文献类型：期刊文献

中文题名：梅香鱼发酵菌株的筛选及对品质的影响

英文题名：Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality

作者：朱雯娟[1];安俊莹[1];张雪梅[1];刘颖[1];孙力军[1];王雅玲[1];刘唤明[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室水产品深加工广东普通高等学校重点实验室

年份：2015

卷号：36

期号：23

起止页码：162

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2014、Scopus、北大核心、CSCD_E2015_2016、CSCD

基金：国家自然科学基金面上项目(31171734);广东省科技计划项目(2014A020217018);广东海洋大学创新强校工程科研项目(GDOU2013050205;GDOU20014050203)

语种：中文

中文关键词：梅香鱼;发酵;菌株筛选;品质

外文关键词：Meixiang fish; fermentation; selection; quality

中文摘要：为有效控制产品的品质,从自然发酵的梅香鱼中分离筛选适合作为发酵剂的菌株,并研究不同菌种之间的配比对发酵产品品质的影响。结果表明,筛选出的嗜盐四联球菌(Tetragenococcus halophilus)、木糖葡萄球菌(Staphylococcus xylosus)及腐生葡萄球菌(Staphylococcus saprophyticus)符合发酵要求。与单菌株发酵及未接菌的对照组相比,3株菌制得的混合发酵剂(比例为1∶1∶1)制备的发酵鱼感官上总体可接受程度最优,其咀嚼性和弹性也最高,并且组胺和挥发性盐基氮(total volatile basic nitrogen,TVB-N)的产生得到了有效抑制。该研究可为实现定向接种、人工控制以及规模化工业生产提供参考。

外文摘要：Bacterial strains from naturally fermented Meixiang fish, a traditional Chinese fish product, were isolated and screened for their suitability to produce Meixiang fish as starter culture. Meanwhile, the influence of three selected strains inoculated singly or in combination（1：1：1） on the quality of fermented fish. The results showed that Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus, all of which can meet the requirements for fish fermentation, were separated from the naturally fermented fish. Compared to those fermented and not fermented with each of the three strains, the fermented fish produced with their combination had the highest overall sensory acceptability and the best chewiness and elasticity, and inhibited the generation of histamine and total volatile basic nitrogen（TVB-N）. This study can provide reference for targeted inoculation, manual control and large-scale industrial production of Meixiang fish.