Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 135 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041453

Study on interaction between prokaryotic microbial community and endogenous environmental factors during shrimp paste fermentation

  • LIU Rong ,
  • REN Ziyu ,
  • LI Yinta
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  • 1(Department of Food and Pharmacy, Weihai Ocean Vocational College, Weihai 264300, China)
    2(Shandong Institute of Food Science and Technology, Jinan 250014, China)

Received date: 2024-10-20

  Revised date: 2024-12-04

  Online published: 2025-04-29

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Abstract

Shrimp paste, one of the traditional fermented aquatic products in China, has a unique flavor that is influenced by fermentation environment and microorganisms.In this study, the fermentation quality of shrimp paste was evaluated by determining the endogenous environment (pH, amino acid nitrogen, volatile base nitrogen, malondialdehyde and bioamine).Moreover, the succession of prokaryotic microbial communities during fermentation was investigated by using high-throughput sequencing technology.The results showed that pH, amino acid nitrogen, volatile basic nitrogen and malondialdehyde content were in range of 7.24-7.84, 0.06-1.21 g/100 g, 26.52-90.33 mg/100 g and 0.11-1.62 mg/kg, respectively.Tryptamine was the main biogenic amine in shrimp paste, accounting for about 60% of the total biogenic amine content.It was found that the diversity and richness of prokaryotic microbial community in shrimp paste gradually decreased with the extension of fermentation time.Halanaerobium, Tetragenococcus and Lactobacillus were the dominant prokaryotic microbial genera at the late stage of shrimp paste fermentation.After 35 days of fermentation, the sum of their relative abundances reached 86.78%.Redundancy analysis showed that the succession of prokaryotic microbial community in shrimp paste fermentation was driven by multiple endogenous environments.The results revealed the dynamic changes in the interaction relationship between the prokaryotic microbial community and the endogenous environment during shrimp paste fermentation, which provided data reference for precise artificial regulation.

Key words： shrimp paste; fermentation; prokaryotic microbial community; endogenous environment; interaction

Cite this article

LIU Rong , REN Ziyu , LI Yinta . Study on interaction between prokaryotic microbial community and endogenous environmental factors during shrimp paste fermentation[J]. Food and Fermentation Industries, 2025 , 51(7) : 135 -142 . DOI: 10.13995/j.cnki.11-1802/ts.041453

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