Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota.

ABSTRACT: Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. Here, we examined Scylla paramamosain collected within the main four producing areas in China from north sampling point (NP) and south sampling point (SP), respectively. The contents of flavouring-related substances in hepatopancreas, muscles and gonads were determined by high-performance liquid chromatography (HPLC). Meanwhile, high-throughput sequencing of 16S RNA gene was used to reveal the diversity distribution of gut microbiota at each sample collection point. Comparisons among flavor substances of edible parts, the implied higher temperature in SP may be beneficial to the accumulation of flavor substances in gonads, while lower temperature in NP may be beneficial to the accumulat

SUBMITTER: Tang L 

PROVIDER: S-EPMC7048764 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature