Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis  

作　　者：Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu 

机构地区：[1]Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of The People’s Republic of China,National R&D Center for Aquatic Product Processing,South China Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China [2]Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Jiangsu Ocean University,Lianyungang 222005,China [3]School of Chemical Sciences,The University of Auckland,Auckland 92019,New Zealand [4]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China

出　　处：《Food Science and Human Wellness》2024年第1期101-114,共14页食品科学与人类健康（英文）

基　　金：supported by the National Natural Science Foundation of China(32001733);the Earmarked fund for CARS(CARS-47);Guangxi Natural Science Foundation Program(2021GXNSFAA196023);Guangdong Basic and Applied Basic Research Foundation(2021A1515010833);Young Talent Support Project of Guangzhou Association for Science and Technology(QT20220101142);the Special Scientific Research Funds for Central Non-profit Institutes,Chinese Academy of Fishery Sciences(2020TD69)。

摘　　要：Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain unclear.This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation.Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds.Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations.Clostridium,Shewanella,and Staphylococcus were the dominant microbial genera.Forty-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/gluconeogenesis.This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.

关 键 词：Fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]