Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
复制标题
中式鱼露发酵过程中细菌群落的动态变化及其与TCFS品质的相关性
DOI：
10.3390/microorganisms7090371
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发表时间：
2019-09-01
期刊：
影响因子：
4.5
通讯作者：
Gao, Xiangyang
中科院分区：
文献类型：
--
作者：
Du, Fangmin;Zhang, Xiaoyong;Gao, Xiangyang
本研究首次利用高通量测序技术揭示了传统鱼露发酵过程中细菌群落的动态变化。在TCFS发酵的早期阶段，变形菌门中的希瓦氏菌（约90%）是优势菌。随后，厚壁菌门中的Halanaerobium（3%-86%）迅速取代希瓦氏菌（Shewanella）成为优势菌属，直到第12个月。在发酵后3个月和9个月分别检测到大量厚壁菌门的乳球菌（3.31%）和芽孢杆菌（45.56%）。后期（12 - 15月），厚壁菌门内的四联球菌取代盐氧菌成为优势菌（29.54%）。在发酵后15个月内，还发现了大量的假单胞菌属、嗜冷菌属、提氏菌属、肉杆菌属和五倍子菌属。采用偏最小二乘回归（PLSR）分析了TCFS中主要功能物质氨基氮（AAN）、游离氨基酸（FAAs）、可溶性总氮（TSN）和三甲胺（TMA）与细菌群落的关系。四联球菌与TMA的形成呈正相关，而盐氧菌则相反，表明四联球菌可能是TCFS的良好发酵剂。这些结果有助于我们了解TCFS发酵过程中的细菌参与，并将有助于提高发酵海鲜的质量。
This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation, Shewanella (approximately 90%) within Proteobacteria was the dominant bacteria. Then, Halanaerobium (3%–86%) within Firmicutes rapidly replaced Shewanella as the dominant genus until the 12th month. Lactococcus (3.31%) and Bacillus (45.56%) belonging to Firmicutes were detected abundantly in the 3rd and 9th months after fermentation, respectively. In the late phase (12–15 months), Tetragenococcus within Firmicutes replaced Halanaerobium as the most dominant bacteria (29.54%). Many other genera including Pseudomonas, Psychrobacter, Tissierella, Carnobacterium and Gallicola were abundantly present in the 15th month after fermentation. Furthermore, the relationships between the bacterial community and major functional substances of TCFS, including amino nitrogen (AAN), free amino acids (FAAs), total soluble nitrogen (TSN), and trimethylamine (TMA), were investigated by partial least squares regression (PLSR). Tetragenococcus was positively correlated with the formation of TMA, while Halanaerobium showed the opposite result, suggesting that Tetragenococcus might be a good starter for TCFS fermentation. These results contribute to our knowledge about bacterial participation in the process of TCFS fermentation and will help improve the quality of fermented seafood.