Abstract：In order to solve the problems of traditional freshwater fish in China, such as easy spoilage, heavy fishy smell, low utilization rate and low added value, this study isolated lactic acid bacteria from different types of fermented freshwater fish in China and determined the technological properties of the isolated strains. A total of 7 isolates were obtained, and they were all found to be suitable for use as a starter culture of fermented freshwater fish according to their physiological and biochemical properties, salt tolerance, antibacterial activity, optimal growth temperature, growth curves and pH changes during their growth. Two of these were identified as Pediococcus pentosaceus, while the rest were all identified as Lactobacillus plantarum by 16S rRNA sequence analysis.
林城杏，黄 瑶，周迎春，张鹏程，罗 鑫，曾雪峰，范 劲. 传统淡水鱼发酵制品中乳酸菌的分离筛选及发酵特性[J]. 肉类研究, 2019, 33(5): 13-18.
LIN Chengxing, HUANG Yao, ZHOU Yingchun, ZHANG Pengcheng, LUO Xin, ZENG Xuefeng, FAN Jin. Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Traditional Fermented Freshwater Fish in China. Meat Research, 2019, 33(5): 13-18.
2019, Vol. 33 
