Han Jiarun, Kong Tao, Jiang Jialan, Zhao Xin, Zhao Xilian, Li Ping, Gu Qing
Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
Front Nutr. 2023 Mar 6;10:1121310. doi: 10.3389/fnut.2023.1121310. eCollection 2023.
This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC-MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as , , , etc., appeared to play a prominent part in the flavor formation of fish sauce. The difference was that only BWQ and BWE groups could produce ethyl-alcohol through amino acid metabolism, while YQ, BWE and BWQ groups could generate phenylacetaldehyde through the transformation of Phe by α-ketoacid decarboxylase and aromatic amino acid transferase. Our research contributes to clarifying the various metabolic roles of microorganisms in the flavor generation of fish sauce.
本文旨在探讨不同鱼露（自然发酵（WQ）、曲室外发酵（YQ）、酶保温（BWE）和曲保温（BWQ））在早期（3个月）和后期（7个月）微生物群与特征风味之间的联系。根据固相微萃取-气相色谱-质谱分析确定了总共117种风味化合物。采用正交偏最小二乘法判别分析（O2PLS-DA）和变量重要性投影（VIP）值来揭示不同鱼露在发酵3个月和7个月时的15种和28种风味标志物。此外，利用宏基因组测序分析了可能的风味形成途径，并在基因水平上鉴定了与风味形成相关的关键微生物。与风味产生相关的前10个属，如 、 、 等，似乎在鱼露的风味形成中起重要作用。不同的是，只有BWQ和BWE组能通过氨基酸代谢产生乙醇，而YQ、BWE和BWQ组能通过α-酮酸脱羧酶和芳香族氨基酸转氨酶对苯丙氨酸的转化产生苯乙醛。我们的研究有助于阐明微生物在鱼露风味产生中的各种代谢作用。
