| "Beitang" Shrimp Paste(BSP)has unique aroma characteristics and is gradually accepted and loved by more and more people.However,due to the different raw materials of traditional shrimp paste,the uneven production quality and other characteristics affect the stability of its flavor,and it is difficult to meet the growing market demand.The potential relationship between the microbiome and metabolome of shrimp paste can be explored in detail through mathematical-based correlation modeling.Therefore,this experiment will focus on the metabolic mechanism of the core bacteria and combine the transcriptome and metabolome to explore the impact of the core bacteria on the sensory quality of Beitang shrimp paste,which provides valuable information for the overall fermentation process of shrimp paste.It has important implications for quality control,flavor improvement and other food characterization.The specific research results are as follows:(1)Tetragenococcus,Halanaerobium,Streptococcus,and Brevundimonas were found to be positively correlated with the biosynthesis of amino acids,fatty acids,and metabolic cofactors by high-throughput sequencing technology.Lactobacillus marine and Pseudomonas may be inorganic sulfides,nitrogen oxides,and long-chain alkanes in BSP.Psychrophilic is closely related to the formation of methyl palmitate and methyl hexadecate.Halanaerobium and Stetragenococus promote the formation of pyrazine,and are positively related to acetic acid,capric acid,and pyruvic acid,and bacteria and aroma formation under different raw materials relationship is expected to improve the quality of BSP.(2)The sensory evaluation results showed that the shrimp paste with prawns was the most popular among the four types of pastes.(3)Thirty aromatic compounds were identified in shrimp paste by GC-O-MS.Among them,many sulfur-containing species were detected and strongly contributed to the formation of the typical aroma of BSP,especially methyl mercaptan,2-acenaphthylenedithiol,1-phenyl-2-ethoxy-4-dimethyl ring butanethiols,which contribute to the fishy aroma.Subsequently,a total of 106 peaks including esters,alkanes,aromatics,organic acids,ketones,alcohols,furans,phenols,aldehydes and pyrazine were detected in the BSP at a 10:1 ratio using GC-GC-TQMS.Higher levels of aldehydes in BSP,especially acetaldehyde with fat-like aroma(OAV > 5972),phenylacetaldehyde with rose-like aroma(OAV > 4044)and nonanal with fat-like aroma(OAV > 7673),Identified as the main aroma active compound with the largest OAV.Overall,key and unique aroma compounds were identified in BSP,providing insights for improving the quality of shrimp paste. |
