Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Abstract

This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The related indicators, including pH, water activity (Aw), volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAAs), microbial community, and volatile compounds were determined. L. plantarum fermentation samples (LP) and natural fermentation samples (NF) were used as controls. The pH and Aw of three groups of Suanyu samples decreased continuously through the entire fermentation process. Meanwhile, the TVB-N of three groups of samples increased gradually, while TBA first increased and then decreased. Notably, the pH, Aw, TVB-N, and TBA of MF group samples (inoculated L. plantarum and S. cerevisiae) were significantly lower than the NF group samples. In addition, both TVB-N and TBA of the MF group samples were lower than those of the LP group samples during fermentation, suggesting that combined fermentation could inhibit the growth of undesirable microorganisms more effectively. Lactobacillus were the main bacterial genus of the three group fermented samples during fermentation, and combined fermentation could promote the growth of Lactobacillus more significantly. In addition, the highest content of umami (145.16 mg/100 g), sweet amino acids (405.75 mg/100 g), and volatile compounds (especially alcohols and esters) were found in MF group samples, followed by the NF and LP group samples, indicating that combined fermentation could give Suanyu a better flavor quality. This study may provide a theoretical basis for the industrial production of fermented fish products and the improvement of fermentation technology.

Effects of different fermenters on the quality and flavour of fermented mandarin fish (Siniperca chuatsi)

“…Additionally, the TAA content of the LS group was significantly higher than that of the other groups (P < 0.05), reaching 300.21 AE 5.37 mg/100 g. During the fermentation process, endogenous and microbial enzymes have a synergistic effect, which promotes the release of amino acids (Chadong et al, 2015). In this study, the synergistic effect between endogenous and microbial enzymes was enhanced by inoculation of L. plantarum and S. carnosus, which accelerated the maturation of the fish to a certain extent and at the same time, some bitterness was suppressed, the freshness of the flavour was promoted and the content of essential amino acids was also improved, resulting in a significant enhancement of the flavour and nutritional value of the samples, which was similar to the findings of Zhang et al (2022b).…”

“…plantarum and S. carnosus , which accelerated the maturation of the fish to a certain extent and at the same time, some bitterness was suppressed, the freshness of the flavour was promoted and the content of essential amino acids was also improved, resulting in a significant enhancement of the flavour and nutritional value of the samples, which was similar to the findings of Zhang et al . (2022b).…”

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

“…For example, Lactobacillus spp. has a higher abundance throughout the fermentation, which not only promotes flavor formation but also inhibits the growth of spoilage microorganisms [16].…”

Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes

“…Halophilic or halophobic microorganisms are more likely to exist in traditional fermented fish, such as halophilic o-omonas [ 29 ]. Cytoscape is used for bacterial correlation visualization, with more than four key flavor substances (ROAV ≥ 1), to identify key microorganisms by analyzing the correlation between bacteria and a volatile flavor via the Pearson correlation coefficient [ 30 ].…”