Abstract: Microbial fermentation is very important to improve the quality and safety of seafood products. It was reviewed in this paper that the composition of microbial flora,fermentation and research progress in traditional fermented seafood products around the world. The application of various kinds of microorganisms from traditional fermented seafood sauces,including production of salt-tolerant proteases and the fragrance and flavor substances,degradation mechanisms of biogenic amines,were mainly elaborated. And at the end,the developing direction and application prospect of microbiology and its fermentation were pointed out in traditional fermented seafood sauces.
李莹,白凤翎,励建荣. 传统海产调味品中微生物及其发酵作用研究进展[J]. 食品与发酵工业, 2013, 39(10): 187-191.
LI Ying,BAI Feng-ling,LI Jian-rong. Recent advances of microorganisms and its fermentation in traditional seafood sauces[J]. Food and Fermentation Industries, 2013, 39(10): 187-191.