乳酸菌对低盐腌制鱼品质影响的初步研究

bstract:This experiment preliminary studied the fermentation technology of the lactic acid bacteria which was applied in the preservation of fish. Fish was fermented by lactobacillus L8 which was selected by pickled vegetable in different salinity and inoculation and was evaluated the changes of the VNB、the quantity of colony、the total acidity and the pH value. The results showed that in the temperature of 15 ℃, inoculate 4% bacteria, 4% salinity concentration, 3% sugar concentration, fermented fish could achieve the best quality, the best flavor, the lowest TVB-N and the lowest total number of bacteria. In the fish quality evaluation, the changing trends of organoleptic analysis had something to do with total bacteria and the TVB-N. The water-soluble protein began to precipitate as the reduction of pH value during the experiment ,so it was confirmed that it was related to the present of lactic acid. Compared to the high salted controled group, the lactic acid bacteria fermentation could obtain the better quality.