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<p>Dried shrimp odour deterioration is closely linked to microbial metabolism in various body parts, especially the cephalodorax viscera. However, the microorganisms responsible for this process and the key off-flavor compounds (KOFCs) remain poorly understood. This study examined the microbial and flavor characteristics of head (DH), meat (DM), and whole shrimp (DW). <i>Bacillus</i> (38.17%) and <i>Taeseokella</i> (12.14%) predominated in DW and DH at the initial stage, respectively, but were replaced later by <i>Photobacterium</i> (DW: 18.14%, DH: 10.15%) and <i>Vibrio</i> (DW: 6.87%, DH: 5.68%). As microbiota dynamics evolved, the types and concentrations of volatile compounds increased in both DW and DH but not in DM, which was dominated by <i>Staphylococcus</i> at all stages. A totaly of 39 KOFCs were found to differentiate the 3 groups, among which ammonium carbamate was first identified in dried shrimp. Further correlation analysis showed that <i>Photobacterium</i> and <i>Vibrio</i> in the cephalodorax viscera were the primary microorganisms causing flavor deterioration. This work offers novel perspectives on the mechanisms underlying shrimp deterioration.&#xa0;</p> Graphical Abstract <p></p>

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Insights into microbiota community succession and its correlation with the dynamics of volatile components in dried shrimp during storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月10日

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  • Yan Bai,
  • Huanchi Tang,
  • Yanbo Wang,
  • Zhigang Ke,
  • Shulai Liu,
  • Yuting Ding,
  • Xuxia Zhou

摘要

Dried shrimp odour deterioration is closely linked to microbial metabolism in various body parts, especially the cephalodorax viscera. However, the microorganisms responsible for this process and the key off-flavor compounds (KOFCs) remain poorly understood. This study examined the microbial and flavor characteristics of head (DH), meat (DM), and whole shrimp (DW). Bacillus (38.17%) and Taeseokella (12.14%) predominated in DW and DH at the initial stage, respectively, but were replaced later by Photobacterium (DW: 18.14%, DH: 10.15%) and Vibrio (DW: 6.87%, DH: 5.68%). As microbiota dynamics evolved, the types and concentrations of volatile compounds increased in both DW and DH but not in DM, which was dominated by Staphylococcus at all stages. A totaly of 39 KOFCs were found to differentiate the 3 groups, among which ammonium carbamate was first identified in dried shrimp. Further correlation analysis showed that Photobacterium and Vibrio in the cephalodorax viscera were the primary microorganisms causing flavor deterioration. This work offers novel perspectives on the mechanisms underlying shrimp deterioration. 

Graphical Abstract