| Title: | Determination of microbial diversities and aroma characteristics of Beitang shrimp paste |
| Author(s): | Yao Y; Zhou X; Hadiatullah H; Zhang J; Zhao G; |
| Address: | "State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. School of Pharmaceutical Science and Technology, Health Science Platform, Tianjin University, Tianjin 300072, China. Tianjin Tianfeng Zetian Biotechnology Co., Ltd, Tianjin 300457, China. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: zgzjiangnan@163.com" |
| DOI: | 10.1016/j.foodchem.2020.128695 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Beitang shrimp paste (BSP) is fermented by different parts of shrimp, such as the head (H), meat (M), or the whole shrimp (S and W). Microbial communities of BSP were dominated by Firmicutes and Proteobacteria at the phyla level and Tetragenococcus at the genus level. However, the microbial diversity of M was the lowest than the others. Non-dominant bacterial communities were presented by a mutual symbiotic model in BSP fermentation. Tetragenococcus, Halanaerobium, Streptococcus, and Brevundimonas were positively correlated with the biosynthesis of amino acids, fatty acids, and metabolic cofactors; Marinilactibacillus and Pseudomonas might be the main contributors to inorganic sulfides, nitrogen oxides, and long-chain alkanes in BSP; Psychrobacter was closely related to the ester characteristics of methyl palmitoleate and methyl hexadecanoate in H. Halanaerobium and Streptococcus promoted the production of pyrazines in S. Tetragenococcus was positively correlated with acetic acid, decanoic acid, and palmitic acid that improved the sour aroma of M. The relationship between bacteria and aroma formation under different raw materials was expected to improve the quality of BSP" |
| Keywords: | "Animals Crustacea/*chemistry/metabolism Electronic Nose Enterococcaceae/genetics/isolation & purification Firmicutes/genetics/isolation & purification *Food Microbiology Gas Chromatography-Mass Spectrometry RNA, Ribosomal, 16S/chemistry/metabolism Seafood;" |
| Notes: | "MedlineYao, Yunping Zhou, Xinyun Hadiatullah, Hadiatullah Zhang, Jian Zhao, Guozhong eng England 2020/11/29 Food Chem. 2021 May 15; 344:128695. doi: 10.1016/j.foodchem.2020.128695. Epub 2020 Nov 23" |
