Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.

The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied. The results showed that 17 free amino acids, 22 free fatty acids and 9 organic acids were present. A total of 81 aroma compounds were detected during Suanyu fermentation. Aldehydes were the most abundant aroma compounds in the early stage of fermentation and esters contributed most to the aroma in the later stage of fermentation. The correlation analysis of microbial succession and flavor dynamics based on bidirectional orthogonal partial least squares (O2PLS) suggested that in addition to starter cultures, other microorganisms including 2 bacteria genera and 11 fungi genera were also responsible for the formation of flavor compounds. These results may help focus further research to improve the flavor quality of traditional fermented fish. • Correlations between microorganism and flavors was preliminarily explored. • Correlations between flavors and precursors were preliminarily explored. • Five genera were determined as core functional flavor-producing microbiota. • Lactobacillus are involved in the most flavors formation. • The production of ethyl acetate was strongly associated with the fungi genera. [ABSTRACT FROM AUTHOR]