Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected to 0–8 days of...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/2/173 |
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| author | Yue Zhang Chuanhai Tu Huimin Lin Yuwei Hu Junqi Jia Shanshan Shui Jiaxing Wang Yi Hu Bin Zhang |
| author_facet | Yue Zhang Chuanhai Tu Huimin Lin Yuwei Hu Junqi Jia Shanshan Shui Jiaxing Wang Yi Hu Bin Zhang |
| author_sort | Yue Zhang |
| collection | DOAJ |
| description | Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected to 0–8 days of fermentation. In this study, we aimed to characterize the microbiota and physicochemical profiles of vinasse hairtail across different stages of fermentation. With the increase of fermentation time, pH, total sugar content, reducing sugar content, fat content, salt content, total protein content, myofibrillar protein content, TVB-N, and TBARS index increased, while the peroxide value decreased. The addition of vinasse significantly intensified the lipid and protein oxidation and protein degradation of hairtail, thereby increasing the flavor of its products. The microbial diversity and succession characterization during the fermentation of vinasse hairtail by high-throughput sequencing was measured. Results showed that Firmicutes was the predominant phylum and <i>Lactobacillus</i> was the main genera of bacterial diversity. Ascomycota was the main phylum of fungi and the main fungal genera detected in the samples were <i>Saccharomyces</i>. Additionally, the correlation between microbial community and physicochemical properties was found. Our study revealed that <i>Lactobacillus</i> was the major lactic acid bacteria present throughout the fermentation process. The results may provide a theoretical basis for improving the overall quality of vinasse hairtail. |
| first_indexed | 2024-03-11T08:51:13Z |
| format | Article |
| id | doaj.art-d2001aa313164a208fb0325da5451d57 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:51:13Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d2001aa313164a208fb0325da5451d572023-11-16T20:26:29ZengMDPI AGFermentation2311-56372023-02-019217310.3390/fermentation9020173Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse HairtailYue Zhang0Chuanhai Tu1Huimin Lin2Yuwei Hu3Junqi Jia4Shanshan Shui5Jiaxing Wang6Yi Hu7Bin Zhang8Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaResearch Office of Marine Biological Resources Utilization and Development, Zhejiang Marine Development Research Institute, Zhoushan 316021, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaFermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected to 0–8 days of fermentation. In this study, we aimed to characterize the microbiota and physicochemical profiles of vinasse hairtail across different stages of fermentation. With the increase of fermentation time, pH, total sugar content, reducing sugar content, fat content, salt content, total protein content, myofibrillar protein content, TVB-N, and TBARS index increased, while the peroxide value decreased. The addition of vinasse significantly intensified the lipid and protein oxidation and protein degradation of hairtail, thereby increasing the flavor of its products. The microbial diversity and succession characterization during the fermentation of vinasse hairtail by high-throughput sequencing was measured. Results showed that Firmicutes was the predominant phylum and <i>Lactobacillus</i> was the main genera of bacterial diversity. Ascomycota was the main phylum of fungi and the main fungal genera detected in the samples were <i>Saccharomyces</i>. Additionally, the correlation between microbial community and physicochemical properties was found. Our study revealed that <i>Lactobacillus</i> was the major lactic acid bacteria present throughout the fermentation process. The results may provide a theoretical basis for improving the overall quality of vinasse hairtail.https://www.mdpi.com/2311-5637/9/2/173high-throughput sequencingbiodiversityvinasse hairtail |
| spellingShingle | Yue Zhang Chuanhai Tu Huimin Lin Yuwei Hu Junqi Jia Shanshan Shui Jiaxing Wang Yi Hu Bin Zhang Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail Fermentation high-throughput sequencing biodiversity vinasse hairtail |
| title | Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail |
| title_full | Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail |
| title_fullStr | Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail |
| title_full_unstemmed | Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail |
| title_short | Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail |
| title_sort | changes in physicochemical characteristics and microbial diversity of traditional fermented vinasse hairtail |
| topic | high-throughput sequencing biodiversity vinasse hairtail |
| url | https://www.mdpi.com/2311-5637/9/2/173 |
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