Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor c...
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001076 |
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| author | Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu |
| author_facet | Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu |
| author_sort | Yueqi Wang |
| collection | DOAJ |
| description | Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation. Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds. Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations. Clostridium, Shewanella, and Staphylococcus were the dominant microbial genera. Forty-nine volatile compounds were detected in the fermented fish samples, with thirteen identified as characteristic volatile compounds (ROAV > 1). Volatile profiles resulted from the interactions among the microorganisms and derived enzymes, with the main metabolic pathways being amino acid biosynthesis/metabolism, carbon metabolism, and glycolysis/gluconeogenesis. This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products. |
| format | Article |
| id | doaj-art-9bcb5d6bd0564580992ceb486eea18db |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-9bcb5d6bd0564580992ceb486eea18db2025-02-03T02:51:42ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131101114Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysisYueqi Wang0Qian Chen1Huan Xiang2Dongxiao Sun-Waterhouse3Shengjun Chen4Yongqiang Zhao5Laihao Li6Yanyan Wu7Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; School of Chemical Sciences, The University of Auckland, Auckland 92019, New ZealandKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Correspondence to: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation. Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds. Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations. Clostridium, Shewanella, and Staphylococcus were the dominant microbial genera. Forty-nine volatile compounds were detected in the fermented fish samples, with thirteen identified as characteristic volatile compounds (ROAV > 1). Volatile profiles resulted from the interactions among the microorganisms and derived enzymes, with the main metabolic pathways being amino acid biosynthesis/metabolism, carbon metabolism, and glycolysis/gluconeogenesis. This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.http://www.sciencedirect.com/science/article/pii/S2213453023001076Fermented golden pomfretMicrobiota communityVolatile compoundCo-occurrence networkMetabolic pathway |
| spellingShingle | Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis Food Science and Human Wellness Fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway |
| title | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis |
| title_full | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis |
| title_fullStr | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis |
| title_full_unstemmed | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis |
| title_short | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis |
| title_sort | insights into microbiota community dynamics and flavor development mechanism during golden pomfret trachinotus ovatus fermentation based on single molecule real time sequencing and molecular networking analysis |
| topic | Fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001076 |
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