Yu Jing, Cao Xinpeng, Yu Gang, Tu Xin, Wang Yuhan, Ma Zhenhua, Xue Yong, Xue Changhu
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.
Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
Food Res Int. 2025 Oct;218:116911. doi: 10.1016/j.foodres.2025.116911. Epub 2025 Jun 20.
This study investigated the effects of the inoculation of synthetic microbial communities (SynComs), including Staphylococcus carnosus, Lactiplantibacillus plantarum, Bacillus coagulans, and Kluyveromyces marxianus, on the safety, texture, taste, and flavor profiles of slightly fermented dried bonito. The results showed that all slightly fermented samples contained very low levels of total volatile base nitrogen and histamine, the fish proteins underwent acid denaturation and coagulation after fermentation, forming a dense and stable three-dimensional network structure that contributed to the appearance of the final products. A synergistic effect among S. carnosus, L. plantarum, and K. marxianus not only reduced the bitterness scores of the e-tongue, but also enhanced the umami and sweetness taste of dried bonito products by increasing the contents of pleasant tasting amino acids, with the equivalent umami concentration 1.89 times (p < 0.05) higher than control group. In addition, a linear relationship was observed between the amount of flavor compounds produced by lipid oxidation and free fatty acids. The co-inoculation of S. carnosus, L. plantarum, and B. coagulans yielded richer flavor compounds in dried bonito, the upregulation of benzaldehyde, 2, 3-dimethyl-2-cyclopentene-1-one, 1-octen-3-ol and heterocyclic compounds led to the development of intense fruity, sweet, mushroom-like and floral aromas. These findings establish a foundation for the selection of composite fermentation starter cultures, enabling the targeted formulation of SynComs with flavor enhancement and texture improvement functions.
本研究调查了接种包括肉葡萄球菌、植物乳杆菌、凝结芽孢杆菌和马克斯克鲁维酵母在内的合成微生物群落（SynComs）对轻度发酵鲣鱼干安全性、质地、味道和风味特征的影响。结果表明，所有轻度发酵样品中的总挥发性盐基氮和组胺含量都非常低，发酵后鱼蛋白发生酸变性和凝固，形成致密稳定的三维网络结构，这有助于最终产品的外观形成。肉葡萄球菌、植物乳杆菌和马克斯克鲁维酵母之间的协同作用不仅降低了电子舌的苦味评分，还通过增加美味氨基酸的含量提高了鲣鱼干产品的鲜味和甜味，等效鲜味浓度比对照组高1.89倍（p < 0.05）。此外，观察到脂质氧化产生的风味化合物量与游离脂肪酸之间存在线性关系。肉葡萄球菌、植物乳杆菌和凝结芽孢杆菌的共接种使鲣鱼干中产生了更丰富的风味化合物，苯甲醛、2,3 - 二甲基 - 2 - 环戊烯 - 1 - 酮、1 - 辛烯 - 3 - 醇和杂环化合物的上调导致了浓郁的果香、甜味、蘑菇味和花香的产生。这些发现为复合发酵起始培养物的选择奠定了基础，能够有针对性地配制具有风味增强和质地改善功能的SynComs。
