文献类型：期刊文献

英文题名：Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis

作者：Wang, Ji[1];Nie, Chengzhen[1];Tian, Hehe[1];Yang, Wei[2,3];Huang, Xu-Hui[1,4];Qin, Lei[1,4]

机构：[1]Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, State Key Lab Marine Food Proc & Safety Control, Dalian 116034, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[3]Hainan Xiangtai Fishery Co Ltd, Hainan 571924, Peoples R China;[4]Dalian Jinshiwan Lab, Dalian 116650, Peoples R China

年份：2026

卷号：133

外文期刊名：FOOD MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:001540543400001)、、WOS

基金：This work was funded by the National Key R & D Program of China (2023YFD2401400) and Technology Foundation of Dalian Jinshiwan Laboratory (Dljswgj202401) .

语种：英文

外文关键词：Fermented golden pomfret; Volatile flavor; Lipids; Metabolites; Bacterial flora; Metabolic pathway

外文摘要：Fermented golden pomfret (FGP) flavor formation is a complex process. This study explored the FGP flavor formation pattern through multi-omics techniques. A total of 71 volatile compounds were detected. Most volatiles increased in content with fermentation time, such as 1-octen-3-ol, (E,E) 2,4-hexadienal, heptaldehyde, isoamyl acetate, 2-methyl-1-propanol. Based on species level, Citrobacter murliniae (32.25 %), Staphylococcus edaphicus (8.10 %), Leclercia adecarboxylata (11.28 %), Staphylococcus caeli (17.10 %), and Enterobacter wuhouensis (16.25 %) were the dominant bacteria at the end of fermentation. A total of 307 metabolites and 449 lipid molecules were detected in all samples, of which 125 metabolites and 97 lipids were dentified as a differential compounds. 12 metabolic pathways were mainly involved during processing. Correlation analysis revealed that differential lipids and metabolites could be converted into volatile compounds by relevant metabolic activities of the dominant bacteria. This research prov a theoretical foundation for the standardized manufacturing of fermented golden pomfret.