کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4366623 1616580 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation
چکیده انگلیسی


• Bacterial community and metabolite were analyzed in myeolchi-aekjeot fermentation.
• Myeolchi-aekjeot fermentation was different depending on anchovy sizes.
• Tetragenococcus was the predominant genus during the end of fermentation.
• Halanaerobium might be an indicator of myeolchi-aekjeot quality.

Myeolchi-aekjeot (MA) is a Korean traditional fish sauce, made by fermenting salted [approximately 25% (w/v)] anchovies. Three sets of MA samples, S-MA, M-MA, and L-MA, were prepared using small (5–8 cm), medium (8–10 cm), and large (10–13 cm) anchovies, respectively, and their bacterial communities and metabolites were investigated for 280 days. Bacterial community analysis using pyrosequencing revealed that, in S-MA, the initially dominant genera, including Phychrobacter, Photobacterium, and Vibrio, disappeared rapidly and Salinivibrio, Staphylococcus, and Tetragenococcus/Halanaerobium appeared sequentially as the major populations. In contrast, in M-MA and L-MA, the initially dominant genera were maintained relatively well during the early fermentation period, but eventually Tetragenococcus became predominant without the growth of Halanaerobium. The changes in the bacterial community occurred more quickly in MA prepared with smaller anchovies than in those prepared with larger anchovies. Metabolite analysis using 1H NMR showed that amino acids, glycerol, acetate, and lactate rapidly increased in all MA samples during the early fermentation period. Amino acids increased more quickly and then decreased after reaching their maximum level in S-MA, while they increased continually until the end of fermentation in L-MA. This suggests that the complete fermentation of L-MA may require more time than that for S-MA. A correlative analysis between bacterial communities and metabolites revealed that the increase in acetate, butyrate, and putrescine in S-MA was associated with the growth of Halanaerobium, which may be a useful indicator of anchovy sauce quality.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 203, 16 June 2015, Pages 15–22
نویسندگان
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