The objective of this study was to created room-temperature fermented stinky sea bass(RFSB)and reported the first analysis of the dynamic changes in physicochemical properties,volatile compounds,and bacterial communit...The objective of this study was to created room-temperature fermented stinky sea bass(RFSB)and reported the first analysis of the dynamic changes in physicochemical properties,volatile compounds,and bacterial communities during the fermentation process.Results revealed that the texture of RFSB improved after fermentation,and proton freedom and mobility were reduced.The pH of sea bass increased,while the brightness and whiteness decreased with fermentation.The total concentrations of umami amino acids,pleasant-tasting amino acids,free amino acids,and guanosine-5′-monophosphate(GMP)significantly increased following fermentation,contributing to the freshness of RFSB.Twenty-eight flavor substances were detected during RFSB processing,including trimethylamine and indole,which may account for the stinky nature of RFSB.Additionally,we observed that Tetragenococcus was positively correlated with texture,pH,GMP,and free amino acids of RFSB.Achromobacter,Staphylococcus,Corynebacterium,Tetragenococcus,and Kurthia were significantly correlated with RFSB flavoring substances.This study can be used to guide future research on starter screening.展开更多
For a tipple of China's iconic yellow wine,a taste of stinky tofu or tracing the footsteps of literary giant Lu Xun,look no further than charmingwater town Shaoxing.If most people think of a color associ-ated with...For a tipple of China's iconic yellow wine,a taste of stinky tofu or tracing the footsteps of literary giant Lu Xun,look no further than charmingwater town Shaoxing.If most people think of a color associ-ated with China,they would probably say red.展开更多
基金supported by the Key Research and Development Program of Shandong Province-Technology and Equipment of Green Preservation and Deep Processing for Marine Cultured Fish(2021SFGC0701)Natural Science Foundation of Jiangsu Province(No.BK20210674)the General Project of Natural Science Research in Universities of Jiangsu Province(No.21KJB240003).
文摘The objective of this study was to created room-temperature fermented stinky sea bass(RFSB)and reported the first analysis of the dynamic changes in physicochemical properties,volatile compounds,and bacterial communities during the fermentation process.Results revealed that the texture of RFSB improved after fermentation,and proton freedom and mobility were reduced.The pH of sea bass increased,while the brightness and whiteness decreased with fermentation.The total concentrations of umami amino acids,pleasant-tasting amino acids,free amino acids,and guanosine-5′-monophosphate(GMP)significantly increased following fermentation,contributing to the freshness of RFSB.Twenty-eight flavor substances were detected during RFSB processing,including trimethylamine and indole,which may account for the stinky nature of RFSB.Additionally,we observed that Tetragenococcus was positively correlated with texture,pH,GMP,and free amino acids of RFSB.Achromobacter,Staphylococcus,Corynebacterium,Tetragenococcus,and Kurthia were significantly correlated with RFSB flavoring substances.This study can be used to guide future research on starter screening.
文摘For a tipple of China's iconic yellow wine,a taste of stinky tofu or tracing the footsteps of literary giant Lu Xun,look no further than charmingwater town Shaoxing.If most people think of a color associ-ated with China,they would probably say red.
