Effects of Inoculation with Koji and Strain <i>Exiguobacterium profundum</i> FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste
Huanming Liu,
Ailian Huang,
Jiawen Yi,
Meiyan Luo,
Guili Jiang,
Jingjing Guan,
Shucheng Liu,
Chujin Deng,
Donghui Luo
Affiliations
Huanming Liu
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Ailian Huang
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Jiawen Yi
College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
Meiyan Luo
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Guili Jiang
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
Jingjing Guan
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
Shucheng Liu
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Chujin Deng
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Donghui Luo
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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.
