Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail

Fermented foods may confer several benefits to human health and play an important role in a healthy balanced diet. Vinasse hairtail is farmhouse-fermented food product with cultural economic significance locals Zhoushan China. It traditionally produced subjected 0–8 days of fermentation. In this study, we aimed characterize the microbiota physicochemical profiles vinasse across different stages With increase fermentation time, pH, total sugar content, reducing fat salt protein myofibrillar TVB-N, TBARS index increased, while peroxide value decreased. The addition significantly intensified lipid oxidation degradation hairtail, thereby increasing flavor its products. microbial diversity succession characterization during by high-throughput sequencing was measured. Results showed that Firmicutes predominant phylum Lactobacillus main genera bacterial diversity. Ascomycota fungi fungal detected samples were Saccharomyces. Additionally, correlation between community properties found. Our study revealed major lactic acid bacteria present throughout process. results provide theoretical basis for improving overall quality hairtail.