Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste

A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again for 28 days. To investigate the changes in their physicochemical indices: water content, volatile salt base nitrogen, malondialdehyde content, protein content and total colony count during fermentation. The flavour substances of shrimp paste samples at the 28 T were investigated by GC-IMS, and the results showed that 31 volatile components were determined. Aldehydes isoamyl alcohol and dimethyl sulphide contributed more to the flavour of Antarctic krill paste. The microbial dynamics during fermentation were detected using high-throughput sequencing. It was found that the rate of dominant flora formation accelerated with the addition of more old shrimp paste. The higher the salinity was, the higher was the species richness. The dominant bacteria genera were more diversified.