Fuente: PubMed "wine" Food Chem X. 2026 Jul 8;37:104191. doi: 10.1016/j.fochx.2026.104191. eCollection 2026 Jul.ABSTRACTMicrobial starters determine the quality of fermented shrimp products. Three rice wine lees starters (HSF, CZ, and AQ) were employed to ferment Pacific white shrimp under controlled conditions. The microbial community analysis indicated that HSF and CZ starters were dominated by Firmicutes or Ascomycota, with Pichia and Limosilactobacillus as the characteristic genera, whereas AQ was dominated by Mucoromycota, primarily Rhizopus. Fermentation with different rice wine lees significantly increased color values (L*, a*, and b*) and introduced more desirable volatile compounds. Total volatile contents varied markedly across fermented shrimps, ranked as HSF shrimp (236.41 μg/g) > CZ shrimp (178.60 μg/g) > AQ shrimp (87.27 μg/g). Correlation network model analysis further revealed that Firmicutes and Ascomycota exhibited significantly positive correlations with higher alcohols and esters, like 2-phenylethyl acetate and 2-phenylethanol. This study clarifies the microbial mechanisms underlying flavor formation and provides a theoretical basis for value-added fermented shrimp products.PMID:42519768 | PMC:PMC13382010 | DOI:10.1016/j.fochx.2026.104191