Abstract：
Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography-mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value≥1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.
摘要：
单一发酵剂很难改善发酵鱼糜的挥发性风味。在这项研究中,采用顶空固相微萃取气相色谱-质谱联用技术和16SrRNA基因高通量测序技术研究了干性乳杆菌和乳酸片球菌协同发酵过程中挥发性成分和微生物组成的变化。在合作发酵过程中，大多数VC和乳酸菌和乳球菌的丰度显着增加，而片球菌，不动杆菌,大型球菌明显减少。在评估了每个属的相关性和丰度后，乳酸菌和乳球菌对协同发酵过程中挥发性风味的形成影响最大。与自然发酵相比,与发酵剂的合作发酵显着增强了大多数令人愉悦的核心VC（气味活性值≥1），但是抑制了三甲胺和甲硫醇的产生，主要是由于乳酸菌的绝对最高的影响。发酵剂协同发酵是改善发酵罗非鱼鱼糜挥发性风味的有效方法。
