Effects of Inoculation with Koji and Strain <i>Exiguobacterium profundum</i> FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste

Abstract

This study was conducted to investigate the effect of inoculation with Exiguobacterium profundum FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-nose and e-tongue results showed higher levels of alcohols, aldehydes, and ketones, enhanced umami and richness, and reduced bitterness and astringency in samples of shrimp paste inoculated with fermentation (p p 0.6) with Virgibacillus and Exiguobacterium, which contributed to the formation of good flavor in the fast fermented shrimp paste. This study may offer new insights into the production of rapidly fermented shrimp paste with better taste and flavor.

Keywords

• shrimp paste
• fast fermentation
• taste
• flavor
• correlation
• bacterial diversity