Han Jiarun, Jiang Jialan, Zhao Xin, Zhao Xilian, Kong Tao, Li Ping, Gu Qing
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.
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.
Food Chem. 2024 Feb 1;433:136998. doi: 10.1016/j.foodchem.2023.136998. Epub 2023 Jul 28.
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.
我们的研究旨在通过比较代谢组学分析，对三种速酿鱼露（曲发酵（YQ）、曲保温发酵（BWQ）和酶保温发酵（BWE））发酵过程中的风味前体和代谢物谱进行表征。在发酵过程中，BWQ和BWE样品中的游离氨基酸和游离脂肪酸总量显著高于YQ样品，并且C16:0、C22:6、C18:1、C14:1、C18:0和C20:5被认为是三种鱼露的关键风味前体。我们在YQ、BWE和BWQ样品中分别鉴定出51、47和45种差异代谢物作为关键成分。三个样品中的特定代谢物主要与氨基酸代谢有关，尤其是组氨酸、半胱氨酸和蛋氨酸代谢。此外，5个细菌属对各种风味相关代谢物的产生具有积极影响。本研究为速酿鱼露生产中风味和品质的靶向控制提供了理论依据。
