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- Title
红曲鲜鱼中原生乳酸菌菌株筛选及发酵工艺优化.
- Authors
徐冬美; 刘永乐; 李向红; 王发祥; 黄轶群; 马夏吟
- Abstract
Objective: To solve the problems of an uncertain lermentation process, a long lermentation period, and the unstable quality of traditional naturally lermented preserved lish. Methods: The lactic acid bacteria were isolated Irom low-salt preserved red lish, and the inhibition ability salt tolerance» and acid production ability of the strains were investigated. The lactic acid bacteria suitable for fermentation were screened out and the lermentation of preserved red lish was intensified by inoculation. The amount of red rice Hour addedthe amount of salt added during curing, and the lermentation temperature were optimized in the lermentation process. Results: There were 22 strains of Pediococcuz with inhibitory ellect on Escherichia coli or Staphylococcus aureus were isolated» among which Pediococcus pentosaceus P-56 had the best inhibitory effect on Escherichia coli and higher tolerance to bile salt and acid; Alter inoculation lermentation and process optimization. The pH value of the Zhayu decreased to 4.42 at 4 days of lermentation, the TCA-soluble peptide content was 434.99 mol/g and the sensory score reached 457 Conclusion: The optimal process conditions for the lermentation of preserved red lish with lactic acid bacteria were: 4% salt addition for curing, 4% red yeast rice Hour addition and lermentation temperature of 32 °C.
- Subjects
BILE salts; RED rice; MONASCUS purpureus; ESCHERICHIA coli; PROCESS optimization; LACTIC acid bacteria
- Publication
Food & Machinery, 2023, Issue 8, p175
- ISSN
1003-5788
- Publication type
Article
- DOI
10.13652/j.spjx.1003.5788.2023.60040