Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures.
Food Chem
; 463(Pt 2): 141246, 2024 Sep 11.
Article
in En
| MEDLINE
| ID: mdl-39278082
ABSTRACT
This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce fermentation. Over a 3-day period, significant changes occurred in physicochemical properties, microbial profiles, flavor compounds, and metabolomic spectra. Notable increases in acidity coupled with decreases in glucose underscored the robust environmental adaptability of the employed microorganisms. A reduction in total amino acids, alongside a rise in umami amino acids, suggested flavor enhancement. GC-MS analysis identified 40 key volatile compounds, with esters and aldehydes crucial for aroma development. UPLC-QTOF-MS-based untargeted analysis identified 934 metabolites, with 377 differential metabolites being vital (VIP > 1.5, P < 0.05), including amino acids, peptides, organic acids, nucleic acids, and fatty acids. Metabolites linked to amino acid metabolism, particularly phenylalanine and arginine, were associated with fermentation duration. These findings offer a theoretical basis for optimizing flavor and quality in fish sauces from fish by-products through accelerated fermentation.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom