Changes in bacterial community structure and quality characteristics during fermentation of stinky variegated carp (Aristichthys nobilis)
Chunxia Pang
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Data curation, Investigation, Methodology, Writing - original draft
Search for more papers by this authorYi Li
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorRenying Yu
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorJunhao Wang
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorXuerui Li
Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, People's Republic of China
Contribution: Data curation, Methodology
Search for more papers by this authorYuru Chen
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Data curation, Methodology
Search for more papers by this authorCorresponding Author
Lijuan Yu
Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, People's Republic of China
Correspondence
Lijuan Yu, Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650221, People's Republic of China.
Email: [email protected]
Haibo Luo, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, People's Republic of China.
Email: [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Haibo Luo
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Correspondence
Lijuan Yu, Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650221, People's Republic of China.
Email: [email protected]
Haibo Luo, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, People's Republic of China.
Email: [email protected]
Search for more papers by this authorChunxia Pang
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Data curation, Investigation, Methodology, Writing - original draft
Search for more papers by this authorYi Li
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorRenying Yu
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorJunhao Wang
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Investigation, Methodology
Search for more papers by this authorXuerui Li
Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, People's Republic of China
Contribution: Data curation, Methodology
Search for more papers by this authorYuru Chen
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Contribution: Data curation, Methodology
Search for more papers by this authorCorresponding Author
Lijuan Yu
Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, People's Republic of China
Correspondence
Lijuan Yu, Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650221, People's Republic of China.
Email: [email protected]
Haibo Luo, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, People's Republic of China.
Email: [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Haibo Luo
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China
Correspondence
Lijuan Yu, Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650221, People's Republic of China.
Email: [email protected]
Haibo Luo, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, People's Republic of China.
Email: [email protected]
Search for more papers by this authorAbstract
Bacterial metabolism greatly affects the quality and flavor of traditional, low-salt fermented fish. We assessed changes in the bacterial community structure and quality characteristics of “stinky” variegated carp (Aristichthys nobilis) during fermentation at 20°C. The total viable count (TVC), firmness, chewiness, tackiness, total volatile base nitrogen (TVB-N) and thiobarbituric acid-reactive substance (TBARS) levels, and relative peak area of volatile compounds significantly (p < .05) increased, while the pH, weight, and elasticity dramatically decreased, during fermentation. The total free amino acid (FAA) content decreased early during fermentation (from 0–2 d) and then significantly (p < .05) increased (from 3–5 d). The levels of flavorful AAs (aspartic acid, glutamate, phenylalanine, tyrosine, alanine, and glycine) increased markedly after 4 d of fermentation. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS) revealed that the levels of ketones, ethers, and nitrogenous compounds increased significantly (p < .05) during fermentation. Illumina MiSeq sequencing identified Plesiomonas as the dominant bacterial genus during fermentation, followed by Aeromonas, Cetobacterium, Vibrio, and Hathewaya. These bacteria may contribute to the flavor and aroma of stinky variegated carp. The association between bacterial succession and the flavor and taste of stinky fish was also discussed.
Practical applications
Variegated carp could be processed to create stinky fish. In this study, bacterial community structure and quality characteristics analysis were assessed. FAAs and volatile compounds related to flavor and aroma were found. A potential starter culture that could improve the quality of stinky variegated carp was identified. Our findings provide a theoretical basis for the industrial production of fermented stinky fish.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are openly available in the Zenodo repository at https://zenodo.org/record/6393225#.YkLSAsij7yt.
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