Yang Jie, Lu Jing, Zhu Qingzheng, Tao Yang, Zhu Qiang, Guo Changming, Fang Yaowei, Chen Li, Koyande Apurav Krishna, Wang Shujun, Show Pau-Loke
Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China.
Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China.
J Biosci Bioeng. 2021 Aug;132(2):161-166. doi: 10.1016/j.jbiosc.2020.12.016. Epub 2021 May 7.
As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.
作为连云港最著名的特产之一，矛尾复虾虎鱼是一种美味且营养丰富的鱼类，但在运输和储存过程中极易变质。在本研究中，从传统发酵酸鱼中分离出植物乳杆菌MMB - 07，以减少损失并提高矛尾复虾虎鱼的利用率和食用价值。植物乳杆菌MMB - 07具有良好的产酸和耐酸能力。此外，它还能抑制食品或水产品中的常见病原菌，以确保发酵产品的安全。利用MMB - 07对矛尾复虾虎鱼进行发酵，得到了营养价值高、风味良好的发酵酸鱼。挥发性盐基氮为18.44毫克/100克，发酵鱼肉保持二级鲜度。硫代巴比妥酸值为0.90毫克/千克，鱼肉中的脂肪氧化程度较低。研究表明，MMB - 07在低盐发酵鱼中具有很高的应用前景。
