鱼露中耐盐菌的分离鉴定及发酵性能比较  

Isolation, identification and fermentation characteristics of salt-tolerant bacteria in fish sauce

作　　者：伍蓉莉 欧阳信 段杉[1] 段星星 翟苗苗 张林静 凌晓怡 高向阳[1] WU Rongli;OUYANG Xin;DUAN Shan;DUAN Xingxing;ZHAI Miaomiao;ZHANG Linjing;LING Xiaoyi;GAO Xiangyang(College of Food Sciences and Engineering,South China Agricultural University,Guangzhou 510642, China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《中国酿造》2018年第5期108-113,共6页China Brewing

基　　金：广东省公益研究与能力建设项目(2016B020204004)

摘　　要：该研究从鱼露中筛选不同株耐盐菌进行菌种鉴定,并对其发酵性能进行研究。经筛选获得5株耐盐细菌,编号为JL-B、JL-C、JL-D、JL-E、JL-F,通过形态学和分子生物学鉴定菌株JT-F为表皮葡萄球菌,其余4株均为嗜盐四联球菌。经5株耐盐菌在蓝圆鲹鱼肉水解液中的发酵特性研究结果表明,5株耐盐菌发酵的鱼肉水解液p H值、总酸、菌落总数、氨基酸态氮(AAN)、挥发性盐基氮(TVBN)含量及感官评价均存在显著差异(P<0.05),而总可溶性氮(TSN)的含量并无显著差异(P>0.05),且均未检出5'-肌苷酸二钠(IMP)、5'-鸟苷酸二钠(GMP)及组胺。样品发酵60 d后感官评价结果表明,接种嗜盐四联球菌JL-B的鱼肉水解液的风味可接受度最高,酱香味及鲜味突出,发酵效果最好。其p H值最低,稳定在4.30左右,氨基态氮含量最大达到0.49 g/100 m L。The different strains of salt-tolerant bacteria were isolated from fish sauce and identified, and their fermentation characteristics were studied. Five salt-tolerant bacteria were isolated from fish sauce and named as JL-B, JL-C, JL-D, JL-E, and JL-F. By morphology and molecular biology, strain JT-F was identified as Staphylococcus epidermidis, and all o f the other four strains were Tetragenococcus halophilus. The fermentation charac-teristics of 5 salt-tolerant bacteria in Decapterus maruadsi hydrolysate were researched. The results showed that there were significant differences in the pH, total acid, total number of bacterial colony, amino acid nitrogen （AAN）, total volatile base nitrogen （TVBN） content and sensory evaluation of the fish hydrolysate （P〈0.05）. But the total soluble nitrogen （TSN） content had no significant difference （P〉0.05）. The IMP, GMP and histamine was not detected. After fermentation for 60 d, the sensory evaluation results of the sample showed that the flavor of fish hydrolysate inoculated with T. halophilus JL-B was the most acceptable, which had prominent sauce and umami flavor, and the ferment effect was the optimal. Its pH value was the lowest and stable at around 4.30, the amino nitrogen content reached a maximum of 0.49 g/100 ml.

关 键 词：鱼露 耐盐菌 鉴定 嗜盐四联球菌 表皮葡萄球菌 发酵性能 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]