Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
复制标题
新分离的耐盐四联球菌引起的微生物群落变化改善了低盐鱼露中挥发性风味的形成
DOI：
10.1016/j.foodres.2022.111153
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发表时间：
2022-03-26
影响因子：
8.1
通讯作者：
Qi, Bo
中科院分区：
文献类型：
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作者：
Li, Chunsheng;Li, Wenjing;Qi, Bo
低盐鱼露易变质、风味形成差，限制了其应用。本研究筛选出一株耐盐性较强的耐盐四球菌作为低盐鱼露发酵的发酵剂。16S rRNA基因高通量测序结果表明，发酵初期以葡萄球菌为主，占73.75%，其次为四球菌(16.36%)和假单胞菌(6.68%)，发酵10d后四种球菌迅速占据优势地位，相对残留率超过56.9%，发酵结束时达到高峰。HS-SPME-GC-MS共鉴定出144种挥发性化合物，其中醛、酯、醇、杂环、酮和酸是主要的挥发性风味物质，主要由四球菌、聚球藻、红球菌、嗜铬单胞菌、嗜铬杆菌和布鲁氏菌产生。与未添加发酵剂的鱼露相比，添加木霉发酵的低盐鱼露中微生物群落的SOBS、ACE、Chao和Shannon指数显著降低，而Simpson指数显著提高。在低盐鱼露中添加木霉也能明显改善鱼露中主要挥发性风味物质的种类和浓度。相关网络图显示，在鱼露的腐败微生物抑制和挥发性风味改善方面，四种球菌是唯一起关键作用的属。小球藻可以作为一种潜在的微生物发酵剂用于工业化生产低盐鱼露。
Application of low-salt fish sauce is restricted by its easy spoilage and poor flavor formation. In this study, a salt -tolerant strain Tetragenococcus muriaticus with powerful salt tolerance was isolated as starter for the low-salt fish sauce fermentation. The 16S rRNA gene high-throughput sequencing showed that Staphylococcus was the main microbial genus at the beginning of fermentation, reaching 73.75%, followed by Tetragenococcus (16.36%) and Pseudomonas (6.68%), while Tetragenococcus quickly took over the dominant position with the relative abun-dance over 56.9% after 10 d fermentation and peaked at the end of fermentation. There were a total of 144 volatile compounds identified by HS-SPME-GC-MS, among which aldehydes, esters, alcohols, heterocycles, ke-tones, and acids were the main volatile flavor compounds and were mainly produced by Tetragenococcus, Syn-echococcus, Rhodococcus, Stenotrophomonas, Achromobacter, and Brucella based on the correlation network maps constructed by the Pearson's correlation coefficient after O2PLS evaluation. The Sobs, ACE, Chao, and Shannon indexes of microbial community were significantly reduced, while the Simpson index was markedly enhanced in the low-salt fish sauce fermented with T. muriaticus compared with them in the fish sauce without starter addition. The addition of T. muriaticus also obviously improved the types and concentrations of main volatile flavor compounds in the low-salt fish sauce. The correlation network map showed that Tetragenococcus was the only genus that played a crucial role in the spoilage microorganism inhibition and volatile flavor improvement in the fish sauce. T. muriaticus can be developed as a potential microbial starter for the industrial production of low-salt fish sauce.