Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the...
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/12/1721 |
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| author | Haixin Sun Xiaochang Liu Liwen Wang Yaxin Sang Jilu Sun |
| author_facet | Haixin Sun Xiaochang Liu Liwen Wang Yaxin Sang Jilu Sun |
| author_sort | Haixin Sun |
| collection | DOAJ |
| description | Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and <i>Kodamaea</i>, <i>Debaryomyces</i>, <i>Wallemia</i>, <i>Zygosaccharomyces,</i> and unclassified <i>Dipodascaceae</i> were the dominant fungal genera in different samples. Moreover, high abundance levels of <i>Kodamaea</i> and <i>Zygosaccharomyces</i> were found in Suanyu from Guizhou. According to the correlation analysis, <i>Kodamaea</i> and <i>Zygosaccharomyces</i> were negatively correlated with TBARS (R<sup>2</sup> = −0.43, −0.51) and TVBN (R<sup>2</sup> = −0.37, −0.29), and unclassified <i>Dipodascaceae</i> was significant negatively correlated with tyramine (R<sup>2</sup> = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu. |
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| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:49:16Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fbf4dd7716584ec3ab4ef8c26ae383f32023-11-23T16:38:00ZengMDPI AGFoods2304-81582022-06-011112172110.3390/foods11121721Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)Haixin Sun0Xiaochang Liu1Liwen Wang2Yaxin Sang3Jilu Sun4College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaSuanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and <i>Kodamaea</i>, <i>Debaryomyces</i>, <i>Wallemia</i>, <i>Zygosaccharomyces,</i> and unclassified <i>Dipodascaceae</i> were the dominant fungal genera in different samples. Moreover, high abundance levels of <i>Kodamaea</i> and <i>Zygosaccharomyces</i> were found in Suanyu from Guizhou. According to the correlation analysis, <i>Kodamaea</i> and <i>Zygosaccharomyces</i> were negatively correlated with TBARS (R<sup>2</sup> = −0.43, −0.51) and TVBN (R<sup>2</sup> = −0.37, −0.29), and unclassified <i>Dipodascaceae</i> was significant negatively correlated with tyramine (R<sup>2</sup> = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.https://www.mdpi.com/2304-8158/11/12/1721Suanyuphysicochemical propertiesfungal communityhigh-throughput sequencingbiogenic amine |
| spellingShingle | Haixin Sun Xiaochang Liu Liwen Wang Yaxin Sang Jilu Sun Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) Foods Suanyu physicochemical properties fungal community high-throughput sequencing biogenic amine |
| title | Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) |
| title_full | Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) |
| title_fullStr | Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) |
| title_full_unstemmed | Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) |
| title_short | Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu) |
| title_sort | exploring the fungal community and its correlation with the physicochemical properties of chinese traditional fermented fish suanyu |
| topic | Suanyu physicochemical properties fungal community high-throughput sequencing biogenic amine |
| url | https://www.mdpi.com/2304-8158/11/12/1721 |
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