Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

Frontiers in Nutrition

Nutrition

Jiarun Han¹  Tao Kong¹  Xilian Zhao¹  Xin Zhao¹  Jialan Jiang¹  Ping Li¹  Qing Gu² 

[1] Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;null;

关键词: fish sauce;    fermentation processes;    flavor information;    key enzymes;    key microorganisms;    metabolic network;   

DOI  :  10.3389/fnut.2023.1121310

 received in 2022-12-11, accepted in 2023-02-08,  发布年份 2023

来源: Frontiers

【 摘 要 】

This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC–MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as Lactobacillus, Staphylococcus, Enterobacter, etc., appeared to play a prominent part in the flavor formation of fish sauce. The difference was that only BWQ and BWE groups could produce ethyl-alcohol through amino acid metabolism, while YQ, BWE and BWQ groups could generate phenylacetaldehyde through the transformation of Phe by α-ketoacid decarboxylase and aromatic amino acid transferase. Our research contributes to clarifying the various metabolic roles of microorganisms in the flavor generation of fish sauce.

【 授权许可】

Unknown   
Copyright © 2023 Han, Kong, Jiang, Zhao, Zhao, Li and Gu.