Volume 18 Issue 2
Apr.  2022
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TIAN Xuyan, GAO Pei, XIA Wenshui, XU Yanshun. Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream[J]. South China Fisheries Science, 2022, 18(2): 124-133. DOI: 10.12131/20210321
Citation: TIAN Xuyan, GAO Pei, XIA Wenshui, XU Yanshun. Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream[J]. South China Fisheries Science, 2022, 18(2): 124-133. DOI: 10.12131/20210321
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Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream

  • School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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  • Received Date: October 31, 2021
  • Revised Date: December 13, 2021
  • Accepted Date: January 16, 2022
  • Available Online: February 05, 2022
    Graphical Abstract
    • Abstract
  • 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.
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