Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

Lv, Xinran; Li, Ying; Cui, Tianqi; Sun, Mingming; Bai, Feng‐Wu; Li, Xuepeng; Lǐ, Jiànróng; Shi, Yi Wei

doi:10.1016/j.lwt.2019.108998

Cited by 51 publications

(38 citation statements)

References 34 publications

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“…Therefore, grasshopper sub shrimp paste factories in China are located around the Bohai Sea ( Sang et al, 2020a ). Due to its unique flavor and excellent nutritional value ( Lv et al, 2020 ; Sang et al, 2020b ), grasshopper sub shrimp paste is popular in China. However, the process of natural fermentation involved in the typical production of grasshopper sub shrimp paste has made the process susceptible to contamination by microbes from the environment, therefore, making the process less hygienic.…”

Section: Introductionmentioning

confidence: 99%

“…The production of shrimp paste is a complex process whereby the endogenous proteases in the shrimps and those produced by halophilic bacteria surviving under high salt condition induce the formation of low molecular weight compounds (such as peptides, amino acids, aldehydes, organic acids and amines), which can then affect the safety and flavor of the fermented products ( Pongsetkul et al, 2017 ; Lv et al, 2020 ). Biogenic amines (BAs) can easily accumulate in protein-rich fermented foods, with excessive intake by humans resulting in a food intoxication, which gives rise to symptoms such as heat palpitations ( Park et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

“…Our previous study has shown that the BA contents found in grasshopper sub shrimp pastes are not completely within the safe levels for consumption ( Sang et al, 2020a ). From the perspective of flavor, aldehydes, ketones, alcohols, esters, pyrazines, acids, and sulfides have been identified in the paste by HS-SPME-GC-MS analysis during the fermentation ( Lv et al, 2020 ), and some of these substances, e.g., heptanal and n-hexanal, may produce unpleasant odors ( Varlet et al, 2006 ). Starter culture application is a common practice for quality assurance of fermented foods and it offers a promising solution for accelerating the ripening speed of the food, as well as standardizing the quality and reducing safety hazards associated with fermented foods ( Jeong et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Sang

Zhang

et al. 2021

Front. Microbiol.

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The bacterial profiles of 63 grasshopper sub shrimp paste samples collected from seven typical regions around the Bohai Sea were investigated by high-throughput sequencing. Tetragenococcus muriaticus was found to be the prevailing species present in all the samples, and the presence of T. muriaticus also weakly correlated with the histamine content in the samples. Six T. muriaticus strains with low biogenic amine (BA)-producing ability and deficient in histamine production were identified and subjected to safety assessment. All six strains displayed weak resistance to fifteen known antibiotics as based on the Enterococcus breakpoint values. None of the strains exhibited hemolytic activity or biofilm formation. All strains exhibited were able to grow on MRS agar containing 21% NaCl and expressed amine oxidase and strain-specific proteases and lipases. Most of the strains exhibited acid production at 18% NaCl. Moreover, three of the strains (designated as SG, TS, and QH) with histamine degradation ability were inoculated into separate shrimp paste samples to determine their effect on BA accumulation. The results indicated that the addition of T. muriaticus to shrimp pastes not only led to a significant reduction of BA content in the pastes but also improved the flavor of the pastes. Consequently, these strains may be used as potential candidates for controlling the content of histamine in fermented foods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Sang

Zhang

et al. 2021

Front. Microbiol.

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“…Microorganisms secreted protease to hydrolyze the fish proteins have important functions during traditional Chinese shrimp pastes fermentation (Lv et al., 2020). Different kinds of free amino acids, peptides, oligopeptides, and ammonia were produced, and that was the key to different nutrition and flavors (Mohamed, Man, Mustafa, & Manap, 2012; Yuan, Wang, Jia, Wang, & Xu, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…However, the contribution of each of bacteria did not clarified. In modern industrial production, it was important to know the role of each bacterium (Lv et al., 2020). The nutrition and flavor of shrimp paste came from proteases.…”

Section: Introductionmentioning

confidence: 99%

Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease

Liu¹,

Feng²,

Lai³

et al. 2020

Food Science & Nutrition

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Shrimp paste is one of the traditional foods in eastern China, even in East Asia (Phewpan et al., 2020). The fresh shrimps are fermented naturally by adding high concentration of salt. The fermentation would take over one month normally to form flavor and nutrition (Zhu et al., 2019). Proteases could hydrolysis protein effectively by breaking down the peptide bond that links amino acid to poly-peptide chain, and they account for over half of the total world enzyme markets in the world (

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Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

Jiang,

Liu,

Huang

et al. 2024

Food Science & Nutrition

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In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

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Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

Cited by 51 publications

References 34 publications

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

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