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

摘要: 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), large (10–13 cm) anchovies, respectively, their bacterial communities metabolites investigated for 280 days. Bacterial community analysis pyrosequencing revealed that, in the initially dominant genera, including Phychrobacter, Photobacterium, Vibrio, disappeared rapidly Salinivibrio, Staphylococcus, Tetragenococcus/Halanaerobium appeared sequentially as major populations. In contrast, M-MA genera maintained relatively well during early fermentation period, but eventually Tetragenococcus became predominant without growth Halanaerobium. The changes occurred more quickly with smaller anchovies than those larger Metabolite 1H NMR showed that amino acids, glycerol, acetate, lactate increased all samples period. Amino acids then decreased after reaching maximum level while they continually until end L-MA. This suggests complete L-MA may require time S-MA. A correlative between increase butyrate, putrescine S-MA was associated Halanaerobium, which be useful indicator anchovy sauce quality.