摘要
Yu jiaosuan,a traditional fermented fish product in China,is renowned for its distinctive flavor.Loach,as a critical ingredient,significantly enhances the sensory attributes of Yu jiaosuan.However,the relationships be-tween microbial community succession during fermentation and the development of characteristic flavor com-pounds and metabolites remain to be elucidated.In this study,16S rRNA gene amplicon sequencing was performed to investigate the dynamic changes in the microbial communities during loach fermentation.The physicochemical properties(e.g.,pH,total acidity,reducing sugars,organic acids,and free amino acids),me-tabolites,and volatile compounds were systematically analyzed.The fermentation process was characterized by significant shifts in microbial composition,with Leuconostoc and Lactiplantibacillus identified as the dominant genera at the later stages of fermentation.Key differential metabolites,such as guanidinobutyric acid,acetyl-choline,and citric acid,were identified,alongside characteristic volatile compounds including 1-octen-3-one and 2-nonen-4-one,which contribute to the unique flavor of the fermented loach.Sensory evaluation revealed that the optimal flavor of loach was achieved on the 16th day of fermentation,correlating with the peak in microbial metabolic activity.Correlation analysis highlighted the strong associations between microbial genera and the formation of flavor and aroma compounds,with Leuconostoc and Lactiplantibacillus being the primary contrib-utors to changes in physicochemical properties,metabolites,and volatile profiles.This study clarified the rela-tionship between microbial metabolism during loach fermentation and the improvement of loach quality,providing a scientific basis for the standardized production of Yu jiaosuan.
基金
The current research was funded by the National Natural Science Foundation of China(Grant No.32260571)
The current research was funded by the Science and Technology Support Program of the Guizhou Province Department of Science and Technology(Project No.Guizhou Science and Technology Support[2023]General 029)
The current research was funded by the Science and Technology Support Program of the Guizhou Province Department of Science and Technology(Project No.Guizhou Science and Technology Support[2022]General 155).
