鱼露中乳酸菌及其主要产品指标关系研究  

Correlation between Strains of Lactic Acid Bacteria in Fish Sauces and the Major Characteristics of Fish Sauces

作　　者：张妙霞[1] 雷晓凌[1] 李学恭[1] 何健航[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《现代食品科技》2009年第12期1408-1411,1395,共5页Modern Food Science and Technology

摘　　要：分析来自湛江和汕头市场5种鱼露中的乳酸菌种类,以及一些微生物含量和化学指标,探讨乳酸菌与产品指标的相关性。结果显示:5种鱼露含有13种不同的乳酸菌,其中乳杆菌11种,乳球菌2种;主要产品指标分析表明5种鱼露样品的微生物指标和化学指标均符合鱼露标准;乳酸菌和耐盐菌含量大小顺序比较接近;乳酸菌含量较高的样品亚硝酸盐和挥发性盐基氮含量较低。乳酸菌发酵过程产生多种酶系,可降低亚硝酸盐含量,而且乳酸菌可以抑制腐败菌的生长,从而降低产品中挥发性盐基氮含量。13 Strains of Lactic Acid Bacteria （LAB） were isolated from five kinds of fish sauce in Zhanjiang and Shantou, in which 11 strains were identified as Lactobacillus and 2 strains were identified as Lactococcus lactis. The major microbial and chemical indexes of fish sauce were also analyzed. The results showed that the microbe indexes and chemical indexes of the fish sauce were up to grade. The counts of LAB and the halotolerant bacteria in the five fish sauce were similar. It was also found that the samples containing higher content of LAB had lower contents of both nitrite and total volatile basic nitrogen It was due to that LAB could produce many enzyme systems in the fermentation and thus decrease nitrite content. Besides, LAB could restrain the growth of spoilage bacteria, thereby decrease the contents of total volatile basic nitrogen.

关 键 词：鱼露 乳酸菌 产品指标 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]