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首页> 外文期刊>Food research international >Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products
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Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

机译：发酵普通话中微生物群落和风味化合物的比较（Siniperca Chuatsi）：三种典型的中国发酵普通话鱼产品

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摘要

Fermented mandarin fish have been receiving attention from consumers due to their nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an important impact on their flavor and quality. However, little is known about the microbiome and the differences among different products. In this study, the bacterial profiles and flavor compounds in three typical fermented mandarin fish products were investigated and compared, and a correlation network was used to explore the potential relationship between microorganisms and flavor. Bacterial community analysis demonstrated clear differences in microbiota among the HF-, MF-, and OF-fermented mandarin fish products. Psychrilyobacter, Fusobacterium, and Vibrio were the most dominant in the HF-, MF-, and OF-fermented products, respectively. In addition, 14, 12, and 4 flavor substances (relative odor activity value, ROAV = 1) were detected in the muscles from the central dorsal and ventral sides of the three samples, respectively. Several bacteria correlated with the production of important flavor compounds, and three genera (Arcobacter, Psychrilyobacter, and Shewanella) were the primary microorganisms contributing to more than six characteristic flavor compounds in fermented mandarin fish products. Therefore, the study's systematic method allows identificating important microbes and characteristic volatile flavor compounds in fermented mandarin fish and provides new insights into the relationship between microorganisms and flavor.
机译：由于其营养价值和特定风味，发酵的普通话鱼一直受到消费者的关注。发酵普通话中的微生物多样性对其味道和质量产生了重要影响。然而，关于微生物组的众所周知和不同产品之间的差异。在本研究中，研究了三种典型发酵普通话鱼类产品中的细菌谱和风味化合物，并比较了相关网络来探讨微生物和味道之间的潜在关系。细菌群落分析表明，HF - ，MF和发酵的普通话鱼类产品中微生物群明显差异。 Psyclyobacter，fusobacterium和vibrio分别是HF - ，MF和发酵产品中最占优势。另外，在三个样品的中央背部和腹侧的肌肉中检测到14,12和4个风味物质（相对气味活性值，Rov＆ = 1）。几种与重要风味化合物的产生相关的细菌，以及三个属（Arocobacter，Psycharlyobacter和Shewanella）是发酵普通话鱼类产品中有六种以上特征风味化合物的原发性微生物。因此，该研究的系统方法允许在发酵普通话中识别重要的微生物和特征挥发性香料化合物，并为微生物和风味之间的关系提供新的见解。

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  • 来源
    《Food research international》 |2021年第6期|110365.1-110365.12|共12页
  • 作者

    Wang Yueqi; Shen Yingying; Wu Yanyan; Li Chunsheng; Li Laihao; Zhao Yongqiang; Hu Xiao; Wei Ya; Huang Hui;

  • 作者单位

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China|Sanya Trop Fisheries Res Inst Sanya 572018 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China|Zhejiang Ocean Univ Coll Food & Pharm Zhoushan 316022 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

    Chinese Acad Fishery Sci Key Lab Aquat Product Proc Minist Agr & Rural Affairs Peoples Republ China Natl Res & Dev Ctr Aquat Prod Proc South China Se Guangzhou 510300 Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermented mandarin fish; Microbial diversity; Flavor substances; Core microorganisms; High-throughput sequencing; Fermented fish products;

    机译：发酵的普通话鱼;微生物多样性;风味物质;核心微生物;高通量测序;发酵鱼产品;

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