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Journal of Aquatic Food Product Technology Volume 27, 2018 - Issue 4
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Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

Yueqi WangCollege of Food Science and Engineering, Ocean University of China, Qingdao, China;Key Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
,
Chunsheng LiKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
,
Laihao LiKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaCorrespondence[email protected] [email protected]
View further author information
,
Xianqing YangKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
,
Yanyan WuKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
,
Yongqiang ZhaoKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
&
Ya WeiKey Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, ChinaView further author information
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Pages 496-507 | Published online: 14 Mar 2018

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Fatma Elif Eroğlu & Nevin Sanlier. (2023) Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review. Critical Reviews in Food Science and Nutrition 63:26, pages 8066-8082.
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Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen & Baohua Kong. (2022) Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition 62:10, pages 2741-2755.
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Jiarun Han, Tao Kong, Qi Wang, Jialan Jiang, Qingqing Zhou, Ping Li, Beiwei Zhu & Qing Gu. (2022) Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Jinhong Zang, Yanshun Xu, Wenshui Xia & Joe M. Regenstein. (2020) Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition 60:7, pages 1228-1242.
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Hong Xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang, Tao Zhang, Yong Xue & Changhu Xue. (2023) Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity. Food Bioscience 56, pages 103089.
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Luca Belleggia & Andrea Osimani. (2023) Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Research International 172, pages 113112.
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Hoda Ghayoomi, Mohammad Bagher Habibi Najafi, Mohammad Reza Edalatian Dovom & Amir Pourfarzad. (2023) Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient. LWT 182, pages 114801.
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Yaping Liu, Gang Ren, Xiaotong Zhao, Wei Wang, Jianbing Di, Yu Wang & Wenyan Lin. (2023) Selenium-Chitosan Treatment Affects Amino Acid Content and Volatile Components of Red Globe Grape during Storage. Journal of Food Processing and Preservation 2023, pages 1-13.
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Dongmei Xu, Yongle Liu, Xianghong Li, Faxiang Wang, Yiqun Huang & Xiayin Ma. (2023) Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. Foods 12:9, pages 1768.
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Yan Li, Wenjing Li, Chunsheng Li, Laihao Li, Daqiao Yang, Yueqi Wang, Shengjun Chen, Di Wang & Yanyan Wu. (2023) Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism. Food Research International 166, pages 112586.
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Yingchang Li, Nan Zhao, Yuanyuan Li, Defu Zhang, Tong Sun & Jianrong Li. (2023) Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria. Food Bioscience 52, pages 102441.
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Renyong Liao, Ying Wang, Qiang Xia, Changyu Zhou, Fang Geng, Daodong Pan & Jinxuan Cao. (2023) Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham. Food Science and Human Wellness, pages 1-22.
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Sharon Xi Ying Chan, Nursyah Fitri, Nurul Syahidah Mio Asni, Nor Hafiza Sayuti, Ummi Kalthum Azlan, Wasim S. M. Qadi, Esraa Adnan Dawoud Dawoud, Nurkhalida Kamal, Murni Nazira Sarian, Mohd Aizuddin Mohd Lazaldin, Chen Fei Low, Sarahani Harun, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani & Ahmed Mediani. (2023) A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods 12:3, pages 558.
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Jingyi Chen, Haiqing Tang, Mengsi Zhang, Shangyuan Sang, Lingling Jia & Changrong Ou. (2022) Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus. Frontiers in Microbiology 13.
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Haixin Sun, Xiaochang Liu, Liwen Wang, Yaxin Sang & Jilu Sun. (2022) Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu). Foods 11:12, pages 1721.
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Jae-Seok Lee, Ji-Min Park & Ae-Jung Kim. (2022) The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value. Asian Journal of Beauty and Cosmetology 20:2, pages 273-284.
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Chunsheng Li, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu & Bo Qi. (2022) Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International 156, pages 111153.
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Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao & Wenshui Xia. (2022) Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment. Food Bioscience 46, pages 101559.
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Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Jianlian Huang, Xianqing Yang, Shengjun Chen & Yongqiang Zhao. (2022) Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus. LWT 154, pages 112628.
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Basista Rabina Sharma, Ali Muhammed Moula Ali & Sri Charan Bindu Bavisetty. 2022. Lactic Acid Bacteria in Food Biotechnology. Lactic Acid Bacteria in Food Biotechnology 125 143 .
Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao & Wenguo Zhou. (2021) Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Research International 147, pages 110476.
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Silvina Perez, Georgina Corti-Monzón, María I. Yeannes, Noemí E. Zaritzky, Marcela Villegas-Plazas, Howard Junca & Silvia E. Murialdo. (2021) Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration. LWT 142, pages 111010.
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Delaney M. Greiner, Denise I. Skonberg, Lewis B. Perkins & Jennifer J. Perry. (2021) Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment. Foods 10:4, pages 659.
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Yue Zhao, Yueqi Wang, Chunsheng Li, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen & Yongqiang Zhao. (2021) Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International 141, pages 110122.
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Yueqi Wang, Chunsheng Li, Yongqiang Zhao, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang & Daqiao Yang. (2020) Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry 323, pages 126839.
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Takeshi Kobayashi, Chihiro Taguchi, Kunihiko Futami, Hiroko Matsuda, Takeshi Terahara, Chiaki Imada, Khin Khin Gyi, Nant Kay Thwe Moe & Su Myo Thwe. (2020) Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye. Fisheries Science 86:3, pages 551-560.
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Xue Sang, Kexin Li, Yaolei Zhu, Xinxiu Ma, Hongshun Hao, Jingran Bi, Gongliang Zhang & Hongman Hou. (2020) The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation. Frontiers in Microbiology 11.
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Chengqiang Zhang, Yuanyi Zhang, Donglei Luan, Yinghong Qu, Yuxia Fan & Keqiang Lai. (2019) Changes in biogenic amines and total volatile base nitrogen in Gonatopsis borealis muscle during storage. Journal of Food Measurement and Characterization 14:1, pages 106-113.
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Chihiro Ohshima, Hajime Takahashi, Supasit Insang, Chirapiphat Phraephaisarn, Punnida Techaruvichit, Rabuesak Khumthong, Hiroyuki Haraguchi, Kannapon Lopetcharat & Suwimon Keeratipibul. (2019) Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants. LWT 114, pages 108375.
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Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao & Wenshui Xia. (2021) Contribution of Mixed Commercial Starter Cultures to the Quality Improvement of Fish-Chili Paste, a Chinese Traditional Fermented Condiment. SSRN Electronic Journal.
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