Abstract：
To investigate the mechanisms of flavor formation in dry-fermented tilapia sausages, the volatiles, bacterial community, and lipid composition during fermentation were analyzed using gas chromatography-ion mobility spectrometry, 16S high throughput sequencing, and ultra-performance liquid chromatography-mass spectrometer. Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus became dominant bacteria during the fermentation. A total of 66 volatiles and 293 lipids (48 differential lipids) were identified. PC and PE content decreased. Aldehyde and 1-octen-3-ol content decreased. Most esters and ketones content increased during fermentation. Six metabolic pathways associated with differential lipids were identified by enrichment analysis. Glycerophospholipid metabolism was the main metabolic pathway. Correlation analysis revealed that PC and PE were precursors for volatiles, including PC 16:0/18:2 and PE 18:0/22:6. The dominant bacteria facilitate the hydrolysis of PC and PE, leading to the formation of esters and ketones. This study provides a theoretical basis for the targeted regulation of fermented sausage flavors.
摘要：
为探讨干发酵罗非鱼香肠风味形成的机理,挥发物，细菌群落,使用气相色谱-离子迁移谱分析发酵过程中的脂质组成，16S高通量测序，和超高效液相色谱-质谱联用仪。戊糖片球菌,木葡萄球菌,在发酵过程中，肉质葡萄球菌成为优势细菌。总共鉴定了66种挥发物和293种脂质(48种不同的脂质)。PC和PE含量降低。醛和1-辛烯-3-醇含量降低。大多数酯和酮含量在发酵过程中增加。通过富集分析鉴定了与差异脂质相关的六种代谢途径。糖脂代谢是主要的代谢途径。相关分析表明，PC和PE是挥发物的前体，包括PC16:0/18:2和PE18:0/22:6。优势菌促进PC和PE的水解，导致酯和酮的形成。本研究为发酵香肠风味的针对性调控提供了理论依据。
