Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus)

The Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.

Automated summary

This study used high-throughput sequencing to investigate the changing microbiota and chemical determination to explore volatile compounds in the Chinese traditional food, fermented semi-dried sea bass. The results showed that the abundance of microorganisms in the middle-fermented stage was significantly higher than that of the post-fermented stage. The dominant microbial phyla during fermentation were Firmicutes and Proteobacteria.