Control of flavor formation in fish sauce by a rationally designed sunlight-mimicking system on regulating microbial communities.

Abstract

Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. Therefore, this study developed a sunlight-mimicking system integrating temperature control and artificial light regulation to ensure the consistent quality of fish sauce and meet the requirements of the modern food industry. Compared with the no-light group, the light-treated group exhibited significantly lower pH levels, higher amino acid nitrogen (AAN) content, and enhanced formation of volatile flavor compounds. Furthermore, Pearson correlation analysis between 33 key volatile compounds and dominant microbial genera revealed that light exposure stimulated the growth of Pantoea, Amylomyces, Kosakonia, and Penicillium, which were positively associated with desirable flavor development. Conversely, light exposure inhibited the growth of Enterococcus, Mucor, and Enterobacter, thereby reducing the production of undesirable flavor compounds and improving the quality of fish sauce. These findings demonstrate that artificial sunlight simulation provides a reliable and controllable alternative to traditional sun-dependent fermentation, supporting the standardization and industrialization of fish sauce fermentation of fish sauce fermentation.