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<p>This study adapted traditional Southeast Asian rice–shrimp fermentation methods to prepare <i>Penaeus vannamei</i> fermented with rice (FPV-R), focusing on unraveling the novel interplay between microbial community dynamics and flavor development. The synergistic interaction between umami amino acids and flavor nucleotides was strongest on day 9 (C9), with the equivalent umami concentration (EUC) reaching 25.85&#xa0;g MSG per 100&#xa0;g FPV-R. Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) identified 12 key flavor compounds (ROAV ≥ 1.0), with aldehydes and alcohols as the major aroma determinants. Microbial community analysis revealed <i>Staphylococcus</i>, <i>Flavobacterium</i>, <i>Brumimicrobium</i>, and <i>Arcobacter</i> as the dominant genera, closely associated with flavor formation in FPV-R. The abundance of <i>Staphylococcus</i> increased significantly during fermentation, its excessive dominance on day 12 (C12) not only undermines the balance of the overall flavor profile but may also be a primary factor linked to the production of undesirable flavor compounds, including dimethyl sulfide, hexanoic acid, and naphthalene. Collectively, the sample at day 9 (C9) exhibited the most balanced and favorable flavor profile. These findings fill the knowledge gap in understanding microbe-flavor interactions in traditional shrimp-rice mixed fermented products and provide a theoretical basis for the improvement of traditional fermented shrimp products and the development of fermentation-specific bacterial starters.</p>

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Dynamics of Microbial Community and Flavor Changes During Fermentation of the Penaeus vannamei-Rice System

  • 期刊论文

  • 发表日期：

    2026年1月28日

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  • Yuhan Wang,
  • Jing Yu,
  • Shanyu Wang,
  • Xin Zhang,
  • Fei Li,
  • Yong Xue,
  • Changhu Xue,
  • Xiangzhao Mao

摘要

This study adapted traditional Southeast Asian rice–shrimp fermentation methods to prepare Penaeus vannamei fermented with rice (FPV-R), focusing on unraveling the novel interplay between microbial community dynamics and flavor development. The synergistic interaction between umami amino acids and flavor nucleotides was strongest on day 9 (C9), with the equivalent umami concentration (EUC) reaching 25.85 g MSG per 100 g FPV-R. Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) identified 12 key flavor compounds (ROAV ≥ 1.0), with aldehydes and alcohols as the major aroma determinants. Microbial community analysis revealed Staphylococcus, Flavobacterium, Brumimicrobium, and Arcobacter as the dominant genera, closely associated with flavor formation in FPV-R. The abundance of Staphylococcus increased significantly during fermentation, its excessive dominance on day 12 (C12) not only undermines the balance of the overall flavor profile but may also be a primary factor linked to the production of undesirable flavor compounds, including dimethyl sulfide, hexanoic acid, and naphthalene. Collectively, the sample at day 9 (C9) exhibited the most balanced and favorable flavor profile. These findings fill the knowledge gap in understanding microbe-flavor interactions in traditional shrimp-rice mixed fermented products and provide a theoretical basis for the improvement of traditional fermented shrimp products and the development of fermentation-specific bacterial starters.