Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing B...Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.展开更多
Lipases have been widely applied in a variety of industrial fields,such as food,pharmaceuticals,biofuels,and biotechnology.Recent years have witnessed a great interest in modifying lipids for the production of triacyl...Lipases have been widely applied in a variety of industrial fields,such as food,pharmaceuticals,biofuels,and biotechnology.Recent years have witnessed a great interest in modifying lipids for the production of triacylglycerols enriched with n-3 polyunsaturated fatty acids(PUFAs).Here,a novel salt-tolerant,organic solvent-stable,and bile salt-activated lipase was purified from golden pompano(Trachinotus ovatus)viscera,which was named as golden pompano lipase(GPL).GPL had a specific activity of 57.2U mg^(-1)with an estimated molecular weight of 14 k Da,exhibited optimal activity at 40℃a nd pH 8.0,and showed K_(m)and V_(max)of 40.16μmol L^(-1)and 769.23μmol L^(-1)min^(-1),respectively.GPL activity was enhanced by Mn^(2+)and sodium deoxycholate.It was active in organic solvents,including methanol,ethanol,chloroform,and hexane.GPL also showed a good salinity tolerance of up to 1 mol L^(-1).n-3PUFA enrichment in the glyceride fraction of golden pompano oil was performed by GPL-catalyzed hydrolysis and yielded a total PUFA concentration of 56.99%.EPA,DHA,and DPA were enriched by 10.4-,3.2-,and 1.8-fold of their initial levels,respectively.This study recognized the industrial applicability of GPL to prepare enriched C_(20-22)n-3 PUFA.展开更多
This study aims to investigate how mixed probiotic communities dynamically shape microbial consortia and drive flavor quality formation during rapid fermentation of golden pompano.Using a multi-omics integration appro...This study aims to investigate how mixed probiotic communities dynamically shape microbial consortia and drive flavor quality formation during rapid fermentation of golden pompano.Using a multi-omics integration approach,the study focused on microbial community dynamics and key flavor metabolite characteristics during the accelerated fermentation under a defined mixed probiotic intervention.The results indicated that Lactobacillus,Bifidobacterium and Weissella were important genera during fermentation.The research screened 16 crucial volatile compounds:aldehydes(hexanal,octanal),alcohols(1-octen-3-ol),and acetic acid.As fermentation time increased,the compositions of amino acids and fatty acids changed notably.The content of umami/sweet amino acids(Glu,Gly,Ala)and unsaturated fatty acids(EPA,DHA)significantly increased.Metabolomics analysis revealed that 56 metabolites were associated with lipid metabolism pathways(glycerophospholipid,linoleic acid metabolism)and amino acid metabolism pathways(arginine biosynthesis,glutathione metabolism).This work provides mechanistic insights into the intrinsic relationships between probiotic-modulated microbiota and flavor attribute development during accelerated fish fermentation,offering a targeted scientific basis for optimizing fermentation processes and enhancing quality control of rapidly fermented fish products in industrial production.展开更多
This investigation aimed to assess the impact of cold plasma(CP)and ultra-high-pressure(UHP)treatment on the quality,flavor,and safety of semi-dried golden pompanos during the storage period.The results showed the hig...This investigation aimed to assess the impact of cold plasma(CP)and ultra-high-pressure(UHP)treatment on the quality,flavor,and safety of semi-dried golden pompanos during the storage period.The results showed the highest severity of lipid oxidation in the CP group,whereas alternation in protein structure and protein oxidation were the most apparent in the UHP group.Compared with CP,UHP better inhibited the accumulation of total volatile basic nitrogen and biogenic amines.The shelf life of samples was prolonged by 10-12 and 12-17 days upon treatment with CP and UHP,respectively.Furthermore,the freshness preservation effect of UHP was su-perior.Compared with CP,UHP better mitigated the loss of free amino acids and showed the best inhibitory effect on the production of bad odor-producing compounds,such as 3-methyl-butanal,2,3-butanediol,acetic acid,and trimethylamine.展开更多
Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.Ac...Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.According to the cluster analysis of sensory evaluation and physicochemical quality of fish with different frying times(0–1320 s),the fish could be classified into four levels(raw,medium rare,fully cooked,and overcooked).The correlation analysis highlighted a significant positive relationship between the level of doneness in cooking and the accompanying visual changes observed(a*and b*)(r=0.93 and 0.92,respectively),thus a visual database was established.VGGNet-19,ResNet-50,and DenseNet-121 visual learning models were introduced for cooking doneness recognition,with accuracies of 83.53%,86.75%,and 90.00%,respectively.By fine-tuning DenseNet-121,GP-Net was constructed with an accuracy improvement of nearly 6%.Overall,GP-Net could achieve real-time and rapid recognition of the cooking doneness of fried fish,promoting the industrial production of prepared fish dishes.展开更多
In fermented fish products,microorganisms catalyze protein degradation by secreting proteases,thereby altering the nutritional values of foods.In this study,we isolated a high proteinase-producing strain from fermente...In fermented fish products,microorganisms catalyze protein degradation by secreting proteases,thereby altering the nutritional values of foods.In this study,we isolated a high proteinase-producing strain from fermented golden pompano(Trachinotus ovatus),and from the 16S rRNA,we identified the strain as Bacillus tropicus,which we named Bacillus tropicus MX-8.This strain could form a distinct proteolytic circle around the colony when plated on agar containing 3%skimmed milk powder and could grow under 0-5%salinity.Its protease significantly degraded fish proteins.Genome sequencing analysis revealed that the genome of B.tropicus MX-8 comprised one circular chromosome and three circular plasmids.A total of 27 genes encoding proteases,including a neutral protease and three serine proteases,were identified in the non-redundant protein database.Homology modeling showed that serine protease 2 had the best model quality and the highest sequence match.Molecular docking experiments revealed the presence of several amino acid active sites on serine protease 2.These active sites mainly rely on hydrogen bonding to interact with actin heavy chains and myosin to form complexes,which can promote further protein degradation.This study demonstrated that B.tropicus MX-8 has the potential to ferment fish,providing a theoretical basis for the production of rapidly fermented fish products.展开更多
基金supported by the National Natural Science Foundation of China(32372367)the earmarked fund for CARS(CARS-47)+1 种基金Natural Science Foundation of Hainan Provine(323CXTD391)the Special Scientific Research Funds for Central Non-profit Institutes and the Chinese Academy of Fishery Sciences(2020TD69)。
文摘Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.
基金This work was supported by the National Key R&D Programs of China(No.2018YFD0901103)the Program of the Hainan Association for Science and Technology Plans to Youth R&D Innovation(No.QCXM202003)the Hainan Provincial Natural Science Foundation of China(No.2019RC093).
文摘Lipases have been widely applied in a variety of industrial fields,such as food,pharmaceuticals,biofuels,and biotechnology.Recent years have witnessed a great interest in modifying lipids for the production of triacylglycerols enriched with n-3 polyunsaturated fatty acids(PUFAs).Here,a novel salt-tolerant,organic solvent-stable,and bile salt-activated lipase was purified from golden pompano(Trachinotus ovatus)viscera,which was named as golden pompano lipase(GPL).GPL had a specific activity of 57.2U mg^(-1)with an estimated molecular weight of 14 k Da,exhibited optimal activity at 40℃a nd pH 8.0,and showed K_(m)and V_(max)of 40.16μmol L^(-1)and 769.23μmol L^(-1)min^(-1),respectively.GPL activity was enhanced by Mn^(2+)and sodium deoxycholate.It was active in organic solvents,including methanol,ethanol,chloroform,and hexane.GPL also showed a good salinity tolerance of up to 1 mol L^(-1).n-3PUFA enrichment in the glyceride fraction of golden pompano oil was performed by GPL-catalyzed hydrolysis and yielded a total PUFA concentration of 56.99%.EPA,DHA,and DPA were enriched by 10.4-,3.2-,and 1.8-fold of their initial levels,respectively.This study recognized the industrial applicability of GPL to prepare enriched C_(20-22)n-3 PUFA.
基金supported by the Hainan Province Science and Technology Special Fund(GHYF2024011,ZDYF2023XDNY024,and GHYF2024022)the National Natural Science Foundation of China(32360595).
文摘This study aims to investigate how mixed probiotic communities dynamically shape microbial consortia and drive flavor quality formation during rapid fermentation of golden pompano.Using a multi-omics integration approach,the study focused on microbial community dynamics and key flavor metabolite characteristics during the accelerated fermentation under a defined mixed probiotic intervention.The results indicated that Lactobacillus,Bifidobacterium and Weissella were important genera during fermentation.The research screened 16 crucial volatile compounds:aldehydes(hexanal,octanal),alcohols(1-octen-3-ol),and acetic acid.As fermentation time increased,the compositions of amino acids and fatty acids changed notably.The content of umami/sweet amino acids(Glu,Gly,Ala)and unsaturated fatty acids(EPA,DHA)significantly increased.Metabolomics analysis revealed that 56 metabolites were associated with lipid metabolism pathways(glycerophospholipid,linoleic acid metabolism)and amino acid metabolism pathways(arginine biosynthesis,glutathione metabolism).This work provides mechanistic insights into the intrinsic relationships between probiotic-modulated microbiota and flavor attribute development during accelerated fish fermentation,offering a targeted scientific basis for optimizing fermentation processes and enhancing quality control of rapidly fermented fish products in industrial production.
基金supported by Key Research and Development Project of Hainan Province[GHYF2022007,ZDYF2022XDNY335]the Scientific Research Foundation of Hainan University[KYQD(ZR)20047]+1 种基金Science and Technology Plan Project of Haikou[2022-020]Collaborative Innovation Center Project of Hainan University[XTCX2022HYC10].
文摘This investigation aimed to assess the impact of cold plasma(CP)and ultra-high-pressure(UHP)treatment on the quality,flavor,and safety of semi-dried golden pompanos during the storage period.The results showed the highest severity of lipid oxidation in the CP group,whereas alternation in protein structure and protein oxidation were the most apparent in the UHP group.Compared with CP,UHP better inhibited the accumulation of total volatile basic nitrogen and biogenic amines.The shelf life of samples was prolonged by 10-12 and 12-17 days upon treatment with CP and UHP,respectively.Furthermore,the freshness preservation effect of UHP was su-perior.Compared with CP,UHP better mitigated the loss of free amino acids and showed the best inhibitory effect on the production of bad odor-producing compounds,such as 3-methyl-butanal,2,3-butanediol,acetic acid,and trimethylamine.
基金supported by Special Fund for Scientific and Technological Innovation Strategy of Guangdong Province[grant number:2022A05036]Youth Fund of the National Natural Science Foundation of China[grant number:32302165]the Guangdong Basic and Applied Basic Research Foundation[grant number:2024A1515010217].
文摘Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.According to the cluster analysis of sensory evaluation and physicochemical quality of fish with different frying times(0–1320 s),the fish could be classified into four levels(raw,medium rare,fully cooked,and overcooked).The correlation analysis highlighted a significant positive relationship between the level of doneness in cooking and the accompanying visual changes observed(a*and b*)(r=0.93 and 0.92,respectively),thus a visual database was established.VGGNet-19,ResNet-50,and DenseNet-121 visual learning models were introduced for cooking doneness recognition,with accuracies of 83.53%,86.75%,and 90.00%,respectively.By fine-tuning DenseNet-121,GP-Net was constructed with an accuracy improvement of nearly 6%.Overall,GP-Net could achieve real-time and rapid recognition of the cooking doneness of fried fish,promoting the industrial production of prepared fish dishes.
基金supported by the National Natural Science Foundation of China[grant number 32372367]The earmarked fund for CARS[grant number CARS-47]+2 种基金Natural Science Foundation of Hainan Province[grant number 323CXTD391]Young Talent Support Project of Guangzhou Association for Science and Technology[grant number QT20220101142]the Special Scientific Research Funds for Central Non-Profit Institutes and the Chinese Academy of Fishery Sciences[grant number 2020TD69].
文摘In fermented fish products,microorganisms catalyze protein degradation by secreting proteases,thereby altering the nutritional values of foods.In this study,we isolated a high proteinase-producing strain from fermented golden pompano(Trachinotus ovatus),and from the 16S rRNA,we identified the strain as Bacillus tropicus,which we named Bacillus tropicus MX-8.This strain could form a distinct proteolytic circle around the colony when plated on agar containing 3%skimmed milk powder and could grow under 0-5%salinity.Its protease significantly degraded fish proteins.Genome sequencing analysis revealed that the genome of B.tropicus MX-8 comprised one circular chromosome and three circular plasmids.A total of 27 genes encoding proteases,including a neutral protease and three serine proteases,were identified in the non-redundant protein database.Homology modeling showed that serine protease 2 had the best model quality and the highest sequence match.Molecular docking experiments revealed the presence of several amino acid active sites on serine protease 2.These active sites mainly rely on hydrogen bonding to interact with actin heavy chains and myosin to form complexes,which can promote further protein degradation.This study demonstrated that B.tropicus MX-8 has the potential to ferment fish,providing a theoretical basis for the production of rapidly fermented fish products.
