The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce

• Published in: Food research international Vol. 192; p. 114815
• Main Authors: Kim, Daehyeon, Park, Juhan, Park, Seong-Eun, Kim, Eun-Ju, Woong Whon, Tae, Woon Roh, Seong, Son, Hong-Seok
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-09-2024
• Subjects: Anchovy sauce; Animals; Bacteria - classification; Bacteria - metabolism; Biogenic Amines - metabolism; Enterococcaceae - metabolism; Fermentation; Fermentation control; Fermented Foods - microbiology; Fish Products - microbiology; Fishes - microbiology; Food Microbiology; Metabolite; Microbiota; Microbiota - physiology; Raw material form; Starter culture; Starter culture; Microbiota; Fermentation control; Raw material form; Metabolite; Anchovy sauce
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114815

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•The ground anchovy form accelerates anchovy sauce fermentation.•The ground anchovy form helps maintain a higher richness during fermentation.•Tetragenococcus strains effectively reduce biogenic amines.
This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures. The use of ground anchovies resulted in an accelerated fermentation process for anchovy sauce; however, the increased diversity of bacterial phylotypes and altered accumulation of biogenic amines were observed. Inoculation of starter cultures resulted in a shift from spontaneous to controlled fermentation, highlighting their ability to regulate bacterial communities. Despite a slightly reduced fermentation rate, inoculation with Tetragenococcus halophilus was shown to be a potent method for reducing biogenic amines and affecting metabolite profiles. As the industry strives to balance fermentation speed and quality, our research could provide insights for improving the efficiency, safety, and quality of anchovy sauce production.