The effect of inoculating non-Saccharomyces yeast (Starmerella davenportii Do18) on the composition of fermented hairtail

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This study investigates the protein degradation and metabolite profile during the fermentation of hairtail inoculated with non-Saccharomyces yeast Starmerella davenportii Do18, using physicochemical indicators and non-targeted metabolomics analysis. During fermentation, the pH value significantly declined, and electrophoresis results showed protein degradation, increases in TCA soluble peptides, total amino acid content, and flavor amino acids. These findings suggest that inoculation with S. davenportii Do18 promotes gradual protein degradation in fermented hairtail, leading to the generation of flavor components to enhance its taste. A total of 110 differential metabolites were identified on the top, including organic acids, amino acids, oligopeptides, nucleotides, and their analogs, which were predominantly associated with oleic acid metabolism, glycerophospholipid metabolism, and amino acid metabolism. This study demonstrates that inoculating S. davenportii Do18 significantly impacts the fermentation of hairtail, thereby contributing to its unique quality.

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