Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

被引:74
作者
Bao, Ruiqi [1 ]
Liu, Sasa [1 ]
Ji, Chaofan [1 ]
Liang, Huipeng [1 ]
Yang, Song [2 ]
Yan, Xiaoming [2 ]
Zhou, Yingqin [2 ]
Lin, Xinping [1 ]
Zhu, Beiwei [1 ]
机构
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian, Peoples R China
[2] Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei, Anhui, Peoples R China
关键词
fermented fish; starter cultures; flavor; E-nose; GC-MS; MALDI TOF-MS; quality; AUTOCHTHONOUS STARTER CULTURES; BIOGENIC-AMINES; ACID BACTERIA; SUAN YU; IDENTIFICATION; SAUSAGES; ACCUMULATION; SUCCESSION; REDUCTION; STRAINS;
D O I
10.3389/fmicb.2018.03003
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Chouguiyu, a Chinese tradional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), Lactococcus lactis M10 and Weissella cibaria M3, was tested for their effect on improving Chouguiyu's quality. It was shown that inoculation would not affect the system's pH, while increased the total bacteria count and lactic acid bacteria amounts. Matrix-assisted laser desorption/ionization time-of-flight mass (MALDI-TOF) analysis results revealed that Lactoc. lactis M10 and W cibaria M3 could quickly occupy a dominant position in the ecosystem, and Lactoc. lactis M10 played an important role in the control of spoilage bacteria. Volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and biogenic amines results also showed that Lactoc. lactis M10 had a positive effect on improving the product's quality. Co-inoculation of Lactoc. lactis M10 and W cibaria M3 could promote the formation of flavor according to the E-nose and gas chromatography-mass spectrometer (GC-MS) analyses, especially for the aroma-active and key volatile compounds. PCA plots of E-nose and hierarchical clustering analysis of GC-MS profiles revealed that the co-inoculation sample at the fifth day (LW5) was the most similar to the natural fermentation sample at the seventh day (C7). The overall acceptance of LW5 was also the closest to that of C7 in sensory evaluation. In conclusion, mixed starter culture was shown to have a good effect on improving product quality and enhancing flavor with fermentation time shortened by 29%.
引用
收藏
页数:11
相关论文
共 41 条
[1]   Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar [J].
Bover-Cid, S ;
Izquierdo-Pulido, M ;
Vidal-Carou, MC .
MEAT SCIENCE, 2001, 57 (02) :215-221
[2]   BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP - VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS [J].
COBB, BF ;
ALANIZ, I ;
THOMPSON, CA .
JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :431-436
[3]   Postmortem proteolysis in three muscles from growing and mature beef cattle [J].
Cruzen, Shannon M. ;
Paulin, Pedro V. R. ;
Lonergan, Steven M. ;
Huff-Lonergan, Elisabeth .
MEAT SCIENCE, 2014, 96 (02) :854-861
[4]   Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [J].
da Cruz Pedrozo Miguel, Maria Gabriela ;
de Castro Reis, Livia Viana ;
Efraim, Priscila ;
Santos, Cledir ;
Lima, Nelson ;
Schwan, Rosane Freitas .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 77 :362-369
[5]   Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish) [J].
Dai, Zhiyuan ;
Li, Yan ;
Wu, Jiajia ;
Zhao, Qiaoling .
JOURNAL OF FOOD SCIENCE, 2013, 78 (11) :M1778-M1783
[6]   A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [J].
de Almeida, Marcio Aurelio ;
Saldana, Erick ;
da Silva Pinto, Jair Sebastian ;
Palacios, Jorge ;
Contreras-Castillo, Carmen J. ;
Angel Sentandreu, Miguel ;
Graciela Fadda, Silvina .
FOOD RESEARCH INTERNATIONAL, 2018, 109 :368-379
[7]   Biogenic amines produced by Enterobacteriaceae isolated from meat products [J].
Durlu-Özkaya, F ;
Ayhan, K ;
Vural, N .
MEAT SCIENCE, 2001, 58 (02) :163-166
[8]   Detection of Bartonella spp. in fleas by MALDI-TOF MS [J].
El Hamzaoui, Basma ;
Laroche, Maureen ;
Almeras, Lionel ;
Berenger, Jean-Michel ;
Raoult, Didier ;
Parola, Philippe .
PLOS NEGLECTED TROPICAL DISEASES, 2018, 12 (02)
[9]   Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage [J].
Essid, Ines ;
Hassouna, Mnasser .
FOOD CONTROL, 2013, 32 (02) :707-714
[10]   Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products [J].
Fernandez-No, I. C. ;
Boehme, K. ;
Calo-Mata, P. ;
Canas, B. ;
Gallardo, J. M. ;
Barros-Velazquez, J. .
FOOD MICROBIOLOGY, 2012, 30 (01) :91-97