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The Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p &lt;.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were  Firmicutes  and  Proteobacteria . In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.

Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( Lateolabrax maculatus )