Abstract
ABSTRACT The Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.
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