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Song X, Liao D, Zhou Y, Huang Q, Lei S, Li X. Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste. Food Chem X 2024; 23:101543. [PMID: 39022783 PMCID: PMC11252767 DOI: 10.1016/j.fochx.2024.101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/28/2024] [Accepted: 06/07/2024] [Indexed: 07/20/2024] Open
Abstract
Dushan shrimp sour paste (DSSP), a traditional Guizhou condiment, and its unique flavor is determined by the fermentation microbiota. However, the relationship between the microbiota structure and its flavor remains unclear. This study identified 116 volatile flavor compounds using electronic nose and headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) techniques, of which 19 were considered as key flavor compounds, mainly consisting of 13 esters and 1 alcohol. High-throughput sequencing technique, the bacterial community structure of nine groups of DSSPs was determined. Further analysis revealed Vagococcus, Lactococcus, and Tepidimicrobium as key bacteria involved in flavor formation. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation, and provides guidance for screening starter culture that enhance the flavor of DSSP in industrial production.
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Affiliation(s)
- Xiaojuan Song
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
| | - Dan Liao
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
| | - Yan Zhou
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
| | - Shicheng Lei
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China
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2
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Zhou Y, Wu J, Monto AR, Yuan L, Gao R. Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: flavor improvement and metabolism analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39166735 DOI: 10.1002/jsfa.13829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 08/08/2024] [Accepted: 08/09/2024] [Indexed: 08/23/2024]
Abstract
BACKGROUND Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched-chain fatty acids (BCFAs) are associated with nutritional benefits and health-care effects, mainly derived from food fermentation. This study aimed to screen BCFAs-producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation. RESULTS The low-salt fish sauce products were obtained by co-fermentation with three chosen strains. Trichloroacetic acid (TCA)-soluble peptides and amino acid nitrogen concentrations were higher in the co-fermentation group (FH group). The organoleptic evaluation showed co-fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched-chain amino acids (BCAAs) significantly increased by co-fermentation. Volatile metabolomics analysis indicated that BCFAs, branched-chain esters, and pyrazines were the key flavor compounds in the co-fermented group. CONCLUSION The co-fermentation system with selected strains to ferment low-salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yue Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Junxiao Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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3
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Han J, Jiang J, Zhao X, Zhao X, Kong T, Li P, Gu Q. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis. Food Chem 2024; 433:136998. [PMID: 37690140 DOI: 10.1016/j.foodchem.2023.136998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/20/2023] [Accepted: 07/23/2023] [Indexed: 09/12/2023]
Abstract
Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples. Specific metabolites in three samples were mainly related to amino acid metabolism, especially histidine, cysteine and methionine metabolism. Furthermore, 5 bacteria genera exhibited positive impacts on the generation of various flavor-related metabolites. This study provides a theoretical basis for targeted control of flavor and quality in the production of rapid-fermented fish sauce.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| | - Jialan Jiang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Tao Kong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
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4
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Yu S, Hu W, Ma L, Luo Y, Zeng X, Tian S. Elucidation of the effects of autochthonous starter on nitrogen-containing compounds during fermentation of Yujiangsuan by metabolomics. Food Sci Nutr 2023; 11:7546-7554. [PMID: 38107150 PMCID: PMC10724583 DOI: 10.1002/fsn3.3674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/30/2023] [Accepted: 08/22/2023] [Indexed: 12/19/2023] Open
Abstract
To understand the role of microorganisms in nitrogen (N)-containing compound changes during the processing of Yujiangsuan by autochthonous starter cultures, the GC-TOF-MS-based metabolomics method was adopted to investigate the effects of Weissella cibaria and Lactobacillus plantarum. The results demonstrated that inoculation of autochthonous strains led to differential metabolites, such as fatty acids, organic oxygen compounds, and carboxylic acids on day 4 to day 12 of fermentation. The N-containing compounds under the inoculated fermentation group showed a faster relative concentration change. Nucleotide metabolism and arginine and proline metabolism exerted an influence on the formation of N-containing compounds. Apart from that, the effect of W. cibaria and L. plantarum on the hydrolysis of macromolecules was the main factor causing differences in major N-containing compounds.
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Affiliation(s)
- Shirui Yu
- Department of Food Science and EngineeringMoutai InstituteRenhuaiChina
| | - Wenkang Hu
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Lina Ma
- Department of Food Science and EngineeringMoutai InstituteRenhuaiChina
| | - Yin Luo
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Shanjun Tian
- College of AgricultureGuizhou UniversityGuiyangChina
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5
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Bai W, Mai R, Guo S, Li X, Zhao W, Yang J. The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds. Food Res Int 2023; 174:113629. [PMID: 37981358 DOI: 10.1016/j.foodres.2023.113629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/20/2023] [Accepted: 10/21/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flavor compounds (PVFCs) in low-salt dry-cured mackerel (LDCM). The contents of PVFCs (3-methylbutanal and phenylacetaldehyde), intermediates (α-ketoisocaproate and phenylpyruvic acid), precursor (α-ketoisocaproate and phenylpyruvic acid), and key enzyme activities (protease and transaminase) significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of key enzymes for the generation of PVFCs. Lactobacillus plantarum performed well in protein degradation and amino acid transamination, resulting in generating more 3-methylbutanal and phenylacetaldehyde, while Zygosaccharomyces mellis played a main role in phenylethanol production. The synergistic action of Lactobacillus plantarum and Zygosaccharomyces mellis could promote the formation of 3-methyl-1-butanol.
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Affiliation(s)
- Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
| | - Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Siqi Guo
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xiangluan Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenhong Zhao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
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6
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Jeong CH, Lee SH, Kim HY. Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. Food Sci Anim Resour 2023; 43:877-888. [PMID: 37701739 PMCID: PMC10493556 DOI: 10.5851/kosfa.2023.e42] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/21/2023] [Accepted: 07/28/2023] [Indexed: 09/14/2023] Open
Abstract
We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.
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Affiliation(s)
- Chang-Hwan Jeong
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
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7
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Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, Xiang H, Wu Y, Sun-Waterhouse D. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers. Compr Rev Food Sci Food Saf 2023; 22:3560-3601. [PMID: 37458317 DOI: 10.1111/1541-4337.13208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 09/13/2023]
Abstract
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
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Affiliation(s)
- Yueqi Wang
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Qian Chen
- Key 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, China
| | - Laihao Li
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chunsheng Li
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huan Xiang
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key 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, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dongxiao Sun-Waterhouse
- Key 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, China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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8
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Zhou Y, Yang M, Yin J, Huang J, Yan Y, Zhang F, Xie N. Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel. Food Chem 2023; 409:135282. [PMID: 36577324 DOI: 10.1016/j.foodchem.2022.135282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 12/16/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel's physical properties were differently related to the protein's physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.
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Affiliation(s)
- Yingqin Zhou
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Mingliu Yang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Junfeng Yin
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Jingjing Huang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Yan Yan
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Fusheng Zhang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Ningning Xie
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China.
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9
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Xu D, Liu Y, Li X, Wang F, Huang Y, Ma X. 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 2023; 12:foods12091768. [PMID: 37174306 PMCID: PMC10178518 DOI: 10.3390/foods12091768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/03/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide content by about 1.3-fold, reduced the colony counts of Enterobacteriaceae and Staphylococcus aureus by about 40%, and inhibited their lipid oxidation. In the texture profile analysis performed, higher levels of hardness and chewiness were observed in the inoculation groups. In this study, the bacterial community and volatile flavor compounds were detected through 16S high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Inoculation with L. plantarum L1 reduced around 75% abundance of Klebsiella compared with the natural fermentation group, which was positively correlated with 2,3-Butanediol, resulting in a less pungent alcohol odor in Zhayu products. The abundances of 2-pentylfuran and 2-butyl-3-methylpyrazine were increased over threefold in the L1 group, which may give Zhayu its unique flavor and aroma.
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Affiliation(s)
- Dongmei Xu
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Yongle Liu
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Xianghong Li
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Faxiang Wang
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Yiqun Huang
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Xiayin Ma
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
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10
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Mahrus H, Zulkifli L, Rasmi DAC, Sedijani P. Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:835-844. [PMID: 36908369 PMCID: PMC9998799 DOI: 10.1007/s13197-020-04445-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2020] [Accepted: 04/08/2020] [Indexed: 11/27/2022]
Abstract
A present study aimed at evaluating sardine sauce quality used a treatment combination of pineapple fruit extract, and fermentation times. It used a completely randomized design with a factorial pattern. The results showed a pineapple fruit extracts and fermentation times affected significantly on sardine sauce quality (P < 0.05). There was an interaction between pineapple fruit extract and fermentation times on sardine sauce quality. A pineapple fruit extract of 10% and fermentation times of 13 days produced sardine sauce best quality, with a protein content (17.38%), moisture (74.45%), omega-3 (19.68%), pH (5.23), taste value of 3.68, color of 4.52, and aroma of 2.99, respectively, but, consumers did not like it so much. It has passed a National Standard of Indonesia, which sets the minimum level of protein of 5%, and pH ranges from 5.0 to 6.0.
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Affiliation(s)
- H. Mahrus
- Biology Education Program, Education Faculty, University of Mataram, Jln. Majapahit No. 62, Mataram, Lombok-NTB 83125 Indonesia
- Graduate Program in Science Education, University of Mataram, Jln. Majapahit No. 62, Mataram, Lombok-NTB 83125 Indonesia
| | - Lalu Zulkifli
- Biology Education Program, Education Faculty, University of Mataram, Jln. Majapahit No. 62, Mataram, Lombok-NTB 83125 Indonesia
| | - Dewa Ayu Citra Rasmi
- Biology Education Program, Education Faculty, University of Mataram, Jln. Majapahit No. 62, Mataram, Lombok-NTB 83125 Indonesia
| | - Prapti Sedijani
- Biology Education Program, Education Faculty, University of Mataram, Jln. Majapahit No. 62, Mataram, Lombok-NTB 83125 Indonesia
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11
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A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods 2023; 12:foods12030558. [PMID: 36766088 PMCID: PMC9914387 DOI: 10.3390/foods12030558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 02/03/2023] Open
Abstract
As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers' health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.
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12
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Wu J, Mao H, Dai Z. Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring ( Ilisha elongata). Foods 2023; 12:foods12020406. [PMID: 36673497 PMCID: PMC9857776 DOI: 10.3390/foods12020406] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Salted white herring (Ilisha elongata) is a popular fish product in the coastal region of China. The complex endogenous enzymes and microbial action determine the quality of a traditionally salted herring. In order to investigate the role of microorganisms in the quality formation of salted herring, three groups for different salting processes were established: traditional salted (TS), non-starter salted (NS), and starter culture salted (SS). The predominant microorganism in each processing group was Staphylococcus spp., as inferred by next-generation sequencing data. Different physicochemical parameters were obtained in each of the three processing groups (TCA-soluble peptide (trichloroacetic acid-soluble peptide), TVB-N (Total volatile basic nitrogen), and TBA values (thiobarbituric acid-reactive substance)). The TS group had the maximum level of total biogenic amines, while the SS group had the lowest. A strong positive correlation was found between Staphylococcus and 14 aromatic compounds, of which 5 were odor-active compounds that created fishy, grassy, fatty, and fruity flavors. Shewanella may produce trimethylamine, which is responsible for the salted herrings’ fishy, salty, and deteriorating flavor. The findings demonstrated that autochthonous strains of Staphylococcus saprophyticus M90−61 were useful in improving product quality because they adapted quickly to the high osmotic environment.
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Affiliation(s)
- Jiajia Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
- Correspondence: ; Tel.: +86-180-5818-2612
| | - Haiping Mao
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
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13
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Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation. Food Chem X 2022; 15:100392. [PMID: 36211756 PMCID: PMC9532724 DOI: 10.1016/j.fochx.2022.100392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/03/2022] [Accepted: 07/09/2022] [Indexed: 11/24/2022] Open
Abstract
Fermentation decreased pH and Aw and increased ANN, TBARS, TVB-N, and BAs in grass carp flesh. Fermentation with Lactobacillus plantarum and flavourzyme could improve physicochemical properties of fermented grass carp. Fermentation of Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp with safety properties.
The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties.
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14
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Yu P, Zhang Z, Tang X, Yu D, Jiang Q, Gao P, Yang F. Effects of acidification and sterilization on the quality of channel catfish (
Ietalurus punetaus
) fillets. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Xiaohang Tang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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15
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Xiao H, Yu J, Song L, Hu M, Guo H, Xue Y, Xue C. Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes. Food Res Int 2022; 162:111965. [DOI: 10.1016/j.foodres.2022.111965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/29/2022]
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16
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Sun Y, Hua Q, Tian X, Xu Y, Gao P, Xia W. Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage. Food Res Int 2022; 159:111631. [DOI: 10.1016/j.foodres.2022.111631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/26/2022]
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17
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Kindossi JM, Iko Afé OH, Vieira-Dalodé G, Akissoé NH, Leroy S, Talon R, Anihouvi VB, Hounhouigan DJ. Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish ( Pseudotolithus Sp). JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2104770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Janvier Melegnonfan Kindossi
- Department of Nutrition and AgroFood Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Ogouyôm Herbert Iko Afé
- Department of Nutrition and AgroFood Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin
| | - Générose Vieira-Dalodé
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Noël Houédougbé Akissoé
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Victor Bienvenu Anihouvi
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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18
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Wu ZX, Fan YC, Guo C, Liu YX, Li DY, Jiang PF, Qin L, Bai YH, Zhou DY. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods 2022; 11:foods11131947. [PMID: 35804764 PMCID: PMC9265745 DOI: 10.3390/foods11131947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
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Affiliation(s)
- Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ying-Chen Fan
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Guo
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86323453
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19
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Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu). Foods 2022; 11:foods11121721. [PMID: 35741919 PMCID: PMC9222310 DOI: 10.3390/foods11121721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/04/2022] [Accepted: 06/08/2022] [Indexed: 11/16/2022] Open
Abstract
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman's correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30-5.50, 17.11-94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = -0.43, -0.51) and TVBN (R2 = -0.37, -0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = -0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.
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20
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Lv J, Lin X, Wang W, Xu W, Li C, Ji C, Liang H, Li S, Zhang S, Zhu B. Effects of papain,
Lactiplantibacillus plantarum
1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in
Suanzhayu
, a Chinese traditional fish. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jing Lv
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou 450001 China
- Collaborative Innovation Center of Food Production and Safety Zhengzhou 450001 China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Wenqing Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Wenhuan Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Caichan Li
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Shengjie Li
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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21
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Zhang F, Wu J, Yang Z, Zhang W, Fan J, Zeng X. Insights into the endogenous cathepsins on modori of fermented carp (
Cyprinus carpio
) sausage gels in acid environment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Furong Zhang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Jiangli Wu
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Zhengbin Yang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Wei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430000 China
| | - Jin Fan
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Xuefeng Zeng
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
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22
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Sripokar P, Klomklao S, Zhang Y, Hansen EB, Maneerat S, Panyo J. Thai Traditional Fermented Fish Paste
Ka‐pi‐plaa
: Chemical Compositions and Physical Properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pakteera Sripokar
- Biotechnology Program, Faculty of Agro and Bio Industry Thaksin University Phatthalung Thailand
| | - Sappasith Klomklao
- Department of Food Science and Technology, Faculty of Agro and Bio Industry Thaksin University Phatthalung Thailand
| | - Yi Zhang
- IPREM, E2S UPPA, CNRS Université de Pau et des Pays de l’Adour Pau France
| | - Egon Bech Hansen
- Technical University of Denmark National Food Institute Søborg Denmark
| | - Suppasil Maneerat
- Department of Industrial Biotechnology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
| | - Jarurat Panyo
- Department of Food Science and Technology, Faculty of Agro and Bio Industry Thaksin University Phatthalung Thailand
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23
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Wu H, Shi W, Huang H, Chen L, Li N, Du Y, Pei N, Sun J. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1665-1673. [PMID: 34453751 DOI: 10.1002/jsfa.11506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/08/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining. RESULTS Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg-1 to 4.9160 g kg-1 in the brining group and from 3.8039 g kg-1 to 5.4061 g kg-1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. CONCLUSION The appropriate Flavourzyme dose was 10 LAPU kg-1 in the injection group and 20 LAPU kg-1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Han Wu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiyuan Huang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Luzhu Chen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nian Li
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nuo Pei
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jie Sun
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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24
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Kumar Verma D, Thyab Gddoa Al-Sahlany S, Kareem Niamah A, Thakur M, Shah N, Singh S, Baranwal D, Patel AR, Lara Utama G, Noe Aguilar C. Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food. Saudi J Biol Sci 2022; 29:1565-1576. [PMID: 35280596 PMCID: PMC8913424 DOI: 10.1016/j.sjbs.2021.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/17/2021] [Accepted: 11/04/2021] [Indexed: 12/18/2022] Open
Abstract
Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | | | - Alaa Kareem Niamah
- Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior 474001, Madhya Pradesh, India
| | - Nihir Shah
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India
| | - Smita Singh
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh 140413, Punjab, India
| | - Deepika Baranwal
- Department of Home Science, Arya Mahila PG College, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Ami R. Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung 40132, Indonesia
| | - Cristobal Noe Aguilar
- Bioprocesses and Bioproducts Group, Food Research Department, School of Chemistry. Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, México
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25
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Liu J, Liu Y, Zheng R, Wu Z, Yin F, Zhou D. Mechanism of texture deterioration of cockle (
Clinocardium californiense
) during chilled storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jia‐Wen Liu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Yu‐Xin Liu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Rui Zheng
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Zi‐Xuan Wu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Fa‐Wen Yin
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Da‐Yong Zhou
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
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26
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Meng J, Yang Q, Wan W, Zhu Q, Zeng X. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu). Food Chem 2022; 369:130885. [PMID: 34461516 DOI: 10.1016/j.foodchem.2021.130885] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 08/05/2021] [Accepted: 08/15/2021] [Indexed: 11/30/2022]
Abstract
The formation of biogenic amines (BAs) is an important potential danger in traditional fermented fish (Suan yu), and Enterobacteriaceae play an important role in the formation of BAs. The amine production abilities of 97 strains of Enterobacteriaceae screened from traditional fermented Suan yu were analyzed by reversed-phased high-performance liquid chromatography (HPLC). The genotypic diversity of amino acid decarboxylase on 23 strains of high-yield BAs was verified by PCR. Enterobacteriaceae with the highest production of amines was determined by analysis of the effects of physicochemical factors (pH, NaCl, temperature, and aerobic/anaerobic) on BA production and principal component analysis (PCA). The adaptability of the strains was examined using surimi simulation fermentation system, and the correlations among the indicators were analyzed using Cytoscape. Results showed that 97 strains of Enterobacteriaceae had strong amine-producing ability. Furthermore, 23 strains producing high yields of putrescine, cadaverine, and histamine were identified. All of the strains carried Idc, odc, speA, speB, and adiA, and five strains carried hdc. pH mainly affected the BA production of amine-producing bacteria. Three strains (Enterobacter asburiae 26C3, Klebsiella pneumoniae 47C2, and Morganella morganii 45C3) had the best amine-producing ability and used as the inoculated group. In this group, the values of BA (228.70-290.05 mg/kg) and the total volatile base nitrogen (TVB-N, 173.87-221.87 mg/100 g) exceeded the limit. Moreover, myofibrillar protein degradation was significant as indicated by the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and decreased FAA content. Cytoscape software and principal component analysis (PCA) indicated that Enterobacteriaceae and pH were related to BA formation in Suan yu. These results provide a theoretical basis for controlling the BA of fermented fish products.
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Affiliation(s)
- Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Weiyang Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China.
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27
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Zang J, Yu D, Zhang P, Xu Y, Xia W. The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Metaproteomics insights into fermented fish and vegetable products and associated microbes. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100045. [PMID: 35415649 PMCID: PMC8991600 DOI: 10.1016/j.fochms.2021.100045] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/11/2021] [Accepted: 10/15/2021] [Indexed: 12/13/2022]
Abstract
Increasing global population means higher demand for healthy food. Fish and vegetables are healthy foods, but overproduction leads to spoilage. Fermentation of fish/vegetables elongate their shelf lives, improved flavour and functions. Microbes associated with Fish/vegetable fermentation produce health conferring peptides. There is little review on peptides elicited during fish/vegetable fermentations.
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes. Pieces of literature on fermented fish and vegetable end-products are scanty (compared to milk and meat), even though fish and vegetables are considered health conferring diets with high nutritional contents. Evaluations of peptides from fermented fish and vegetables show they have anti-obesity, anti-oxidative, anti-inflammatory, anti-pathogenic, anti-anti-nutrient, improves digestibility, taste, nutrient content, texture, aroma properties, etc. Despite challenges impeding the wider applications of the metaproteomic analysis of fermented fish and vegetables, their potential benefits cannot be underestimated.
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29
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Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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30
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Jiang Q, Gao P, Liu J, Yu D, Xu Y, Yang F, Wang B, Yu P, Xia W. Endogenous proteases in giant freshwater prawn (
Macrobrachium rosenbergii
): changes and its impacts on texture deterioration during frozen storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Jiatong Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Bin Wang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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31
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Boonprab K. Rice flour powder carrying mixed starter culture of Lactiplantibacillus plantarum KU-LM173 and Pediococcus acidilactici KU-LM145 for fermented mussel, Perna viridis Linnaeus 1758. J Appl Microbiol 2021; 132:1197-1209. [PMID: 34464988 DOI: 10.1111/jam.15270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 08/11/2021] [Accepted: 08/27/2021] [Indexed: 11/26/2022]
Abstract
AIMS To develop a dried rice flour powder (DP) formulation to contain a lactic acid bacterial starter culture for fermenting mussel meat (FM). METHODS AND RESULTS Lactiplantibacillus plantarum KU-LM173 (LP), Enterococcus hirae KU-LM174 and Pediococcus acidilactici KU-LM145 (PA) were selected from commercial FMs and identified to have high acid and protease production. Mixed culture between LP, for high acid production, and PA, for the flavour, was the best for DP and had greater organoleptic properties than a single starter fermentation. The best ratio of DP for production was 1% of the mussel weight, while the highest numeric scoring of the organoleptic test between 3% and 6%. The starter culture fermentation accelerated over the natural (wild) fermentation and ended at day 3. The shelf life of the product was at least 30 days at 30-35°C with no pathogens detected. The shelf life of DP at 4°C was 10 weeks. CONCLUSIONS DP with the best strains and long shelf life promoted safety of FM and reduced the processing time. High consumer acceptance, protease and acid production and flavour were unique product characteristics. SIGNIFICANCE AND IMPACT OF STUDY Accelerated commercial FMs with effective DP formulation for the industrial sector may be plausible.
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Affiliation(s)
- Kangsadan Boonprab
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand
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32
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Lin C, Zhang F, Yang Q, Meng J, He L, Deng L, Ye C, Zeng X. Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1957049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chengxing Lin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Furong Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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33
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Liu J, Lin C, Zhang W, Yang Q, Meng J, He L, Deng L, Zeng X. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu). Food Chem 2021; 358:129863. [PMID: 33940298 DOI: 10.1016/j.foodchem.2021.129863] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/13/2021] [Accepted: 04/13/2021] [Indexed: 11/17/2022]
Abstract
Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). The processing adaptability of the strain was examined via Suanyu fermentation. Results showed that Lactobacillus, Tetragenococcus, and Weissella were the dominant bacteria in Suanyu, and their contributions were 53.99%, 35.60%, and 4.10%, respectively. The most suitable strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity. pH decreased to about 3.6. Eventually, the ability to tolerate 20% salt was observed, and the activity of amino acid decarboxylase was negative. Fermented Suanyu with B7 rapidly produced acid (11.7% d-1). The non-protein nitrogen (NPN) and total free amino acid (FAA) contents of fermented Suanyu were higher and its total volatile base nitrogen (TVB-N), thiobarbituric acid (TBARS), and biogenic amines (BAs) levels were lower than those of naturally fermented Suanyu. Therefore, B7 is a potential microbial starter for Suanyu industrial production.
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Affiliation(s)
- Jingui Liu
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Chengxing Lin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China.
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Zhu W, Luan H, Bu Y, Li J, Li X, Zhang Y. Changes in taste substances during fermentation of fish sauce and the correlation with protease activity. Food Res Int 2021; 144:110349. [PMID: 34053542 DOI: 10.1016/j.foodres.2021.110349] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 03/20/2021] [Accepted: 03/21/2021] [Indexed: 11/18/2022]
Abstract
Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy sauce under different fermentation time were also investigated. Moreover, the correlation between protease activity and taste substances in anchovy sauce fermentation was analyzed by orthogonal partial least squares. Throughout the fermentation process, the taste substances in anchovy sauce increased during early months and then decreased as time increased. The content of amino acid nitrogen, TCA-soluble peptides, 5'-nucleotides (AMP, GMP, IMP) and organic acids (lactic acid, succinic acid) in anchovy sauce increased by 26%, 33%, (45%, 35%, 68%) and (27%, 2%) respectively in comparison with 6 months fermentation. Total amino acid content reached its maximum after 18 months fermentation. Results of electronic tongue demonstrated that the umami of anchovy sauce after 12 months fermentation increased by 17% in comparison with 6 months fermentation. A model correlating changes in protease activity with taste formation suggested that protease activity impacted the content of Ala, Glu, Lys, Asp, Leu, TCA-soluble peptides and succinic acid. This study can provide empirical evidence to guide the efficient processing of anchovy sauce.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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35
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Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00589. [PMID: 33489790 PMCID: PMC7811128 DOI: 10.1016/j.btre.2021.e00589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/05/2020] [Accepted: 12/31/2020] [Indexed: 11/24/2022]
Abstract
Carnobacterium and Vagococcus genera were identified from Paraná River freshwater fishes. Low acidifying and antilisterial Carnobacterium strains were selected. Proteolysis of raw fish extract by C. maltaromaticum strains was confirmed. C. maltaromaticum strains may be used as functional cultures to develop novel LPFP.
Lactic acid bacteria (LAB) isolated from freshwater fish (hatcheries and captures) from Paraná river (Argentina) were analyzed by using culture-dependent approaches. The species belonging to Carnobacterium (C.) divergens, C. inhibens, C. maltaromaticum, C. viridans and Vagococcus (V.) salmoninarum were identify as predominant by RAPD-PCR and 16 s rRNA gene sequencing. C. maltaromaticum (H-17, S-30, B-42 and S-44) grew in raw fish extract and slightly reduced the medium pH (5.81–5.91). These strains exhibited moderate fish sarcoplasmic protein degradation (≤ 73 %) releasing small peptides and free amino acids, being alanine, glycine, asparagine and arginine concentrations increased in a higher extent (17.84, 1.47, 1.26 and 0.47 mg/100 mL, respectively) by S-44 strain at 96 h incubation. Interestingly C. maltaromaticum H-17 was able to inhibit Listeria monocytogenes. Results suggest that these strains would contribute to the development of new safe and healthy fishery products with improved nutritional and sensory characteristics.
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36
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Bhutia MO, Thapa N, Shangpliang HNJ, Tamang JP. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Res Int 2020; 143:109885. [PMID: 33992337 DOI: 10.1016/j.foodres.2020.109885] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/30/2020] [Accepted: 10/31/2020] [Indexed: 12/31/2022]
Abstract
Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput sequence (HTS) method supported by bioinformatics tool. Metataxonomic of the overall bacterial communities in samples revealed the abundance of phylum Firmicutes followed by Proteobacteria. Psychrobacter was abundant genus in all traditionally preserved fish products of Sikkim, followed by Bacillus, Staphylococcus, Serratia, Clostridium, Enterobacter, Pseudomonas, Rummeliibacillus, Enterococcus, Photobacterium, Myroides, Peptostreptococcus, Plesiomonas and Achromobacter. Product-wise distribution showed that Bacillus was abundant in suka ko maacha and sidra samples, whereas Psychrobacter was abundant in sukuti samples. Unique genus to each product was observed on the basis of analysis of shared operational-taxonomic-unit (OTU) contents, Alpha diversity indices showed significantly differences among the samples, and also showed maximum coverage as per Good's coverage (0.99). Beta diversity showed clustering of bacterial compositions between suka ko maacha and sidra, whereas sukuti showed scattering pattern among the other samples, indicating a diverse population in suka ko maacha and sidra samples. Non-parametric analysis of abundant genera and predictive functionalities showed the complex bacterial inter-dependencies with predictive functionalities mostly in metabolism (79.88%).
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Affiliation(s)
- Meera Ongmu Bhutia
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Namrata Thapa
- Biotech Hub, Department of Zoology, Nar Bahadur Bhandari Degree College, Sikkim University, Tadong 737102, Sikkim, India.
| | - H Nakibapher Jones Shangpliang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India.
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37
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Zhu Y, Gao L, Xie G, Yang F, Gao P, Yu D, Yu P, Jiang Q, Xu Y, Xia W. Effect of fermentation on immunological properties of allergens from black carp (
Mylopharyngodon piceus
) sausages. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Yidan Zhu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Ling Gao
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Guojin Xie
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
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38
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Nitrogen Fixation in Pozol, a Traditional Fermented Beverage. Appl Environ Microbiol 2020; 86:AEM.00588-20. [PMID: 32503911 DOI: 10.1128/aem.00588-20] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 06/03/2020] [Indexed: 11/20/2022] Open
Abstract
Traditional fermentations have been widely studied from the microbiological point of view, but little is known from the functional perspective. In this work, nitrogen fixation by free-living nitrogen-fixing bacteria was conclusively demonstrated in pozol, a traditional Mayan beverage prepared with nixtamalized and fermented maize dough. Three aspects of nitrogen fixation were investigated to ensure that fixation actually happens in the dough: (i) the detection of acetylene reduction activity directly in the substrate, (ii) the presence of potential diazotrophs, and (iii) an in situ increase in acetylene reduction by inoculation with one of the microorganisms isolated from the dough. Three genera were identified by sequencing the 16S rRNA and nifH genes as Kosakonia, Klebsiella, and Enterobacter, and their ability to fix nitrogen was confirmed.IMPORTANCE Nitrogen-fixing bacteria are found in different niches, as symbionts in plants, in the intestinal microbiome of several insects, and as free-living microorganisms. Their use in agriculture for plant growth promotion via biological nitrogen fixation has been extensively reported. This work demonstrates the ecological and functional importance that these bacteria can have in food fermentations, reevaluating the presence of these genera as an element that enriches the nutritional value of the dough.
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39
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Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm ( Tenebrio molitor) Powders. Foods 2020; 9:foods9070917. [PMID: 32664653 PMCID: PMC7405005 DOI: 10.3390/foods9070917] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.
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40
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Sun Y, Xu Y, Gao P, Xia W, Hua Q, Jiang Q. Improvement of the quality stability of vacuum‐packaged fermented fish (
Suanyu
) stored at room temperature by irradiation and thermal treatments. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14622] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Yingying Sun
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Qian Hua
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
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41
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Sun Y, Gao P, Xu Y, Xia W, Hua Q, Jiang Q. Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish. J Food Prot 2020; 83:1057-1065. [PMID: 32044959 DOI: 10.4315/jfp-19-607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 02/11/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS
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Affiliation(s)
- Yingying Sun
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
| | - Pei Gao
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
| | - Qian Hua
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.])
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42
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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43
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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