Correlation between the bacterial community and flavour of fermented fish

Common carp is a fish species of economic importance in China;traditionally it mostly salt-fermented. In the fermenting process, bacterial community spontaneously fermented important for its flavour and quality. However, very few studies have been conducted about relationship between development involved salt-fermentation carp. Therefore, we explored this by determining components, including amino acids, changes volatile metabolite. Samples were taken during fermentation on days 0, 10, 20, 30, 40 50. The second-generation 16S recombinant DNA (rDNA) sequencing was performed to analyze composition bacteria. Contents acids determined reverse-phase high-performance liquid chromatography combined with ultraviolet detection. components analyzed solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Staphylococcus dominant bidirectional orthogonal partial least squares approach used correlation succession component dynamics. This study would help better understand role bacteria meat support industrial production fish.