Cargando…

Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product

Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which wer...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Dongmei, Liu, Yongle, Li, Xianghong, Wang, Faxiang, Huang, Yiqun, Ma, Xiayin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178518/
https://www.ncbi.nlm.nih.gov/pubmed/37174306
http://dx.doi.org/10.3390/foods12091768
_version_ 1785040883551305728
author Xu, Dongmei
Liu, Yongle
Li, Xianghong
Wang, Faxiang
Huang, Yiqun
Ma, Xiayin
author_facet Xu, Dongmei
Liu, Yongle
Li, Xianghong
Wang, Faxiang
Huang, Yiqun
Ma, Xiayin
author_sort Xu, Dongmei
collection PubMed
description Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide content by about 1.3-fold, reduced the colony counts of Enterobacteriaceae and Staphylococcus aureus by about 40%, and inhibited their lipid oxidation. In the texture profile analysis performed, higher levels of hardness and chewiness were observed in the inoculation groups. In this study, the bacterial community and volatile flavor compounds were detected through 16S high-throughput sequencing and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Inoculation with L. plantarum L1 reduced around 75% abundance of Klebsiella compared with the natural fermentation group, which was positively correlated with 2,3-Butanediol, resulting in a less pungent alcohol odor in Zhayu products. The abundances of 2-pentylfuran and 2-butyl-3-methylpyrazine were increased over threefold in the L1 group, which may give Zhayu its unique flavor and aroma.
format Online
Article
Text
id pubmed-10178518
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-101785182023-05-13 Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product Xu, Dongmei Liu, Yongle Li, Xianghong Wang, Faxiang Huang, Yiqun Ma, Xiayin Foods Article Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide content by about 1.3-fold, reduced the colony counts of Enterobacteriaceae and Staphylococcus aureus by about 40%, and inhibited their lipid oxidation. In the texture profile analysis performed, higher levels of hardness and chewiness were observed in the inoculation groups. In this study, the bacterial community and volatile flavor compounds were detected through 16S high-throughput sequencing and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Inoculation with L. plantarum L1 reduced around 75% abundance of Klebsiella compared with the natural fermentation group, which was positively correlated with 2,3-Butanediol, resulting in a less pungent alcohol odor in Zhayu products. The abundances of 2-pentylfuran and 2-butyl-3-methylpyrazine were increased over threefold in the L1 group, which may give Zhayu its unique flavor and aroma. MDPI 2023-04-24 /pmc/articles/PMC10178518/ /pubmed/37174306 http://dx.doi.org/10.3390/foods12091768 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xu, Dongmei
Liu, Yongle
Li, Xianghong
Wang, Faxiang
Huang, Yiqun
Ma, Xiayin
Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title_full Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title_fullStr Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title_full_unstemmed Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title_short Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
title_sort application and effect of pediococcus pentosaceus and lactiplantibacillus plantarum as starter cultures on bacterial communities and volatile flavor compounds of zhayu, a chinese traditional fermented fish product
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178518/
https://www.ncbi.nlm.nih.gov/pubmed/37174306
http://dx.doi.org/10.3390/foods12091768
work_keys_str_mv AT xudongmei applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct
AT liuyongle applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct
AT lixianghong applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct
AT wangfaxiang applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct
AT huangyiqun applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct
AT maxiayin applicationandeffectofpediococcuspentosaceusandlactiplantibacillusplantarumasstarterculturesonbacterialcommunitiesandvolatileflavorcompoundsofzhayuachinesetraditionalfermentedfishproduct