Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
复制标题
探索传统高盐发酵鱼（酸鱼）中发酵剂的细菌群落
DOI：
10.1016/j.foodchem.2021.129863
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发表时间：
2021-04-30
期刊：
影响因子：
8.8
通讯作者：
Zeng, Xuefeng
中科院分区：
文献类型：
--
作者：
Liu, Jingui;Lin, Chengxing;Zeng, Xuefeng
传统高盐酸鱼是我国西南地区的一种民族发酵鱼制品。乳酸菌因其在成熟发酵过程中的工艺特性而成为最合适的菌种。采用高通量测序技术（HTS）对高盐酸鱼中乳酸菌的多样性进行了研究，并通过菌种分离鉴定、鱼糜模拟发酵系统和主成分分析（PCA）筛选出最适乳酸菌菌株。通过酸鱼发酵试验考察了该菌株的加工适应性。结果表明，乳酸杆菌、四联球菌和魏氏菌是酸汤中的优势菌，其贡献率分别为53.99%、35.60%和4.10%。最适宜的菌株（植物乳杆菌B7）产酸快，抗菌活性强，耐盐性好，无氨基酸脱羧酶活性。pH值降至约3.6。最终，观察到耐受20%盐的能力，并且氨基酸脱羧酶活性为阴性。B7发酵酸鱼产酸快，产酸率达11.7%d-1。发酵酸汤的非蛋白氮（NPN）和游离氨基酸（FAA）含量高于自然发酵酸汤，挥发性盐基氮（TVB-N）、硫代巴比妥酸（TBARS）和生物胺（BAs）含量低于自然发酵酸汤。因此，B7是一种很有潜力的酸鱼工业化生产的发酵剂。
Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through highthroughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). The processing adaptability of the strain was examined via Suanyu fermentation. Results showed that Lactobacillus, Tetragenococcus, and Weissella were the dominant bacteria in Suanyu, and their contributions were 53.99%, 35.60%, and 4.10%, respectively. The most suitable strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity. pH decreased to about 3.6. Eventually, the ability to tolerate 20% salt was observed, and the activity of amino acid decarboxylase was negative. Fermented Suanyu with B7 rapidly produced acid (11.7% d-1). The non-protein nitrogen (NPN) and total free amino acid (FAA) contents of fermented Suanyu were higher and its total volatile base nitrogen (TVB-N), thiobarbituric acid (TBARS), and biogenic amines (BAs) levels were lower than those of naturally fermented Suanyu. Therefore, B7 is a potential microbial starter for Suanyu industrial production.