自传统发酵鱼制品中分离得到98株乳酸菌,通过发酵适应性和发酵特性等试验筛选出2株优良乳酸菌Z40和Y33,其具有良好的生长特性、产酸性能和耐盐性;经16S rDNA序列分析鉴定,乳酸菌Z40和Y33均为植物乳杆菌。将乳酸菌Z40应用于鱼糜发酵,结果表明该菌可快速降低鱼糜体系的pH值,显著抑制挥发性盐基氮的形成。

Two lactic acid bacteria named Z40 and Y33 were selected from 98 isolates from traditional fermented fish products,both of them exhibited excellent characteristics in growth speed,acid production and salt-tolerance.And they were identified as Lactobacillus plantarum by 16S rRNA sequencing analysis.The results from the fermented surimi showed that Lactobacillus Z40 could result in a rapid pH decrease and suppression in the increase of total volatile base nitrogen(TVB-N).