Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce
This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce. Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 ye...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250014 |
| _version_ | 1826532890066812928 |
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| author | Dae-Hyun Kim Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Kwang-Moon Cho Kwon Sun-Jae Hong-Seok Son |
| author_facet | Dae-Hyun Kim Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Kwang-Moon Cho Kwon Sun-Jae Hong-Seok Son |
| author_sort | Dae-Hyun Kim |
| collection | DOAJ |
| description | This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce. Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years. The complex bacterial community was simplified to two genera, Tetragenococcus and Halanaerobium, after approximately 0.55 years of fermentation. Although genera, such as Saccharomyces, Cladosporium, Candida, and Aspergillus, were relatively dominant, no clear pattern was identified in fungal community analysis. The longitudinal metabolite profile demonstrated that approximately half (55.8%) of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation. Despite the static microbial community, the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce. This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation. |
| first_indexed | 2025-03-14T01:58:25Z |
| format | Article |
| id | doaj.art-dff8f969390348dd901dfed54f8550ba |
| institution | Directory Open Access Journal |
| issn | 2097-0765 2213-4530 |
| language | English |
| last_indexed | 2025-03-14T01:58:25Z |
| publishDate | 2025-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-dff8f969390348dd901dfed54f8550ba2025-03-12T06:41:42ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-01-01141925001410.26599/FSHW.2024.9250014Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauceDae-Hyun Kim0Seong-Eun Park1Eun-Ju Kim2Seung-Ho Seo3Kwang-Moon Cho4Kwon Sun-Jae5Hong-Seok Son6Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, KoreaSonlab Inc., Seoul 02841, KoreaAccuGene Inc., Incheon 21999, KoreaAccuGene Inc., Incheon 21999, KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, KoreaThis study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce. Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years. The complex bacterial community was simplified to two genera, Tetragenococcus and Halanaerobium, after approximately 0.55 years of fermentation. Although genera, such as Saccharomyces, Cladosporium, Candida, and Aspergillus, were relatively dominant, no clear pattern was identified in fungal community analysis. The longitudinal metabolite profile demonstrated that approximately half (55.8%) of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation. Despite the static microbial community, the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce. This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.https://www.sciopen.com/article/10.26599/FSHW.2024.9250014fish saucesalted anchovylong-term fermentationmicrobiomemetabolite |
| spellingShingle | Dae-Hyun Kim Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Kwang-Moon Cho Kwon Sun-Jae Hong-Seok Son Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce Food Science and Human Wellness fish sauce salted anchovy long-term fermentation microbiome metabolite |
| title | Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce |
| title_full | Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce |
| title_fullStr | Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce |
| title_full_unstemmed | Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce |
| title_short | Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce |
| title_sort | changes in microorganisms and metabolites during long term fermentation of commercially manufactured anchovy sauce |
| topic | fish sauce salted anchovy long-term fermentation microbiome metabolite |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250014 |
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