INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2025
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IF 5.2
Xianhao Zhang,Bingrui Guo,Bing Dai,Shimiao Wang,Siqi Zhang,Sufang Zhang,Chaofan Ji,Beiwei Zhu,Xinping Lin
In this study, the effect of fermentation on the safety, flavor, and texture of largemouth bass (Micropterus salmoides ) was investigated. Compared to fresh fish, the proteins formed a network structure that enhanced bound water proportion, texture hardness, and water holding capacity, while it reduced cooking losses. TVB-N and TBARS levels increased gradually but stayed within safe limits. However, histamine accumulation surpassed the recommended limit at 56.84 ± 0.17 mg/100 g in late stages. A total of 67 volatile compounds were detected, with 13 identified as key flavor compounds (OAV > 1). 3rd-generation full-length 16S rRNA gene sequencing revealed a microbial community shift from high diversity to dominance by strains like Vibrio anguillarum , Vagococcus fessus , and Vagococcus coleopterorum . Among these, 10 species were highly correlated with flavor formation. This study reveals quality patterns in fermented largemouth bass, providing insights into achieving a balance among safety, flavor, and texture in fermented fish.
研究领域:
食品科学
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微生物学
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生物化学
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DOI
PubMed
高影响因子
Foods
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2021
·Vol. 10
·期 11
·2529
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IF 4.35
Cuicui Jiang,Mengyang Liu,Xu Yan,Ruiqi Bao,Aoxue Liu,Wenqing Wang,Zuoli Zhang,Huipeng Liang,Chaofan Ji,Sufang Zhang,Xinping Lin
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product,Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism ofLactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth ofProteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process.Lactobacillus,EnterococcusandProteusplayed an important role not only in inhibition of the growth ofEscherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for theSuanzhayuprocess.Keywords:fermented fish;Proteus;lipase;volatile compounds;aldehydes;esters
研究领域:
微生物学
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食品科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Zhaoxia Yang,Ruohan Wu,Xiaohan Wei,Zuoli Zhang,Wenqing Wang,Aoxue Liu,Jing Yang,Chaofan Ji,Huipeng Liang,Sufang Zhang,Xinping Lin
Little is known about the relationship between the chemical and microbial properties of Chouguiyu, a traditional Chinese fermented fish with unique aroma and plentiful taste. Therefore, we explored this relationship by determining the bacterial and fungal distribution of 14 brands of Chouguiyu . The distribution of microorganism and their effect on product quality, such as volatile flavor compounds (VFCs), free amino acids (FAA), physicochemical features and organoleptic properties were evaluated. Five VFCs (2-ethyl-1-hexanol, eucalyptol, 1-octen-3-ol, nonanal and indole) and three FAAs (Glu, Vla and Ala) were considered as core components. LAB ( Vagococcus and Lactococcus ) were found to contribute greatly to critical aroma formation and inhibition of TVB-N, leading to a moderate fermentation and good quality. While excessive increases in TVB-N, VFCs and FAA contents were found to be related with Psychrilyobacter and Fusobacterium , leading to poor organoleptic properties. The addition of Sufu to these products may be associated with the accelerating the fermentation process. Moderate fermentation with LAB is beneficial to typical aroma and good organoleptic properties, while excessive fermentation related with Psychrilyobacter and Fusobacterium may lead to overpowering flavors and lowered organoleptic properties.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Jinggui Nie,Sunting Zhu,Xiao Zhang,Dan Wu,Xuxu Li,Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus , Rhizopus , Saccharomycopsis , Saccharomyces , etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
研究领域:
食品科学
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微生物学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Foods
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2022
·Vol. 11
·期 13
·1932
·
IF 5.561
Aoxue Liu,Xu Yan,Hao Shang,Chaofan Ji,Sufang Zhang,Huipeng Liang,Yingxi Chen,Xinping Lin
In this study, threeLactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then,L. plantarumstrains MB1, M22, and 3-14-LJ were inoculated at 107CFU/mL in the model and 107CFU/g in actualSuanzhayusystems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p< 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p< 0.05).L. plantarumM22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularlyL. plantarumM22, have good fermentation characteristics and have the potential to become excellentSuanzhayufermenters in the future.Keywords:Lactiplantibacillus plantarum;fermented fish;esters;volatile compounds;starter culture;protein metabolism
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2020
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IF 3.067
Zhaoxia Yang,Sasa Liu,Jing Lv,Zeping Sun,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Xinping Lin
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu 's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS , and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole , 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu . According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu 's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium , Arcobacter and O c eanisphaera . These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA , and influenced the flavor and aroma of the Chouguiyu . The results of this study provided a scientific basis to further improve Chouguiyu production.
研究领域:
食品科学
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微生物学
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化学分析
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）