Volume 11 Issue 4
Aug.  2015
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YOU Gang, WU Yanyan, LI Laihao, YANG Xianqing, QI Bo, CHEN Shengjun. Effect of inoculating compound lactic acid bacteria on microbial, nitrites and nitrosamines of salted fish[J]. South China Fisheries Science, 2015, 11(4): 109-115. DOI: 10.3969/j.issn.2095-0780.2015.04.016
Citation: YOU Gang, WU Yanyan, LI Laihao, YANG Xianqing, QI Bo, CHEN Shengjun. Effect of inoculating compound lactic acid bacteria on microbial, nitrites and nitrosamines of salted fish[J]. South China Fisheries Science, 2015, 11(4): 109-115. DOI: 10.3969/j.issn.2095-0780.2015.04.016
shu

Effect of inoculating compound lactic acid bacteria on microbial, nitrites and nitrosamines of salted fish

  • 1.

    Key Lab. of Aquatic Product Processing of Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    Qinzhou University, Qinzhou 535000, China

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  • Received Date: October 25, 2014
  • Revised Date: December 23, 2014
    Graphical Abstract
    • Abstract

  • We inoculated the low-salt pickled fish with compound lactobacillus, fermenting and drying them to produce cured fish. The effects of compound lactobacillus on the microbial, nitrites and nitrosamines of salted fish were studied. Compared with the control (CK), the lactobacillus content maintained a high level at a state of dominant bacteria in maturation and storage process of salted fish, and the nitrites and nitrosamines of groups inoculated with compound lactobacillus (EG) reduced significantly (P < 0.05), which indicates that inoculating lactic acid bacteria had blocking effect on the formation of nitrites and nitrosamines in salted fish. Inoculating with lactic acid bacteria could improve the edible safety of salted-dried fish.

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