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| Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Traditional Fermented Freshwater Fish in China |
| LIN Chengxing, HUANG Yao, ZHOU Yingchun, ZHANG Pengcheng, LUO Xin, ZENG Xuefeng, FAN Jin* |
| School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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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.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2019, Vol. 33 
