Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation. (December 2022)

• Record Type: Journal Article
• Authors: Qiu, Yingjie; Wu, Yanyan; Li, Laihao; Chen, Shengjun; Zhao, Yongqiang; Li, Chunsheng; Xiang, Huan; Wang, Di; Wei, Ya; Wang, Yueqi
• Is Part Of: Food research international. Volume 162(2022)Part B
• Publication Date: 2022-12
• Subjects: Fermented fish -- Taste -- Metagenomics -- Amino acid metabolism -- Microorganism -- Flavor formation -- Golden pomfret; ADP adenosine diphosphate -- AdR adenosine -- 5′-AMP 5′-adenosine monophosphate -- ATP adenosine triphosphate -- COG Clusters of Orthologous Genes -- GC gas chromatography -- 5′-GMP 5′-guanosine monophosphate -- HxR inosine -- Hx hypoxanthine -- 5′-IMP 5′-inosine monophosphate -- IMS ion-mobility spectrometer -- KEGG Kyoto Encyclopedia of Genes and Genomes -- LDA linear discriminant analysis -- LEfSe linear discriminant analysis size effect size -- NIST National Institute of Standards and Technology -- NR Non-Redundant Protein Sequences; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112095
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Glutamate, alanine, and leucine were the main free amino acids identified. Six major amino acid metabolizing microbial genera were associated with most flavor compounds. Halobacterium and Clostridium were core microbiota and amino acid metabolizers. This study revealed the distribution of amino acid metabolic during golden pomfret fermentation. Abstract: Golden pomfret ( Trachinotus ovatus ) is an important farmed fish in Asia, often consumed following salting and natural microbial fermentation. Flavor development in fermented foods depends on the metabolism of fermenting microbes, especially amino acid metabolism. However, the microbes involved in golden pomfret fermentation and the mechanism by which they regulate flavor development are largely unknown. Accordingly, in this study, we investigated the microbial community and volatile and non-volatile compounds during the traditional fermentation of golden pomfret, focusing on amino acid metabolism. Thirty-five volatile compounds were detected. Glutamate, alanine, and leucine were the main amino acids responsible for the development of the characteristic taste of fermented golden pomfret. Metagenomic analyses were performed, and microbial genes for amino acid metabolism were functionally annotated, revealing the underlying mechanisms of flavor development during fish fermentation. Halobacterium, Clostridium, Natrinema, Alkalibacillus, Natrialba, and Vibrio were the dominant microbial genera with a major contribution to amino acid metabolism during fermentation and were strongly correlated with the majority of volatile compounds. The study provides a theoretical reference for the mechanism of flavor formation and important information on the microbial sources of volatile compounds derived from amino acids.