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Exploring Microbiota and Metabolome Dynamics During the Production of Dried Salted Mackerel (Pneumatophorus japonicus)
Paper Type  |
Contributed Paper |
Title |
Exploring Microbiota and Metabolome Dynamics During the Production of Dried Salted Mackerel (Pneumatophorus japonicus) |
Author |
Mingjia Yu, Jiannan Liu, Xiaobo Wang, Ming Qi and Minfu Wu |
Email |
yumingjia@fspt.edu.cn |
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Abstract: Dried-salted fish is a traditional aquatic product known for its sensory qualities, distinct flavor, unique taste, and nutritional value. However, its nutrient accumulation and flavor development during the drying and salting process remains largely unexplored. This study aims to investigate the influence of the production process on the microbiota and metabolites of dried-salted fish over four distinct periods. We identified an average of 63,380 taxon tags and 309 Operational Taxonomic Units (OTUs) per sample. Predominant pathogens included Neisseria, Streptococcus, Pseudomonas, and Arcobacter, while Bacteroidetes were identified as potentially beneficial microorganisms. LC-MS-based analyses of metabolomes revealed a significant increase in compounds mainly associated with amino acid metabolism, lipid metabolism and several organismal systems which contributed to nutrient accumulation. Finally, Spearman correlation analyses demonstrated that Myroides, Gordonia, and Rhodococcus may enhance the flavor, textural qualities, and sensory attributes by regulating amino acids and free fatty acid (FFA) levels. This comprehensive investigation elucidated the theoretical foundation and provided insights into the dynamic changes in the microbiota and metabolites of dried-salted fish during different drying-salting periods. These findings can contribute to refining the fermentation process and improving the safety of fish products. |
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Graphical Abstract: |
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Article ID |
e2025022 |
Received Date |
2024-10-08 |
Revised Date |
2025-01-13 |
Accepted Date |
2025-02-03 |
Published Date |
2025-03-26 |
Full Text |
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File Supplemental |
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Keyword |
mackerel, dried-salted fish, protein deterioration, lipid oxidation, free fatty acid (FFA) |
Volume |
Vol.52 No.2 (March 2025) |
DOI |
https://doi.org/10.12982/CMJS.2025.022 |
Citation |
Yu M., Liu J., Wang X., Qi M. and Wu M., Exploring Microbiota and Metabolome Dynamics During the Production of Dried Salted Mackerel (Pneumatophorus japonicus), Chiang Mai Journal of Science, 2025; 52(2): e2025022. DOI 10.12982/CMJS.2025.022. |
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