Jiang Cuicui, Liu Mengyang, Yan Xu, Bao Ruiqi, Liu Aoxue, Wang Wenqing, Zhang Zuoli, Liang Huipeng, Ji Chaofan, Zhang Sufang, Lin Xinping
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2021 Oct 21;10(11):2529. doi: 10.3390/foods10112529.
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, . The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of . The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of . The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. , and played an important role not only in inhibition of the growth of , but also in the formation of flavor. This study provides a rapid fermentation method for the process.
本研究探讨了添加脂肪酶对一种中国传统发酵鱼制品的影响。发酵过程中乳酸的积累和pH值的降低主要是由[具体微生物名称]的代谢引起的。脂肪酶的添加对pH值和细菌群落结构影响较小，但促进了[具体微生物名称]的生长。脂肪酶的添加促进了挥发性化合物的形成，尤其是醛类和酯类。挥发性化合物的形成主要分为三个阶段，脂肪酶加速了发酵过程。[具体微生物名称1]、[具体微生物名称2]和[具体微生物名称3]不仅在抑制[具体有害微生物名称]的生长方面发挥重要作用，而且在风味形成中也起重要作用。本研究为[具体发酵过程名称]提供了一种快速发酵方法。
