This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce fermentation. Over a 3-day period, significant changes occurred in physicochemical properties, microbial profiles, flavor compounds, and metabolomic spectra. Notable increases in acidity coupled with decreases in glucose underscored the robust environmental adaptability of the employed microorganisms. A reduction in total amino acids, alongside a rise in umami amino acids, suggested flavor enhancement. GC–MS analysis identified 40 key volatile compounds, with esters and aldehydes crucial for aroma development. UPLC-QTOF-MS-based untargeted analysis identified 934 metabolites, with 377 differential metabolites being vital (VIP > 1.5, P < 0.05), including amino acids, peptides, organic acids, nucleic acids, and fatty acids. Metabolites linked to amino acid metabolism, particularly phenylalanine and arginine, were associated with fermentation duration. These findings offer a theoretical basis for optimizing flavor and quality in fish sauces from fish by-products through accelerated fermentation.

中文翻译：

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代谢组学揭示了混合微生物培养物诱导的鲶鱼骨架无盐鱼露快速发酵中的风味化合物形成和代谢物转化


本研究表明，与植物乳植杆菌、发酵毕赤酵母和腐生葡萄球菌的共接种加速了鲶鱼骨架鱼露的发酵。在 3 天的时间里，物理化学性质、微生物特征、风味化合物和代谢组学光谱发生了显着变化。酸度的显着增加加上葡萄糖的降低强调了所用微生物的强大环境适应性。总氨基酸的减少以及鲜味氨基酸的增加表明风味增强。GC-MS 分析确定了 40 种关键的挥发性化合物，其中酯类和醛类对香气的形成至关重要。基于 UPLC-QTOF-MS 的非靶向分析鉴定出 934 种代谢物，其中 377 种差异代谢物至关重要 （VIP > 1.5，P < 0.05），包括氨基酸、肽、有机酸、核酸和脂肪酸。与氨基酸代谢相关的代谢物，特别是苯丙氨酸和精氨酸，与发酵持续时间有关。这些发现为通过加速发酵优化鱼副产品鱼露的风味和品质提供了理论依据。