Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
Shrimp sauce, one of the traditional salt-fermented food in China, has a unique flavor that is influenced by the resident microflora. The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen (TVB-N), the amino acid nitrogen (AAN), organic...
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001094 |
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| author | Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan |
| author_facet | Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan |
| author_sort | Ruichang Gao |
| collection | DOAJ |
| description | Shrimp sauce, one of the traditional salt-fermented food in China, has a unique flavor that is influenced by the resident microflora. The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen (TVB-N), the amino acid nitrogen (AAN), organic acid, 5'-nucleotide and free amino acids (FAA). Moreover, the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology. The results showed that the AAN, TVB-N, organic acid, 5'-nucleotide and FAA content were in range of 0.93–1.42 g/100mL, 49.91–236.27 mg/100mL, 6.65–20.68 mg/mL, 3.51–6.56 mg/mL and 81.27–102.90 mg/mL. Among the microbial diversity found in the shrimp sauce, Tetragenococcus, Flavobacterium, Polaribacter, Haematospirillum and Staphylococcus were the predominant genera. Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds. Tetragenococcus positively correlated with a variety of FAAs; Staphylococcus positively correlated with 5'-nucleotides. The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components. These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce. |
| format | Article |
| id | doaj-art-98f6d9792b0e4c58a32cc7f1eab6f12e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-98f6d9792b0e4c58a32cc7f1eab6f12e2025-02-03T06:55:36ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121233241Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp saucesRuichang Gao0Huijie Liu1Ying Li2Hongying Liu3Yue Zhou4Li Yuan5School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Correspondence authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaOcean College of Hebei Agriculture University, Qinghuangdao 066000, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Correspondence authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.Shrimp sauce, one of the traditional salt-fermented food in China, has a unique flavor that is influenced by the resident microflora. The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen (TVB-N), the amino acid nitrogen (AAN), organic acid, 5'-nucleotide and free amino acids (FAA). Moreover, the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology. The results showed that the AAN, TVB-N, organic acid, 5'-nucleotide and FAA content were in range of 0.93–1.42 g/100mL, 49.91–236.27 mg/100mL, 6.65–20.68 mg/mL, 3.51–6.56 mg/mL and 81.27–102.90 mg/mL. Among the microbial diversity found in the shrimp sauce, Tetragenococcus, Flavobacterium, Polaribacter, Haematospirillum and Staphylococcus were the predominant genera. Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds. Tetragenococcus positively correlated with a variety of FAAs; Staphylococcus positively correlated with 5'-nucleotides. The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components. These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.http://www.sciencedirect.com/science/article/pii/S2213453022001094Shrimp saucesNon-volatile compoundsBacterial communityElectronic tongueCorrelation analysis |
| spellingShingle | Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces Food Science and Human Wellness Shrimp sauces Non-volatile compounds Bacterial community Electronic tongue Correlation analysis |
| title | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces |
| title_full | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces |
| title_fullStr | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces |
| title_full_unstemmed | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces |
| title_short | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces |
| title_sort | correlation between dominant bacterial community and non volatile organic compounds during the fermentation of shrimp sauces |
| topic | Shrimp sauces Non-volatile compounds Bacterial community Electronic tongue Correlation analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001094 |
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