Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce  

作　　者：Dae-Hyun Kim Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Kwang-Moon Cho Sun-Jae Kwon Hong-Seok Son 

机构地区：[1]Department of Biotechnology,College of Life Sciences and Biotechnology,Korea University,Seoul 02841,Korea [2]Sonlab Inc.,Seoul 02841,Korea [3]AccuGene Inc.,Incheon 21999,Korea

出　　处：《Food Science and Human Wellness》2025年第1期203-211,共9页食品科学与人类健康(英文)

基　　金：supported by the National Research Foundation of Korea(NRF)(RS-2024-00333618 and RS-2023-00240999);a Korea University Grant;the Institute of Biomedical Science&Food Safety,CJ-Korea University Food Safety Hall at Korea University,Republic of Korea。

摘　　要：This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce.Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years.The complex bacterial community was simplified to two genera,Tetragenococcus and Halanaerobium,after approximately 0.55 years of fermentation.Although genera,such as Saccharomyces,Cladosporium,Candida,and Aspergillus,were relatively dominant,no clear pattern was identified in fungal community analysis.The longitudinal metabolite profile demonstrated that approximately half(55.8%)of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation.Despite the static microbial community,the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce.This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.

关 键 词：Fish sauce Salted anchovy Long-term fermentation MICROBIOME METABOLITE 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]