This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.

中文翻译：

---

发酵剂对发酵鱼 （Zaoyu） 品质的影响：着色、软化和改善风味的关键微生物


本研究旨在通过接种不同的发酵剂（Chuzhai starter、Aroma starter 和 Sweetness starter）来提高发酵鱼早鱼的品质，并检查关键微生物的作用。高通量测序显示，Aroma starter 的微生物组成与 Sweetness starter 相似，但均与 Chuzhai starter 不同。与传统发酵相比，Aroma starter 和 Sweetness starter 的接种发酵通过美拉德反应强化了枣鱼的颜色，并通过降解肌纤维、肌内膜和心外膜软化了肌肉。此外，早鱼的口感和气味明显改善，甜味、鲜味和香气化合物的比例分别增加了 2.51 %、7.09 % 和 22.94 %。相关性分析结合代谢功能显示，关键微生物如毛滴虫属、根霉属、酵母属、酵母属等主要通过促进糖的产生和转化以及蛋白质降解来改善品质。总体而言，Aroma starter 和 Sweetness starter 在提高 Zaoyu 的品质方面表现出色。