Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality

doi:10.7506/spkx1002-6630-201523030

Abstract

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 separated from the naturally fermented fish. Compared to those fermented and not fermented with each
of the three strains, the fermented fish produced with their combination had the highest overall sensory acceptability and the
best chewiness and elasticity, and inhibited the generation of histamine and total volatile basic nitrogen (TVB-N). This study
can provide reference for targeted inoculation, manual control and large-scale industrial production of Meixiang fish.

Key words: Meixiang fish, fermentation, selection, quality

CLC Number:

Q815

ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying, SUN Lijun, WANG Yaling, LIU Huanming. Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523030.

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Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality

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