A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis

This study investigated the changes in physicochemical properties and microbial diversity during the fermentation of low-salt shrimp paste with the addition of different carbon sources (glucose and glutinous rice flour). Notably, during fermentation, the low-salt shrimp paste with glucose and glutinous rice flour had lower TVB-N values and higher amino acid nitrogen (AAN) values, which may be responsible for increasing the flavor of the low-salt shrimp paste compared to the control group. Addition of glucose and glutinous rice flour to low-salt shrimp paste is beneficial in inhibiting histamine production. High-throughput sequencing showed that at the family level, the relative abundance of Bacillaceae at the end of fermentation was 63.89 % in the control group, 57.31 % in the group with the addition of glucose, and 44.18 % in the group with the addition of glutinous rice flour. The addition of glucose and glutinous rice flour reduced the relative abundance of Bacillaceae, which were partially pathogenic. Changes in the physicochemical properties were associated with various microorganisms, which collectively impacted the quality of low-salt shrimp paste. This study provides a theoretical reference for improving the quality of shrimp paste, reducing the cost of shrimp paste, and further advancing the fermentation process of novel low-salt shrimp paste.