Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages

Belleggia, Luca; Ferrocino, Ilario; Corvaglia, Maria Rita; Cesaro, Cristiana; Milanović, Vesna; Cardinali, Federica; Garofalo, Cristiana; Cocolin, Luca Simone; Aquilanti, Lucia; Osimani, Andrea

doi:10.1016/j.foodres.2022.110990

Cited by 13 publications

(10 citation statements)

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“…Lactiplantibacillus plantarum rapidly acidifies silage to inhibit the growth of harmful microorganisms in the late stage of ensiling ( Du et al, 2021b ). Latilactobacillus sakei was able to use glucose, fructose and different hexose sugars as primary energy sources to produce LA through the glycolytic pathway ( Belleggia et al, 2022 ). In addition, Latilactobacillus sakei was degraded by proteases and aminopeptidases, using free amino acids and nucleotides as energy sources ( Belleggia et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage

et al. 2023

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IntroductionItalian ryegrass is less studied in northern China due to high-quality forage grass has not been fully utilized. Full utilization of high-quality forage grass helps to alleviate the shortage of forage grass in winter and spring season and guarantee stable development of livestock production. Consequently, this study was aimed to evaluate the effects of different regions in northern China on the fermentative products, bacterial community compositions, and metabolic pathways and metabolites of Italian ryegrass silage.MethodsThe Italian ryegrass was harvested from three regions (Ordos-WK; Hohhot-AK; Ulanqab-SYK) and ensiled for 60 days. Single molecule real-time (SMRT) sequencing and ultra-high performance liquid chromatography-mass spectrometry (UHPLC–MS/MS) were used to analyze bacterial communities and metabolites, respectively.ResultsAfter 60 d of fermentation, the SYK group had the lowest pH (4.67), the highest lactic acid contents (95.02 g/kg DM) and largest lactic acid bacteria populations (6.66 log10 cfu/g FM) among the treatment groups. In addition, the SYK group had the highest abundance of Lactiplantibacillus plantarum (63.98%). In SYK group, isoquinoline alkaloid biosynthesis was the significantly enriched (p < 0.05) and high-impact value (0.0225) metabolic pathway. In AK group, tryptophan metabolism the was the significantly enriched (p < 0.001) and high-impact value (0.1387) metabolic pathway. In WK group, citrate cycle (TCA cycle) was the significantly enriched (p < 0.001) and high-impact value (0.1174) metabolic pathway. Further, Lactiplantibacillus plantarum was positively correlated with cinnamic acid, tetranor 12-HETE, D-Mannitol, (2S)-2-amino-4-methylpentanoic acid L-Leucine, guanine, isoleucyl-aspartate and 3,4-Dihydroxyphenyl propanoate, but negatively correlated with isocitrate and D-mannose.DiscussionIn conclusion, this study can improve our understanding of the ensiling microbiology and metabolomics in different regions to further regulate the fermentation products and promote livestock production.

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Section: Discussionmentioning

confidence: 99%

Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage

et al. 2023

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“…LAB play key roles in fish sausage fermentation [ 3 , 37 , 38 ]. Several LAB species produce amylase, which converts starch into glucose [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

“…An et al [ 45 ] stated that the pH reduction in fermented fish products, including EFFSs, is directly related to LAB growth. LAB play a crucial role in converting carbohydrates in fermented fish sausages into acids, particularly lactic acid [ 3 , 9 , 36 ]. Although fish meat has a buffering capacity [ 47 ], the significant amount of acid produced by LAB during the extended fermentation period may have gradually decreased the pH of the EFFS.…”

Section: Resultsmentioning

confidence: 99%

“…This variation in pH reduction in fermented fish sausages may be attributed to differences in LAB levels. Belleggia et al [ 3 ] highlighted that LAB in fermented sausages originate from the raw materials used in sausage production and/or processing environment. The sausages used in the present study and those reported in the literature may contain different raw materials and be subjected to distinct processing environments.…”

Section: Resultsmentioning

confidence: 99%

“…However, because fish are highly perishable [ 2 ], preservation methods are required to extend their shelf life. Fermentation is not only one of the most effective preservation methods for fish but also produces aroma compounds and a flavorful taste that enhances palatability for consumers [ 3 ]. Fermented fish sausages, one of the most popular fermented fish products worldwide, are typically produced from freshwater fish [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Gawborisut,

Muengkratok

2024

International Journal of Food Science

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Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages. This study is aimed at investigating the effects of different RYR levels (0, 0.35, and 0.7%) and fermentation periods (0, 2, 4, and 6 days) on the quality parameters of EFFS. The following parameters were examined for raw EFFS: CIE color values (L∗, a∗, and b∗), microbial analyses (total viable count, lactic acid bacteria, and yeast and mold counts), titratable acidity (TA), pH, weight loss, cooking loss, texture profile analysis (TPA), and sensory evaluation (color, odor, hand-feel texture, overall acceptability, and overall preference ranking). The quality parameters of the cooked EFFS were CIE color values and sensory evaluation (color, odor, mouthfeel, texture, flavor, overall acceptability, and overall preference ranking). The results showed that 0.35 and 0.7% RYR increased the a∗ (red/green) values of raw and cooked EFFS but decreased the L∗ (lightness) and b∗ (yellow/blue) values. These RYR levels significantly improved the sensory color, overall acceptability, and overall preference ranking of the raw and cooked EFFSs. However, no statistical differences were observed between the effects of 0.35 and 0.7% RYR. RYR levels did not affect the microbial analyses, TA, pH, weight loss, cooking loss, or TPA. Moreover, they had no effect on the odor and hand-feel texture of raw EFFS, or the odor, mouthfeel texture, or flavor of cooked EFFS. Therefore, RYR supplementation improved the color quality of the EFFSs without altering the other quality parameters, with 0.35% RYR deemed optimal. Moreover, the fermentation period significantly influenced most quality parameters, except CIE color values and sensory color perception of raw and cooked EFFSs. Most sensory parameters improved by day 2, remained unchanged until day 4, and then deteriorated on day 6.

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The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup

Liu,

Hu,

et al. 2024

Food Science & Nutrition

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Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split‐fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage. The cell viability of lactic acid bacteria was mostly higher than that of yeasts during the whole fermentation. Also significantly increased in the late stage of fermentation were sensory scores and the signal intensity of sour substances. However, the signal intensity of both bitter and salty substances decreased, and the total amount of free amino acids was reduced. In addition, the antioxidant capacity of the samples and the dominant microorganisms were different between the two fermentation stages, Lactobacillus and Kazachstania were the key common genus of the different components of split‐fermented red sour soup. It is anticipated that this study would provide us an insight into the quality characteristics and microbial communities of split‐fermented red sour soup.

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Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages

Cited by 13 publications

References 65 publications

Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage

Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup

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