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Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce

Dae-Hyun Kima, Seong-Eun Parka, Eun-Ju Kima, Seung-Ho Seob, Kwang-Moon Choc, Kwon Sun-Jaec, Hong-Seok Sona()
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea
Sonlab Inc., Seoul 02841, Korea
AccuGene Inc., Incheon 21999, Korea

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce were investigated.

• Tetragenococcus and Halanaerobium were dominant genera in commercial anchovy sauce after 0.55 years of fermentation.

• Most of the metabolites present in anchovy sauce were produced within 1 year of fermentation.

• This study provides insights into long-term changes in microbiota and metabolites in fish sauce produced without starter inoculation.

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Abstract

This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce. Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years. The complex bacterial community was simplified to two genera, Tetragenococcus and Halanaerobium, after approximately 0.55 years of fermentation. Although genera, such as Saccharomyces, Cladosporium, Candida, and Aspergillus, were relatively dominant, no clear pattern was identified in fungal community analysis. The longitudinal metabolite profile demonstrated that approximately half (55.8%) of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation. Despite the static microbial community, the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce. This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.

Keywords

Fish sauceSalted anchovyLong-term fermentationMicrobiomeMetabolite

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Food Science and Human Wellness
Volume 14 Issue 1,
January 2025
Article number: 9250014
DOI: 10.26599/FSHW.2024.9250014
Cite this article:
Kim D-H, Park S-E, Kim E-J, et al. Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce. Food Science and Human Wellness, 2025, 14(1): 9250014. https://doi.org/10.26599/FSHW.2024.9250014
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