Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step

Doi, Ryohei; Wu, Yunga; Kawai, Yusuke; Wang, Lun; Zendo, Takeshi; Nakamura, Kohei; Suzuki, Tohru; Shimada, Morimi; Hayakawa, T.; Nakagawa, Tomoyuki

doi:10.1016/j.jbiosc.2021.09.002

Cited by 8 publications

(2 citation statements)

References 24 publications

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“…These two technologies have their own advantages in unveiling the functions of the microflora in traditional fermented products. Metagenomics allows the investigation of potential metabolic functions of the uncultured microorganisms in fermentation systems (e.g., Kishu saba‐narezushi), especially the metabolic functions of the core microorganisms in fermentation systems and their potential metabolic pathways (Doi et al., 2021; Phewpan et al., 2020b). Meanwhile, metatranscriptome sequencing is particularly useful for elucidating the main functional microorganisms at different stages of fermentation and their roles in these stages.…”

Section: Microbiome Of Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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Section: Microbiome Of Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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“…Hence the preservation of Scomber has been a quite challenging issue. Fermentation plays a vital role around the world for the preservation of aquatic products, such as Narezushi in Japan ( Doi et al, 2021 ), Gravlax in Northern Europe ( Wiernasz et al, 2020 ) and zaoyu in China. Zaoyu is a traditional fermented product made by mixing fish and fermented rice, then sealed in the vessel for a long-term fermentation under anaerobic conditions, which is usually made from several marine species such as Scomber japonicus, Miichthys miiuy, Trichiurus lepturus, Muraenesox cinereus , and freshwater species ( Chen et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus

Chen

Haiqing²,

Zhang³

et al. 2022

Front. Microbiol.

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The influence of microbiota composition and metabolisms on the safety and quality of fermented fish products is attracting increasing attention. In this study, the total viable count (TVC), pH, total volatile base nitrogen (TVB-N) as well as biogenic amines (BAs) of traditional fermented Scomber japonicus (zaoyu) were quantitatively determined. To comprehend microbial community variation and predict their functions during fermentation, 16S rRNA-based high-throughput sequencing (HTS) and phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) were employed, respectively. The fresh samples stored without fermentation were used as controls. TVC and TVB-N values increased rapidly, and the content of BAs exceeded the permissible limit on day 2 in the controls, indicating serious spoilage of the fish. In contrast, a slower increase in TVC and TVB-N was observed and the content of BAs was within the acceptable limit throughout the fermentation of zaoyu. Significant differences in microbiota composition were observed between zaoyu and the controls. The bacterial community composition of zaoyu was relatively simple and Lactobacillus was identified as the dominant microbial group. The accumulation of histamine was inhibited in zaoyu, which was positively correlated with the relative abundance of Vibrio, Enterobacter, Macrococcus, Weissella, et al. based on Redundancy analysis (RDA), while Lactobacillus showed a positive correlation with tyramine, cadaverine, and putrescine. Functional predictions, based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways analysis, revealed that the relative abundance of metabolic function exhibited a decreasing trend with prolonged fermentation time and the abundance of metabolism-related genes was relatively stable in the later stage of fermentation. Those metabolisms related to the formation of BAs like histidine metabolism and arginine metabolism were inhibited in zaoyu. This study has accompanied microbiota analysis and functional metabolism with the accumulation of BAs to trace their correspondences, clarifying the roles of microorganisms in the inhibition of BAs during fermentation of Scomber japonicus.

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Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

Belleggia

Osimani

2023

Food Research International

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Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step

Cited by 8 publications

References 24 publications

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

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