Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

International Journal of Food Microbiology
Se Hee LeeChe Ok Jeon

Abstract

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 (1)H 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 m...Continue Reading

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Citations

Jul 28, 2016·Frontiers in Bioengineering and Biotechnology·Pedro Fernandes
Oct 7, 2016·Microbial Biotechnology·Francesca De FilippisDanilo Ercolini
Jan 27, 2017·Annual Review of Food Science and Technology·Aaron M WalshPaul D Cotter
Jan 25, 2019·Critical Reviews in Food Science and Nutrition·Jinhong ZangJoe M Regenstein
Oct 28, 2019·Critical Reviews in Food Science and Nutrition·Rosanna TofaloCharles M A P Franz
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Liang YangYan Xu
Apr 22, 2021·Scientific Data·Tae Woong WhonSeong Woon Roh

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