title: Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation.
abstract: Myeolchi-aekjeot (MA) is a Korean traditional fish sauce, made by fermenting salted [approximately 25% (w/v)] anchovies. Three sets of MA samples, S-MA, M-MA, and L-MA, were prepared using small (5-8 cm), medium (8-10 cm), and large (10-13 cm) anchovies, respectively, and their bacterial communities and metabolites were investigated for 280 days. Bacterial community analysis using pyrosequencing revealed that, in S-MA, the initially dominant genera, including Phychrobacter, Photobacterium, and Vibrio, disappeared rapidly and Salinivibrio, Staphylococcus, and Tetragenococcus/Halanaerobium appeared sequentially as the major populations. In contrast, in M-MA and L-MA, the initially dominant genera were maintained relatively well during the early fermentation period, but eventually Tetragenococcus became predominant without the growth of Halanaerobium. The changes in the bacterial community occurred more quickly in MA prepared with smaller anchovies than in those prepared with larger anchovies. Metabolite analysis using (1)H NMR showed that amino acids, glycerol, acetate, and lactate rapidly increased in all MA samples during the early fermentation period. Amino acids increased more quickly and then decreased after reaching their maximum level in S-MA, while they increased continually until the end of fermentation in L-MA. This suggests that the complete fermentation of L-MA may require more time than that for S-MA. A correlative analysis between bacterial communities and metabolites revealed that the increase in acetate, butyrate, and putrescine in S-MA was associated with the growth of Halanaerobium, which may be a useful indicator of anchovy sauce quality.
authors.affiliation: Department of Life Science, Chung-Ang University, Seoul 156-756, Republic of Korea.
authors.forename: Se Hee
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Life Science, Chung-Ang University, Seoul 156-756, Republic of Korea.
authors.forename: Ji Young
authors.initials: JY
authors.lastname: Jung
authors.affiliation: Department of Life Science, Chung-Ang University, Seoul 156-756, Republic of Korea. Electronic address: cojeon@cau.ac.kr.
authors.forename: Che Ok
authors.initials: CO
authors.lastname: Jeon
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000378:metabolism; D000818:Animals; D001419:Bacteria / Q000378:metabolism; D018407:Bacterial Physiological Phenomena; D019149:Bioreactors; D005285:Fermentation; D005399:Fishes / Q000378:metabolism / Q000382:microbiology*; D005516:Food Microbiology; D012965:Sodium Chloride / Q000378:metabolism
chemical_list: D000596:Amino Acids; D012965:Sodium Chloride
keywords: Anchovy; Bacterial community dynamics; Fermented fish sauce; Metabolites; Myeolchi-aekjeot; Tetragenococcus