利用复合乳酸菌发酵腊罗非鱼的工艺研究  

Utilization of Compound Lactobacillus in Cured Tilapia Preparation

作　　者：周婉君[1] 吴燕燕[1] 李来好[1] 岑剑伟[1] 郝淑贤[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《食品科学》2009年第23期242-245,共4页Food Science

基　　金：农业部"948"项目(2006-G40);农业部公益性行业科研专项项目(3-49);农业部罗非鱼产业技术体系岗位科学家专项资助项目(2009)

摘　　要：以罗非鱼为原料,研究接种嗜酸乳杆菌和植物乳杆菌发酵腊罗非鱼的工艺技术,通过采用混合菌种对腊罗非鱼发酵工艺条件进行研究。结果表明:将罗非鱼调味腌制,均匀渗透到鱼体后,接种复合乳酸菌嗜酸乳杆菌和植物乳杆菌为发酵剂发酵腊鱼,最佳发酵工艺条件为嗜酸乳杆菌和植物乳杆菌1:1(m/m)混合、接种量2%(m/V)、发酵温度30℃、发酵时间24h。Tilapia was used as raw materials to prepare a kind of cured fish through combinatorial fermentation of Lactobacillus acidophilus （La） and Lactobacillus plantarum （Lp）. The optimal fermentation condition was investigated by experimental analysis. Results indicated that tilapia was salted with seasoning and then fermented through Lactobacillus acidophilus and Lactobacillus plantarum to produce different flavors. The optimal fermentation condition was acquired to be 1：1 of La/Lp ratio, 2% inoculation amount, 30 ℃ of fermentation temperature and 24 h of fermentation time.

关 键 词：嗜酸乳杆菌 植物乳杆菌 腊鱼 发酵工艺 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]