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  • Title: Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood.
    Author: Jung JY, Lee SH, Lee HJ, Jeon CO.
    Journal: Food Microbiol; 2013 Jun; 34(2):360-8. PubMed ID: 23541203.
    Abstract:
    Saeu-jeot is made by the fermentation of highly salted [approximately 25% (w/v)] shrimp in Korea. Saeu-jeot samples were prepared in triplicate and their cell number, bacterial community, and metabolites were monitored periodically for 183 days. Quantitative PCR showed that bacterial populations were much more abundant than archaeal populations during the entire saeu-jeot fermentation period, which suggested that bacterial populations, not archaeal populations, might be primarily responsible for saeu-jeot fermentation. Pyrosequencing analysis revealed that Proteobacteria were dramatically replaced with halophilic Firmicutes as the fermentation progressed and members of Pseudoalteromonas, Staphylococcus, Salimicrobium, and Alkalibacillus were sequentially dominant and, eventually, Halanaerobium predominated after 66 days of fermentation. Halophilic archaeal genera, Halorubrum, Halolamina, Halobacterium, Haloarcula, and Haloplanus belonging to Euryarchaeota, were dominant, but their communities were relatively constant over the entire fermentation period. Metabolite analysis using a (1)H NMR spectroscopy showed that the amount of metabolites including amino acids, glycerol, and nitrogen compounds rapidly increased during the early fermentation stage, but their levels were relatively constant or they decreased after approximately 49 days of fermentation. A statistical analysis based on bacterial communities and metabolites demonstrated that members of Halanaerobium might be responsible for the production of acetate, butyrate, and methylamines after 66 days of fermentation, which could be considered as a potential indicator to decide the appropriate seafood fermentation time. This study will provide insights into the microbial succession and metabolites of fermented seafood and allow for a greater understanding of the relationships between the microbial community and metabolites in seafood fermentation.
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