以传统发酵工艺制作鱼露,研究发酵过程中不同阶段的微生物的消长变化规律,检测了pH值、总酸、总酯、乙醇含量以及总可溶性氮(TSN)、氨基酸态氮(AAN)、挥发性盐基氮(TVB-N)含量等理化指标,分析了游离氨基酸组成与含量,将这3者结果结合起来综合分析。结果表明:乳酸菌和酵母菌是鱼露发酵过程中的优势菌,其变化与各项理化指标及游离氨基酸的变化有密切联系,该研究为鱼露快速发酵提供了理论指导。

The study used traditional fermentation process to prepare fish sauce.The changes of main microorganisms,pH,total acid,total ester,ethanol,free amino acid and total soluble nitrogen(TSN),aminoacid nitrogen(AAN),total volatile base nitrogen(TVB-N) of different period of fish sauce were determined.Comprehensive anal-ysis was also conducted on the combined experimental results.The results showed that lactobacillus and yeasts were prominent microbial in fish sauce and the physiochemical indexes depended on microbial activity.The analysis can provide theoretical guidelines for rapid fermentation with fish sauce.