接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响  

Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream

作　　者：田旭艳 高沛 夏文水[1] 许艳顺[1] TIAN Xuyan;GAO Pei;XIA Wenshui;XU Yanshun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《南方水产科学》2022年第2期124-133,共10页South China Fisheries Science

基　　金：国家重点研发计划项目(2019YFD0901903);国家大宗淡水鱼产业技术体系资助(CARS-45-27)。

摘　　要：为提高低盐发酵鱼的风味和安全品质,以鳊鱼(Parabramis pekinensis)为原料,接种戊糖乳杆菌Lactiplantibacillus pentosus(Lp-1)和酿酒酵母菌Saccharomyces cerevisiae(Sc-2018)进行发酵,以pH、挥发性盐基氮(TVB-N)、微生物、TCA-可溶性肽、生物胺、挥发性风味物质等为主要指标评价接种微生物菌株对低盐发酵鳊鱼品质的影响。结果表明,与未接种的对照组相比,发酵过程中,接种戊糖乳杆菌Lp-1和酿酒酵母菌Sc-2018可有效抑制挥发性盐基氮的产生和生物胺的累积,促进蛋白质降解和乙酸乙酯、3-羟基-2-丁酮等挥发性风味物质的生成。其中,接种戊糖乳杆菌Lp-1能够促进乳酸菌生长,适度降低发酵鳊鱼pH,且更大程度降低发酵鳊鱼的生物胺含量(P<0.05),提高食用安全性,同时提升了风味。In order to improve the flavor and safety quality of low-salt fermented fish,we inoculated bream(Parapraxis pekinensis)with Lactiplantibacillus pentosus(Lp-1)and Saccharomyces cerevisiae(Sc-2018),so as to study the effects of inoculating microbial strains on the quality of low-salt fermented bream based on the indexes of pH,volatile basic nitrogen(TVB-N),microorganisms,TCA-soluble peptides,biogenic amines and volatile flavor compounds.Results show that compared with the control group,inoculation of Lp-1 and Sc-2018 could inhibit the production of volatile basic nitrogen and biogenic amines effectively,promote the degradation of protein and the formation of volatile flavor compounds such as ethyl acetate and 3-hydroxy-2-butanone.Inoculation of Lp-1 could promote the growth of lactic acid bacteria and reduce the pH of fermented bream appropriately.Compared with the other two groups,inoculation with lactic acid bacteria could reduce the biogenic amine content of fermented bream siginificantly(P<0.05),which improves the edible safety and the flavor of bream.

关 键 词：鳊鱼 戊糖乳杆菌 酿酒酵母菌 发酵 品质 

分 类 号：S986.1[农业科学—捕捞与储运]