红曲鲊鱼中原生乳酸菌菌株筛选及发酵工艺优化  

Screening of autochthonouslactic acid bacteria and optimization of fermentation process in low-salt Zhayu of red rice

作　　者：徐冬美 刘永乐[1,2] 李向红 王发祥[1,2] 黄轶群 马夏吟[1,2] XU Dongmei;LIU Yongle;LI Xianghong;WANG Faxiang;HUANG Yiqun;MA Xiayin(College of Food and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing,Changsha,Hunan 410114,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114

出　　处：《食品与机械》2023年第8期175-185,共11页Food and Machinery

基　　金：国家自然科学基金项目(编号:31972106);湖南省重点研发计划项目(编号:2022NK2032)。

摘　　要：目的:解决传统自然发酵鲊鱼发酵工艺不确定、发酵周期长、品质不稳定等问题。方法:从低盐红曲鲊鱼中分离出乳酸菌,考察菌株的抑菌能力、耐盐能力及产酸能力,筛选出适合发酵的乳酸菌,对红曲鲊鱼进行接菌强化发酵,并对发酵工艺中红曲米粉添加量、腌制时食盐添加量及发酵温度进行优化。结果:共分离出22株对大肠杆菌或金黄色葡萄球菌具有抑制作用的片球菌,其中戊糖片球菌P-56对大肠杆菌的抑菌效果最好,且对胆盐及酸具有较高的耐受能力;经过接菌发酵及工艺优化,发酵4 d,鲊鱼pH值下降至4.42,TCA-可溶性肽含量为434.99μmol/g,感官评分为45.7。结论:乳酸菌发酵红曲鲊鱼的最佳工艺条件为:腌制盐添加量4%,红曲米粉添加量4%,发酵温度32℃。Objective:To solve the problems of an uncertain fermentation process,a long fermentation period,and the unstable quality of traditional naturally fermented preserved fish.Methods:The lactic acid bacteria were isolated from low-salt preserved red fish,and the inhibition ability,salt tolerance,and acid production ability of the strains were investigated.The lactic acid bacteria suitable for fermentation were screened out,and the fermentation of preserved red fish was intensified by inoculation.The amount of red rice flour added,the amount of salt added during curing,and the fermentation temperature were optimized in the fermentation process.Results:There were 22 strains of Pediococcu s with inhibitory effect on Escherichia coli or Staphylococcus aureus were isolated,among which Pediococcus pentosaceus P-56 had the best inhibitory effect on Escherichia coli and higher tolerance to bile salt and acid;After inoculation fermentation and process optimization.The pH value of the Zhayu decreased to 4.42 at 4 days of fermentation,the TCA-soluble peptide content was 434.99μmol/g and the sensory score reached 45.7.Conclusion:The optimal process conditions for the fermentation of preserved red fish with lactic acid bacteria were:4%salt addition for curing,4%red yeast rice flour addition and fermentation temperature of 32℃.

关 键 词：低盐发酵 红曲鲊鱼 乳酸菌 风味品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]