Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation.

Abstract

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON (P < 0.05) throughout 30 days of fermentation, indicating B. subtilis's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste. Among 50 differential abundance proteins (DAPs), 24 DAPs were identified as potential key regulating enzymes, with a P-value < 0.05 and |FC| > 0.50, indicating their significance and regulating capacity within specific metabolic pathways. Notably, 27 and 23 DAPs were up-regulated in Inoc and CON, respectively. Moreover, gene ontology (GO) enrichment analysis revealed that hydrolases, involved in carbohydrate metabolic processes and proteolysis, were the most differentiating pathways between Inoc and CON. Both samples exhibited different flavor profiles. A greater abundance of N-containing volatile compounds with a lower total abundance of aldehydes, ketones, alcohols, and acids could suggest a more favorable flavor in Inoc, compared to CON. Principal component analysis (PCA) revealed a positive correlation between L-ascorbate peroxidase, carboxypeptidase, and tripeptidyl peptidase sed2, with proteolytic and lipolytic activities in Inoc (P < 0.05). Meanwhile, acids and alcohols were positively correlated with CON. Therefore, B. subtilis inoculation could produce a distinctive flavor with a desirable sensory perception of shrimp paste regarding its ability to release extracellular enzymes/proteins. B. subtilis K-C3 inoculation could be suggested in the production of shrimp paste to improve its flavor characteristics.