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<p>This study investigated the co-inoculation of <i>Lactobacillus plantarum</i> B8 and <i>Staphylococcus edaphicus</i> F for fermenting Mandarin fish (<i>Siniperca chuatsi</i>) to enhance product quality and safety. On the seventh day of fermentation, the results demonstrated that co-inoculation significantly improved the textural properties of fermented fish and increased the content of umami- and sweet- flavored amino acids. Compared to spontaneous fermentation, co-inoculation reduced total volatile base nitrogen (TVB-N) by 25.53%, thiobarbituric acid reactive substances (TBARS) by 62.82%, and total biogenic amines (BAs) by 27.91%, indicating enhanced freshness, suppressed lipid oxidation, and mitigated safety risks. Furthermore, the co-inoculated samples exhibited significantly lower levels of sulfur- and nitrogen-containing volatile compounds, contributing to a milder flavor profile and superior sensory attributes. Microbial analysis revealed a notable reduction in <i>Vibrio</i> abundance, which correlated with decreased indole and sulfide production, thereby improving odor characteristics. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) highlighted the synergistic interactions between microbial communities and their positive impacts on the quality and flavor development of fermented fish. In conclusion, co-inoculation with <i>L. plantarum</i> B8 and <i>S. edaphicus</i> F not only enhances the safety and nutritional value of the products but also improves their sensory properties, making them more appealing to consumers.</p> Graphical Abstract <p></p>

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Inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F improves the physicochemical properties, flavor compounds and microbial community of traditional fermented Mandarin fish

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月15日

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  • Liu Yang,
  • Yining Ding,
  • Yalin Chen,
  • Qianli Huang,
  • Yongxiang Wu,
  • Baocai Xu

摘要

This study investigated the co-inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F for fermenting Mandarin fish (Siniperca chuatsi) to enhance product quality and safety. On the seventh day of fermentation, the results demonstrated that co-inoculation significantly improved the textural properties of fermented fish and increased the content of umami- and sweet- flavored amino acids. Compared to spontaneous fermentation, co-inoculation reduced total volatile base nitrogen (TVB-N) by 25.53%, thiobarbituric acid reactive substances (TBARS) by 62.82%, and total biogenic amines (BAs) by 27.91%, indicating enhanced freshness, suppressed lipid oxidation, and mitigated safety risks. Furthermore, the co-inoculated samples exhibited significantly lower levels of sulfur- and nitrogen-containing volatile compounds, contributing to a milder flavor profile and superior sensory attributes. Microbial analysis revealed a notable reduction in Vibrio abundance, which correlated with decreased indole and sulfide production, thereby improving odor characteristics. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) highlighted the synergistic interactions between microbial communities and their positive impacts on the quality and flavor development of fermented fish. In conclusion, co-inoculation with L. plantarum B8 and S. edaphicus F not only enhances the safety and nutritional value of the products but also improves their sensory properties, making them more appealing to consumers.

Graphical Abstract