·综述与专题评论·

乳酸菌在发酵鱼制品加工中的应用研究概述

  • 胡锦鹏 ,
  • 吴曼铃 ,
  • 时瑞 ,
  • 陈丽娇 ,
  • 梁鹏 ,
  • 程文健
展开
  • (福建农林大学 食品科学学院,福建 福州,350002)
硕士研究生(程文健副教授为通讯作者,E-mail:chengwj@fafu.edu.cn)

收稿日期: 2020-01-13

  网络出版日期: 2020-06-11

基金资助

福州市“十三五”海洋经济创新发展示范城市项目(FZHJ17);福建农林大学科技创新专项基金项目(CXZX2017017);福建农林大学科技创新专项基金项目(CXZX2018066)

Research progress on lactic acid bacteria in production of fermented fish

  • HU Jinpeng ,
  • WU Manling ,
  • SHI Rui ,
  • CHEN Lijiao ,
  • LIAO Peng ,
  • CHENG Wenjian
Expand
  • (College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

Received date: 2020-01-13

  Online published: 2020-06-11

摘要

乳酸菌是能发酵乳糖或葡萄糖产生乳酸的一类革兰氏阳性球菌或杆菌,无芽孢、厌氧或兼性厌氧,在食品等行业广泛应用,可以改善食品的安全性、感官和营养特性。乳酸菌发酵应用在鱼制品中可以有效延长贮藏期,改善发酵鱼制品的品质。该文总结分析了现有的相关文献,介绍乳酸菌的分类及生物学功能,分析乳酸菌发酵对发酵鱼制品的保藏与品质的影响,对比传统发酵与人工接种发酵鱼制品,以期为乳酸菌发酵鱼制品深加工的研究与应用提供参考。

本文引用格式

胡锦鹏 , 吴曼铃 , 时瑞 , 陈丽娇 , 梁鹏 , 程文健 . 乳酸菌在发酵鱼制品加工中的应用研究概述[J]. 食品与发酵工业, 2020 , 46(9) : 285 -289 . DOI: 10.13995/j.cnki.11-1802/ts.023347

Abstract

Lactic acid bacteria (LAB) is a type of anaerobic or facultative anaerobic Gram-positive cocci or bacilli without spores, which can ferment lactose or glucose to produce lactic acid. LABs are widely used in food industry, which can improve food safety, sensory and nutritional properties. LAB can also in effectively prolong the storage period and improve the quality of fermented fish products. In this paper, related research progress was reviewed and summarized, the classification and the biological functions of lactic acid bacteria were introduced, the influence of lactic acid fermentation on the preservation and quality of fermented fish products was analyzed, traditional method fermented fish products were compared with artificial inoculation fermented fish products, and some suggestions were provided as references for the research and application of deep processing of lactic acid fermented fish products.

参考文献

[1] FAO and WHO.Probiotics in food:Health and nutritional properties and guidelines for evaluation [M]. Rome: Food and Agriculture Organization of the United Nations: World Health Organization,2006.
[2] TAY A,YANG S T. Production of L(+)-lactic acid from glucose and starch by immobilized cells of Rhizopus oryzae in a rotating fibrous bed bioreactor[J].Biotechnology and Bioengineering,2002,80(1): 1-12.
[3] ZANG J,XU Y,XIA W,et al. Quality, functionality, and microbiology of fermented fish: a review.[J]. Critical Reviews in Food Science and Nutrition,2019,60(11):1-15.
[4] 赵德畅,宁喜斌.短乳杆菌发酵鲢鱼块工艺参数的优化研究[J].黑龙江农业科学,2010(11):103-107.
[5] ACHINEWHU S C, OBOH C A.Chemical, microbiological and sensory properties of fermented fish products from Sardinella sp.in Nigeria[J].Journal of Aquatic Food Product Technology,2002,11(2):53-59.
[6] MANUELA FERNÁNDEZ,JUAN A ORDÓÑEZ,JOSÉ M BRUNA,et al. Accelerated ripening of dry fermented sausages[J]. Trends in Food Science & and Technology,2000,11(6):201-209.
[7] 张刚.乳酸细菌—基础、技术和应用[M].化学工业出版社:北京,2007.
[8] 包科尔沁.具有抑菌活性乳酸菌的分离鉴定及其筛选[D].呼和浩特:内蒙古农业大学, 2014.
[9] 尹胜利,杜鉴,徐晨.乳酸菌的研究现状及其应用[J].食品科技, 2012, 37(9): 25-29.
[10] 刘屹峰.乳酸菌的生理特性和生物学功能[J].丹东纺专学报,2002,6,9(2):6-7
[11] 余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业,2000,3(4):10-13
[12] MODUGNO C,KMIHA S,SIMONIN H,et al.High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin.Food Microbiol[J].Food Microbiol, 2019,84:103 244.
[13] CAMPION A,MORRISSEY R,FIELD D,et al.Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157: H7[J].Food Microbiol,2017,65:254-263.
[14] IBARRA-SÁNCHEZ L A,VAN TASSELL M L,MILLER M J.Antimicrobial behavior of phage endolysin PlyP100 and its synergy with nisin to control Listeria monocytogenes in Queso Fresco[J].Food Microbiol,2018,72:128-134.
[15] 王悦齐,吴燕燕,李来好,等.抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238.
[16] 吴燕燕,朱小静.鱼肉腥味物质的来源及控制方法研究进展[J].中国渔业质量与标准,2016,6(2):14-19.
[17] 游丽君,赵谋明.鱼肉制品腥味物质形成及脱除的研究进展[J].食品与发酵工业,2008(2):117-120.
[18] 周秀琴.乳酸菌在调味品生产中的应用[J].发酵科技通讯,2009,38(4):50-52.
[19] 马媛,耿伟涛,王金菊,等.乳酸菌代谢与食品风味物质的形成[J].中国调味品,2019,44(1):159-163;172.
[20] 裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015,36(20):174-180.
[21] 杜兰威,单蕊,赵蕾,等.乳酸菌的功能及其在食品工业中的应用[J].食品研究与开发,2019,40(13):221-224.
[22] 陈晓倩,吴祖芳,翁佩芳.棒状乳杆菌发酵秘鲁鱿鱼糜凝胶特性的变化及其形成机理[J].食品科学,2019,40(4):186-191.
[23] 许艳顺. 发酵鲢鱼鱼糜凝胶形成及其机理研究[D].无锡:江南大学,2010.
[24] 朱雯娟,安俊莹,张雪梅,等.梅香鱼发酵菌株的筛选及对品质的影响[J].食品科学,2015,36(23):162-166.
[25] YANG F, ZHU L,DIAO Y,et al.Preparation of high-quality fermented fish product.[J].Journal of visualized experiments:JoVE,2019,150.
[26] 林城杏.传统高盐发酵酸鱼乳酸菌菌群结构及强化发酵作用研究[D].贵阳:贵州大学,2019.
[27] 于美娟,谭欢,马美湖,等.传统固态发酵鱼中细菌群落多样性与品质特征分析[J].食品科学,2017,38(8):86-95.
[28] 张振宇,李忠孝,袁明龙,等.傣家酸鱼中乳酸菌的分离鉴定及乳酸发酵的初步研究[J].食品与发酵工业,2014,40(11):41-45.
[29] 张豪,章超桦,曹文红,等.传统鱼露发酵液中优势乳酸菌的分离、纯化与初步鉴定[J].食品工业科技,2013,34(24):186-188;194.
[30] 唐思,刘章武.醉鱼中菌种的分离筛选与鉴定研究[J].中国酿造,2010(12):120-123.
[31] 王伟.臭鳜鱼的营养成分、理化性质、风味特征及菌相组成[D].合肥:合肥工业大学,2015.
[32] AN C, TAKAHASHI H, KIMURA B,et al.Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanesetraditional fermented fish products,Aji-Narezushi and Iwashi-Nukazuke[J].Journal of the Science of Food and Agriculture,2010,90(11):1 796-1 801.
[33] AROONPUNT R, ITOH T, KUDO T,et al.Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-Pla).International Journal of Systematic and Evolutionary Microbiology,2016,66(3):1 151-1 155.
[34] FATIMAH F, PELALU J, GUGULE S,et al.Quality evaluation of Bakasang processed with variation of saltconcentration, temperature and fermentation time[J].Pakistan Journal of Biological Sciences,2017,20(11):543-551.
[35] RAJAURIA G, SHARMA S, EMERALD M,et al.Novel food fermentation technologies[M]. Springer International Publishing,2016.
[36] 杨艳鹏,余牧阳,周寒蕾,等.发酵鱼及其现代工艺研究现状[J].科技视界,2017(27):3-4.
[37] RIEBROY S,BENJAKUL S,VISESSANGUAN W.Properties and acceptability of Som-fug,a Thai fermented fish mince,inoculated with lactic acid bacteria starters[J].LWT-Food Science and Technology,2008,41(4):569-580.
[38] 张潇,龚吉军,唐静,等.不同发酵剂与发酵条件对鲊鱼生物安全性的影响[J].食品工业科技,2016,37(4):205-210.
[39] 周长艳,黄泽元,田国军.乳杆菌在腌制腊鱼制品中的应用[J].食品科学,2012,33(1):215-218.
[40] 张滨,陈红梅,马美湖.HACCP在传统发酵鱼生产中的应用研究[J].中国食物与营养,2008(3):24-27.
文章导航

/