海南鱼茶中菌落分析及发酵工艺初探
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- 英文论文题名：Analysis of bacterial diversity of fermented fish product "Yu Cha" and preliminary study on the fermentation processes
- 论文作者：韩静 ; 陈乐天 ; 田津核 ; 张婧博 ; 纪超凡
- 英文论文作者：Han Jing ; Chen Letian ; Tian Jinhe ; Zhang Jingbo ; Ji Chaofan ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：鱼茶 ; 乳酸菌 ; 有机酸 ; 发酵
- 英文论文关键词：yu cha ; lactic acid bacteria ; organic acid ; fermentation
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：101k
- 原文格式：O
- 会议级别：全国
摘要
本文分析了海南黎族特色发酵食品"鱼茶"中的菌株,并优化了其发酵工艺。根据国标方法,乳酸菌的量为2.9×10~5CFU/g,进一步使用基于MALDLTOF/TOF的质谱方法对菌落鉴定,得知优势乳酸菌为Enterococcus feacium和Enterococcus faecalis。此外,根据国标规定方法,大肠菌群、副溶血性弧菌、金黄色葡萄球菌、沙门氏菌和志贺氏菌等致病菌群在样品中均未检出。此外,本研究还对比不同淡水鱼和不同的米类混合发酵后的鱼茶产品。发酵结束后通过感官评定、离子色谱法测定样品中有机酸,直接滴定法测定总酸度;结合TPA测定分析其质构特性,最终得到了草鱼和籼米的最佳发酵组合。本研究结果可以为鱼茶发酵剂的菌种选育和强化接种微生物的发酵工艺优化提供理论基础。
In this paper,a comprehensive analysis of lactic acid bacteria diversity in fermented fish product "Yu Cha" was carried out,which is a traditional fermented foods inHainan Province.The fermentation processes of "Yu Cha" were optimized.According to the national standard methods,the amount of lactic acid bacteria was 2.9 ×~5 10 CFU/g.The MALDITOF/TOFbased on mass spectrometry method was used for the bacterial identification.The dominant lactic acid bacteria viereEnterococcus feacium and Enterococcus faecalis.Bacterial strains including Escherichia coli,Vibrio Parahemolyticus,Staphylococcus aureus,Salmonella enteritidis and Shigella bacteria were not detected in the samples.The study also compared the results of different freshwater fish and different rice mixed fermentation,so as to get the best combination of the raw materials.The species of organic acids in samples were determined by ion chromatography after fermentation,the total acidity was determined by direct titration.Combined sensory evaluation with TPA analysis,finally we got the best combination of grass carp and rice.The results of this study can provide the basis for the selection of starters and the optimization of the fermentation process.
In this paper,a comprehensive analysis of lactic acid bacteria diversity in fermented fish product "Yu Cha" was carried out,which is a traditional fermented foods inHainan Province.The fermentation processes of "Yu Cha" were optimized.According to the national standard methods,the amount of lactic acid bacteria was 2.9 ×~5 10 CFU/g.The MALDITOF/TOFbased on mass spectrometry method was used for the bacterial identification.The dominant lactic acid bacteria viereEnterococcus feacium and Enterococcus faecalis.Bacterial strains including Escherichia coli,Vibrio Parahemolyticus,Staphylococcus aureus,Salmonella enteritidis and Shigella bacteria were not detected in the samples.The study also compared the results of different freshwater fish and different rice mixed fermentation,so as to get the best combination of the raw materials.The species of organic acids in samples were determined by ion chromatography after fermentation,the total acidity was determined by direct titration.Combined sensory evaluation with TPA analysis,finally we got the best combination of grass carp and rice.The results of this study can provide the basis for the selection of starters and the optimization of the fermentation process.
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