Bao Ruiqi, Liu Sasa, Ji Chaofan, Liang Huipeng, Yang Song, Yan Xiaoming, Zhou Yingqin, Lin Xinping, Zhu Beiwei
National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China.
Front Microbiol. 2018 Dec 17;9:3003. doi: 10.3389/fmicb.2018.03003. eCollection 2018.
, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), M10 and M3, was tested for their effect on improving 's quality. It was shown that inoculation would not affect the system's pH, while increased the total bacteria count and lactic acid bacteria amounts. Matrix-assisted laser desorption/ionization time-of-flight mass (MALDI-TOF) analysis results revealed that M10 and M3 could quickly occupy a dominant position in the ecosystem, and M10 played an important role in the control of spoilage bacteria. Volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and biogenic amines results also showed that M10 had a positive effect on improving the product's quality. Co-inoculation of M10 and M3 could promote the formation of flavor according to the E-nose and gas chromatography-mass spectrometer (GC-MS) analyses, especially for the aroma-active and key volatile compounds. PCA plots of E-nose and hierarchical clustering analysis of GC-MS profiles revealed that the co-inoculation sample at the fifth day (LW5) was the most similar to the natural fermentation sample at the seventh day (C7). The overall acceptance of LW5 was also the closest to that of C7 in sensory evaluation. In conclusion, mixed starter culture was shown to have a good effect on improving product quality and enhancing flavor with fermentation time shortened by 29%.
腊鱼是一种中国传统发酵鱼，以其独特的强烈气味和诱人的味道而闻名。然而，传统的自然发酵常常导致产品污染和质量不稳定。在本研究中，测试了两种本土乳酸菌M10和M3单独或联合接种对改善腊鱼品质的影响。结果表明，接种不会影响体系的pH值，但会增加总细菌数和乳酸菌数量。基质辅助激光解吸/电离飞行时间质谱（MALDI-TOF）分析结果显示，M10和M3能够在生态系统中迅速占据主导地位，且M10在控制腐败菌方面发挥着重要作用。挥发性盐基氮（TVB-N）、硫代巴比妥酸反应物（TBARS）和生物胺结果也表明，M10对改善产品品质有积极作用。根据电子鼻和气相色谱-质谱联用仪（GC-MS）分析，M10和M3联合接种可促进风味形成，尤其是对香气活性和关键挥发性化合物。电子鼻的主成分分析图和GC-MS图谱的层次聚类分析表明，第5天的联合接种样品（LW5）与第7天的自然发酵样品（C7）最为相似。在感官评价中，LW5的总体接受度也最接近C7。总之，混合发酵剂对改善产品品质和增强风味有良好效果，发酵时间缩短了29%。
