This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC-MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as , , , etc., appeared to play a prominent part in the flavor formation of fish sauce. The difference was that only BWQ and BWE groups could produce ethyl-alcohol through amino acid metabolism, while YQ, BWE and BWQ groups could generate phenylacetaldehyde through the transformation of Phe by α-ketoacid decarboxylase and aromatic amino acid transferase. Our research contributes to clarifying the various metabolic roles of microorganisms in the flavor generation of fish sauce.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10025566 | PMC |
| http://dx.doi.org/10.3389/fnut.2023.1121310 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.
Curr Res Food Sci
December 2024
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with "ultra-processed foods," but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs.
View Article and Find Full Text PDFNocardiosis in domestic ferrets (Mustela putorius furo).
J Comp Pathol
January 2025
Histologia i Anatomia Patològica, Facultat de Veterinària (UAB), 08193 Bellaterra (Barcelona), Spain.
Nocardia spp are ubiquitous, gram-positive, variably acid-fast, branching and beaded filamentous, facultative intracellular bacteria that are resistant to phagocytosis and can cause localized or systemic disease in a variety of mammals, including humans, as well as in birds, fish and reptiles. Seventeen pet domestic ferrets (Mustela putorius furo) were diagnosed with nocardiosis by several methods including cytological evaluation, histopathology, Ziehl-Neelsen staining and polymerase chain reaction (PCR). All except two ferrets were 2 years old or older at the time of clinical presentation.
View Article and Find Full Text PDFPhysicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures.
Food Chem
January 2025
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China. Electronic address:
Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40 °C) on the physicochemical characteristics and metabolite composition was revealed. Results indicated that compared with 25 and 32 °C, the higher contents of total acidity, amino nitrogen, total soluble nitrogen, and the deepening of the nonenzymatic browning degree of fish sauce fermented at 40 °C were obtained. The total volatile basic nitrogen content at 40 °C was lower than 32 °C.
View Article and Find Full Text PDFMethod to define recommended portion sizes for consumer guidance.
Eur J Nutr
January 2025
School of Agriculture and Food Science, UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
Article Synopsis
- The study aims to create consistent global portion size recommendations for various food groups, recognizing that serving sizes are not well regulated worldwide.
- A systematic methodology was developed, using data from existing regulations, food-based dietary guidelines, and reported intakes from Europe and Australia to derive Global Portion Values (GPVs) for 50 food groups.
- The results showed that 88% of the GPVs were consistent, indicating that this standardized approach could assist consumers in making better-informed choices about food portions.
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation.
Int J Food Microbiol
December 2024
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai 201306, China. Electronic address:
In this study, we first verified the feasibility of using Antarctic krill as a raw material for quick-brewed fish sauce, and the results showed that the amino acid nitrogen (AAN)and total soluble nitrogen(TSN) in the fermented 30 days fish sauce met the national level fish sauce standards, but the histamine content exceeded the maximum limit value of histamine in fish sauce (400 mg/kg) set by the International Codex Alimentarius Commission (CAC) and the European Union (EU). On this basis, the correlation between physicochemical indexes and bacterial communities during the fermentation of fish sauce was investigated using high-throughput sequencing, culture method. The correlation analyses revealed the relationship between bacterial communities and the quality and safety of fish sauce, and these studies will be helpful for the development of Antarctic krill fish sauce.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!