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Journal of Aquatic Food Product Technology Volume 32, 2023 - Issue 8-9
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Articles

Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus)

Jie Zhenga State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Hao Dinga State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Lirong Baia State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Shuai Zhua State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Hongyuan Huia State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Xinyue Zhua State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
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Wen Chena State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaView further author information
&
Aijun Hua State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China;b College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China;c Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5833-0569View further author information
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Pages 614-625 | Published online: 20 Sep 2023
 
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ABSTRACT

The Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Tianjin Agriculture and Rural Committee [Contract no.: 201801170]; Tianjin Municipal Science and Technology Bureau [Contract no.: 17ZXYENC00140].

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