Journal of Advances in Food Science & Technology

To explore changes of the quality of vinasse-pickled fish and microbial community diversity of vinasse, vinasse-pickled fish was prepared using large yellow croaker as raw material in a traditional handmade way, then moisture, salt, amino acids, fatty acids in fish and changes of microbial community in vinasse liquor were studied. Results showed that the treatment group with fish to vinasse ratio 1:1 (m/m) had the highest moisture content after 30 d. Salt content in different treatment group (fish to vinasse ratio was 1:1,1:1.5 and 1:2 m/m respectively) had no significant difference at the end of vinasse pickling. The treatment group with ratio 1:1 m/m had the highest content of total amino acid (193.21 g/kg) and Glu (37.44 g/kg) and had the lowest ratio of n-6 to n-3 (0.34) after 30 d. Microbial high-throughput sequencing results showed that vinasse liquor involved 17 phyla and 1 unclassified phylum, 143 genera. Proteobacteria, Cyanobacteria, and Thick-walled bacteria were dominant bacteria, of which Proteobacteria had an absolute advantage. Vibrio, Chloroplast norank and Enterobacter were the dominant genera, and Vibrio in the pre-fermentation period was the dominant genus. The bacterial abundance of Weissella, Psychrobacte and Bacillus increased significantly in the latter part of the fermentation period, which may show relation to maturity and flavor of vinasse-pickled fish.