文献类型：期刊文献

英文题名：Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation

作者：Fang, Zhijia[1];Zhu, Wenjuan[1];Liu, Ying[1];Wang, Xinran[1];Wang, Yaling[1];Wu, Yanyan[2]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Guangdong Prov Engn Technol Res Ctr Marine Food, Zhanjiang, Peoples R China;[2]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs Peoples Republ China, South China Sea Fisheries Res Inst, Guangzhou, Peoples R China

年份：2023

卷号：41

期号：4

起止页码：271

外文期刊名：CZECH JOURNAL OF FOOD SCIENCES

收录：SCI-EXPANDED(收录号：WOS:001101078600004)、、EI(收录号：20234114851696)、Scopus(收录号：2-s2.0-85173591550)、WOS

基金：Supported by China Agriculture Research System (Project No. CARS-47) .

语种：英文

外文关键词：fermented products; food fermentative microbiology; mixed starter cultures; sardine products

外文摘要：To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest sensory score was obtained when the proportions of T. halophilus, S. xylosus, and S. saprophyticus were 1 : 1 : 1. The optimised fermented sardine had the lowest levels of histamine content (0.0190 mu g center dot g-1), total volatile basic nitrogen (TVBN, 208 mu g center dot g-1), and was richer in volatile compounds (308). The results may provide important evidence that T. halophilus, S. xylosus, and S. saprophyticus may be satisfactorily used as a mixed starter to improve the quality and flavour of fermented sardines.