Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

Abstract

Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = −0.43, −0.51) and TVBN (R2 = −0.37, −0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.

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“…Early domestic research on prepared dishes was mainly based on the industrial production of pre-mixed meat products and dishes [21]. Sun Baoguo [22] and Wang Jing [23] analysed the key scientific issues in the industrial production process of major Chinese traditional food products and dishes, and proposed a development direction for the modernisation of Chinese traditional food products. Zhang Yujie [24] and Li Manxiong [25] discussed the preservation technology of aquatic seasoned products, the processing of freshwater fish prepared dishes and the progress of technological research.…”

Microbiological Safety and Quality of Fermented Products

“…Sun et al [10] conducted a study focusing on the fungal community present in Suanyu, a traditional fermented fish food product from southwest China, and its correlation with the food's physicochemical properties. The authors employed high-throughput sequencing to analyze the fungal community structure of Suanyu samples from the provinces of Guizhou and Hunan.…”