关键词: 臭鳜鱼；低温发酵；微生物菌群组成；特征风味；相关性

Abstract: We undertook this work in order to study the correlation between the microbial community composition and the characteristic flavor substances in stinky mandarin fish during the low-temperature fermentation process. 16S rDNA high-throughput sequencing was used to determine the microbial community composition. Gas chromatography-mass spectrometry (GC-MS) was used to evaluate the volatile flavor substances, and the characteristic flavor substances were identified by multivariate statistical analysis combined with odor activity value (OAV). The correlation between the microbial flora and the characteristic flavor substances was analyzed by Spearman correlation analysis. The results showed that Lactobacillus sakei, Hafnia alvei and Serratia plymuthica were the dominant microorganisms during the low-temperature fermentation process. A total of 81 volatile flavor substances were detected, and the characteristic flavor substances identified included 1-octen-3-ol, eucalyptol, linalool, hexanal, heptanal, nonanal, trimethylamine, D-limonene, and o-cymene. L. sakei showed a significant positive correlation with linalool and o-cymene (P < 0.05). H. alvei and S. plymuthica were significantly positively correlated (P < 0.05) with the aroma substances D-limonene and linalool as well as the odorous substance trimethylamine (P < 0.05). The results provide a theoretical basis for developing functional starters and regulating the flavor quality of stinky mandarin fish.

Key words: stinky mandarin fish; low-temperature fermentation; microbial community composition; characteristic flavor; correlation