微生物促进传统鱼酱油发酵和品质改善的研究进展  

Research progress in the utilization of microorganisms to promote fermentation process and quality of traditional fish sauce

作　　者：宁豫昌[1,2] 吴祖芳 翁佩芳[2] NING Yuchang;WU Zufang;WENG Peifang(Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;School of Marine Sciences,Ningbo University,Ningbo 315211,China)

机构地区：[1]河南牧业经济学院,河南郑州450046 [2]宁波大学海洋学院,浙江宁波315211

出　　处：《水产学报》2018年第9期1497-1509,共13页Journal of Fisheries of China

基　　金：国家自然科学基金(31471709);宁波市科技富民项目(2016C10031)~~

摘　　要：鱼酱油是一种在东亚和东南亚地区被广泛使用的海鲜调味品,一般是以新鲜海鱼或虾为原料,并拌入大量的食盐(一般20%~30%),在开放环境下经过长期缓慢发酵而制成,具有味道鲜美、营养丰富等特点。传统的鱼酱油生产存在发酵周期过长、生物胺积累、产品品质不一致等问题,利用特定的微生物发酵剂有望解决上述问题。文章在概述传统鱼酱油生产工艺的基础上,着重介绍了传统鱼酱油中的产酶微生物种类,以及利用微生物促进鱼酱油发酵和改善鱼酱油产品品质的研究和应用情况。Fish sauce is a widely used seafood condiment in East and Southeast Asia.Fresh fish or shrimp is generally used as raw material,and mixed with a lot of salt(usually 20%-30%),and then produced by long-term fermentation in an open environment.Fish sauce is characterized by delicious taste,nutrient-rich and so on.There are some problems of traditional fish sauce such as too long fermentation time,bio-amine accumulation,product quality inconsistencies and so on,however,the use of specific microbial starters is expected to solve these problems.On the basis of summarizing the traditional fish sauce production process,this paper focused on the enzyme-producing microbial species in traditional fish sauce,as well as researches and applications of using microorganisms to promote fish sauce fermentation and improve the quality of fish sauce products.

关 键 词：鱼酱油 微生物 发酵 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]