. We studied three stages of 11 fermentation and obtained 448,916 reads. Using this approach, we revealed the presence 12 of 30 phyla, 55 classes, 86 orders, 206 families and 695 genera of bacteria in the shrimp 13 paste. Shrimp paste in fermentation metaphase had a more diverse microbiota than that in 14 fermentation prophase and fermentation anaphase. Diversity appeared greatest in 15 fermentation anaphase. The four dominant phyla were Proteobacteria, Firmicutes, 16 Actinobacteria, and Bacteroidetes. The most common genera were Psychrobacter, 17 Halomonas, Bacillus, Alteribacillus, and Lactococcus. Their content varied at different 18 stages of fermentation. All the microbiome presented a variety of changes in the 19 microbial diversity of shrimp paste. 20 Importance 21 Most research on the microbial diversity of shrimp paste has focused on the shrimp 22 culture environment, or the chemical composition and sensory attributes of the paste. 23 Applied and Environmental Microbiology 2 Little research has been conducted on the microbial diversity and composition of shrimp 24 paste. The relationship between microbes and the flavor and quality of shrimp paste has 25 thus been unknown. We therefore analyzed the microbial composition and variation of 26 shrimp paste at different stages of fermentation. The dominant bacteria in fermentation 27 prophase, metaphase, and anaphase were identified. Our preliminary findings give some 28 insight into which microbes contribute to the flavor of shrimp paste and suggest how to 29 improve its flavor. In addition, our findings are relevant to optimizing the production of 30 shrimp paste and guaranteeing its quality and safety.31

Bacterial diversity on wild shrimp post larvae in a mangrove biodiversity hotspot

“…The dominance of Proteobacteria, Actinobacteria, Firmicutes and Bacteroidetes in shrimp microbiome in this study showed similarity with the previous studies (Rungrassamee et al, 2013;Tzeng et al, 2015;Huang et al, 2016). Interestingly, bacterial communities detected in shrimp paste produced from China were also dominated by the same phyla (Dai et al, 2018). Huang et al (2016) and Zheng et al (2017) reported that the bacterial diversity of white shrimp, Litopenaeus vannamei is significantly different in genus level at different life stages but the phylum level was similar even after undergoing food processing.…”

Fermented shellfish condiments: A comprehensive review

“…Within each of fermented shrimp products, there was a correlation between dominant bacterial communities and flavor, safety, and quality (K. H. Kim et al, 2019;Pongsetkul et al, 2017;Tamang, Shin, et al, 2016;Visessanguan & Chaikaew, 2015). For instance, the shrimp paste from the study by Dai et al (2018) was found to contain the genera Psychrobacter and Halomonas which are predominant during different stages of fermentation. The two bacteria grew well in high salt concentrations and were often associated with food spoilage and hygiene issues, respectively (Burch et al, 2013;Møretrø & Langsrud, 2017;G.…”

“…The two bacteria grew well in high salt concentrations and were often associated with food spoilage and hygiene issues, respectively (Burch et al., 2013; Møretrø & Langsrud, 2017; G. Wu et al., 2015). This was because both Psychrobacter and Halomonas were able to release lipolytic enzymes that facilitate degradation of lipids, resulting in off‐flavor in high‐salt fermentation (Dai et al., 2018; B. M. Kim et al., 2015).…”

“…As such, culture-independent methods including molecular techniques such as next-generation sequencing and traditional sequencing which involve the analysis of 16S rRNA genes through temperature gradient gel electrophoresis or denaturing have been performed to study the bacterial community of various fermented shellfish condiments (Phewpan et al, 2020;Roh et al, 2010). Several important reasons exist for investigation of microbial diversity in fermented shellfish condiments including gaining an understanding of the microorganisms taking part in the fermentation, prediction of the flavor of the fermented products, and improvement of the fermentation process (Dai et al, 2018;Phewpan et al, 2020). In addition, with the use of advanced sequencing methods such as high-throughput sequencing, it enables simultaneous sequencing of multiple DNA molecules, facilitating comprehensive and in-depth analysis of the genome and transcriptome of microbial species (Phewpan et al, 2020;Soon et al, 2013).…”

“…Wu et al, 2015). This was because both Psychrobacter and Halomonas were able to release lipolytic enzymes that facilitate degradation of lipids, resulting in off-flavor in high-salt fermentation (Dai et al, 2018;B. M. Kim et al, 2015).…”