Identification and analysis of primary bacteria during fermentation of stinky Mandarin fish (Siniperca chuatsi)

Chen, Y. L. and Wu, Y. X. and Li, J. L. and Xu, B. C. and Yang, L. (2024) Identification and analysis of primary bacteria during fermentation of stinky Mandarin fish (Siniperca chuatsi). International Food Research Journal (Malaysia), 31 (6). pp. 1480-1493. ISSN 2231 7546

The present work aimed to investigate the changes in physicochemical properties, volatile flavour compounds, and bacterial diversity of stinky Mandarin fish during fermentation, and identify the primary bacteria influencing the fermentation. After fermentation, the moisture, crude protein, and crude fat contents of fish decreased by 7.41, 34.15, and 5.95%, respectively. Proteobacteria was the most dominant phylum throughout fermentation, accounting for > 50% during days 1 - 2 of fermentation. At the genus level, the bacterial composition exhibited more diversity during days 1 - 2 of fermentation. However, from day 3 onward, Psychrilyobacter, Vibrio, and Psychrobacter gradually emerged as the dominant genera. Additionally, 22 key flavour compounds were identified by calculating their odour activity values. Redundancy analysis revealed that the most abundant flavour species emerged during days 6 - 7 of fermentation. Psychrilyobacter, Psychrobacter, Fusobacterium, and Morganella exhibited a positive correlation with these species.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(06)%202024/09%20-...

Abstract

The present work aimed to investigate the changes in physicochemical properties, volatile flavour compounds, and bacterial diversity of stinky Mandarin fish during fermentation, and identify the primary bacteria influencing the fermentation. After fermentation, the moisture, crude protein, and crude fat contents of fish decreased by 7.41, 34.15, and 5.95%, respectively. Proteobacteria was the most dominant phylum throughout fermentation, accounting for > 50% during days 1 - 2 of fermentation. At the genus level, the bacterial composition exhibited more diversity during days 1 - 2 of fermentation. However, from day 3 onward, Psychrilyobacter, Vibrio, and Psychrobacter gradually emerged as the dominant genera. Additionally, 22 key flavour compounds were identified by calculating their odour activity values. Redundancy analysis revealed that the most abundant flavour species emerged during days 6 - 7 of fermentation. Psychrilyobacter, Psychrobacter, Fusobacterium, and Morganella exhibited a positive correlation with these species.

[error in script]

Item Type:	Article
AGROVOC Term:	yoghurt
AGROVOC Term:	milk
AGROVOC Term:	functional foods
AGROVOC Term:	fermentation
AGROVOC Term:	stock enhancement
AGROVOC Term:	probiotics
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Streptococcus thermophilus
AGROVOC Term:	Lactobacillus delbrueckii
AGROVOC Term:	melatonin
Geographical Term:	China
Uncontrolled Keywords:	stinky Mandarin fish, fermentation, bacterial succession, volatile flavours, redundancy analysis
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	07 May 2026 04:45
Last Modified:	07 May 2026 04:45
URI:	http://webagris.upm.edu.my/id/eprint/4065

Actions (login required)

View Item