Abstract：Fermented Fish Sausage was prepared through fermentation at 3032,with L. plantarum and P. cerevisiae respectively. The result showed that L. plantarum was the optimal species for fermentation of fish. The experiment revealed that decomposition of proteins could be promoted, pH, TVB-N and TBA could be lowered, spoilage microorganisms could be restrained thereby prolonging the shelf-life, and a unique flavor could be developed via use of L. plantarum in the process.
1999, Vol. 13 
