梅香鱼发酵菌株的筛选及对品质的影响-食品科学.PDF

162 2015, Vol.36, No.23 食品科学 ※生物工程 梅香鱼发酵菌株的筛选及对品质的影响 * 朱雯娟，安俊莹，张雪梅，刘  颖 ，孙力军，王雅玲，刘唤明 （广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，水产品深加工广东普通高等学校重点实验室， 广东 湛江 524088 ） 摘  要：为有效控制产品的品质，从自然发酵的梅香鱼中分离筛选适合作为发酵剂的菌株，并研究不同菌种之间 的配比对发酵产品品质的影响。结果表明，筛选出的嗜盐四联球菌（Tetragenococcus halophilus ）、木糖葡萄球菌 Staphylococcus xylosus Staphylococcus saprophyticus （ ）及腐生葡萄球菌（ ）符合发酵要求。与单菌株发酵及未接菌 3 1 1 1 的对照组相比， 株菌制得的混合发酵剂（比例为 ∶∶）制备的发酵鱼感官上总体可接受程度最优，其咀嚼性和 弹性也最高，并且组胺和挥发性盐基氮（total volatile basic nitrogen ，TVB-N ）的产生得到了有效抑制。该研究可为 实现定向接种、人工控制以及规模化工业生产提供参考。 关键词：梅香鱼；发酵；菌株筛选；品质 Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality * ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying , SUN Lijun, WANG Yaling, LIU Huanming (Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China) Abstract: Bacterial strains from naturally fermented Meixiang fish, a traditional Chinese fish product, were isolated and screened for their suitability to produce Meixiang fish as starter culture. Meanwhile, the influence of three selected strains inoculated singly or in combination (1:1:1) on the quality of fermented fish. The results showed that Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus, all of which can meet the requirements for fish fermentation, were