Ma Xiayin, Zhou Bingqian, Jiang Lina, Xie Mingyang, Rong Zhixing, Yin Shixian, Wang Faxiang, Liu Yongle, Li Xianghong
School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South RD, Changsha 410114, Hunan Province, China.
Pingjiangjinzai food Co., Ltd., Yueyan 414517, Hunan Province, China.
Food Res Int. 2025 May;208:116166. doi: 10.1016/j.foodres.2025.116166. Epub 2025 Mar 14.
Lactic acid bacteria and yeasts play important roles in fermented fish products. The present study investigated the interaction between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in a fermented fish juice system. The results demonstrated that the co-culture of L. plantarum L6 and R. mucilaginosa Y9 significantly increased the maximum specific growth and population of L. plantarum L6, and decreased the lag phase. During microbial interactions, R. mucilaginosa Y9 increased the concentration of soluble proteins and provided L. plantarum L6 with more TCA-soluble peptides. Additionally, these two strains showed co-metabolism of amino acids, such as glutamic acid and aspartic acid. Furthermore, the microbial interaction between two strains influenced the generation of volatile compounds. R. mucilaginosain Y9 removed some fishy-odors compounds, including 1-Octen-3-ol, 1-Hexanol and phthalate esters, but increased the accumulation of aldehyde compounds with unpleasant odors. In addition, co-cultivation promoted the generation of special compounds, such as γ-dodecalactone and 2-pentylfuran, which could improve the flavor quality of fermented fish products.
乳酸菌和酵母在发酵鱼制品中发挥着重要作用。本研究调查了植物乳杆菌和粘红酵母在发酵鱼汁体系中的相互作用。结果表明，植物乳杆菌L6和粘红酵母Y9的共培养显著提高了植物乳杆菌L6的最大比生长速率和菌体量，并缩短了延滞期。在微生物相互作用过程中，粘红酵母Y9提高了可溶性蛋白的浓度，并为植物乳杆菌L6提供了更多的三羧酸循环可溶性肽。此外，这两种菌株对氨基酸（如谷氨酸和天冬氨酸）表现出共代谢作用。此外，两菌株间的微生物相互作用影响了挥发性化合物的产生。粘红酵母Y9去除了一些腥味化合物，包括1-辛烯-3-醇、1-己醇和邻苯二甲酸酯，但增加了具有难闻气味的醛类化合物的积累。此外，共培养促进了特殊化合物的产生，如γ-十二内酯和2-戊基呋喃，这可以改善发酵鱼制品的风味品质。
