Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity

Abstract

Abstract This study created room-temperature fermented stinky sea bass (RFSB) and reported the first analysis of the dynamic changes in physicochemical properties, volatile compounds, and bacterial communities during the fermentation process. The texture of RFSB improved after fermentation, and proton freedom and mobility were reduced. The pH of sea bass increased, while the brightness and whiteness decreased with fermentation. The total concentrations of umami amino acids, pleasant-tasting amino acids, free amino acids, and guanosine-5′-monophosphate (GMP) significantly increased following fermentation, contributing to the freshness of RFSB. Twenty-eight flavor substances were detected during RFSB processing, including trimethylamine and indole, which may account for the stinky nature of RFSB. Tetragenococcus was positively correlated with texture, pH, GMP, and free amino acids of RFSB. Achromobacter, Staphylococcus, Corynebacterium, Tetragenococcus, and Kurthia were significantly correlated with RFSB flavoring substances. This study can be used to guide future research on starter screening.