Deciphering the role of microbial community succession in the flavor formation of rice wine lees fermented pacific white shrimp ( Litopenaeus vannamei )

Authors:
  • WHWenjia He
    Wenjia He
  • XZXiaoyan Zhang
    Xiaoyan Zhang
  • MWMin Wang
    Min Wang
  • TZTao Zhou
    Tao Zhou
  • YDYuting Ding
    Yuting Ding
Preprint
Publisher website
Google Scholar
Abstract
Microbial starters determine the quality of fermented shrimp products. Three different rice wine lees starters (HSF, CZ, and AQ) were employed to ferment pacific white shrimp under controlled conditions. The microbial community analysis indicated that HSF and CZ starters were dominated by Firmicutes or Ascomycota, with Pichia and Limosilactobacillus as the characteristic genera, whereas AQ was dominated by Mucoromycota, primarily Rhizopus. Fermentation with different rice wine lees significantly increased color values (L*, a*, and b*) and introduced more desirable volatile compounds. Total volatile contents varied markedly across fermented shrimps, ranked as HSF shrimp (236.41 µg/g) > CZ shrimp (178.60 µg/g) > AQ shrimp (87.27 µg/g). Correlation network model analysis further revealed that Firmicutes and Ascomycota exhibited significantly positive correlations with higher alcohols and esters, like 2-phenylethyl acetate and 2-phenylethanol. This study clarify the microbial mechanisms underlying flavor formation and provide a theoretical basis for valued-added fermented shrimps.

This publication has 17 references indexed in Scilit: