State Key Laboratory of Food Science and Technology, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
Food Res Int. 2022 Sep;159:111631. doi: 10.1016/j.foodres.2022.111631. Epub 2022 Jul 8.
Suanyu is one of the traditional Chinese fermented fish products with a pleasant flavor. The present study sought to evaluate the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu after fermentation and storage. The results indicated that fermentation with mixed starter cultures could lower the pH and inhibit TVB-N formation in Suanyu after fermentation and during storage. Moreover, inoculation of starter cultures could promote free amino acids production during storage. Additionally, inoculation of mixed starter cultures and spices mixture could effectively inhibit the formation of most biogenic amines in Suanyu, revealing the significant role of mixed starter cultures. Staphylococcus, Macrococcus, and Lactobacillus were the core microbial genus in Suanyu. The inoculation of starter cultures could inhibit Enteroccoccus and other microorganisms, while spices introduced Bacillus into Suanyu. The study results provide a theoretical basis for the industrial production and storage of Suanyu.
酸鱼是中国传统的发酵鱼制品之一，具有独特的风味。本研究旨在评估发酵剂和香料对发酵和储存过程中酸鱼理化特性和微生物菌群的影响。结果表明，混合发酵剂发酵可降低酸鱼发酵和储存过程中的 pH 值和 TVB-N 形成。此外，发酵剂接种可促进储存过程中游离氨基酸的产生。此外，混合发酵剂和香料混合物的接种可有效抑制酸鱼中大多数生物胺的形成，表明混合发酵剂的重要作用。葡萄球菌、巨球菌和乳杆菌是酸鱼的核心微生物属。发酵剂接种可抑制肠球菌和其他微生物，而香料则将芽孢杆菌引入酸鱼中。该研究结果为酸鱼的工业化生产和储存提供了理论依据。
