以去除内脏的龙头鱼为原料,利用自行筛选的4种嗜盐古菌做发酵剂生产鱼露。通过测定发酵4.5个月后氨基酸态氮(AAN)、亚硝酸盐、总胺、总酸、挥发性盐基氮(TVB-N)、可溶性总氮(TSN)、组胺、游离氨基酸组成、挥发性风味物质含量变化,从4种嗜盐菌中挑选出更加适宜发酵鱼露的菌种。接种TBN4的鱼露在4种嗜盐古菌发酵的鱼露中氨基酸态氮、可溶性总氮含量、挥发性风味物质总量最高,游离氨基酸含量丰富,且组胺含量最低。而接种9738的鱼露氨基酸态氮含量最高,接种RO2-11的鱼露挥发性风味物质总量较高,组胺含量较低。

The bombay duck without internal organs was used as raw material to ferment fish sauce with four kinds of self-screening Halophilic archaea as starter culture. After 4. 5 months of fermentation,the content of amino nitrogen( AAN),nitrite,total amine,total acid,volatile basic nitrogen( TVB-N),total soluble nitrogen( TSN),histamine,free amino acids,volatile flavor compounds were measured to select a more suitable strains from four kinds of Halophilic archaea to ferment fish sauce. The results showed that the fish sauce inoculated with TBN4 had the highest amount of amino nitrogen content,soluble total nitrogen content,and volatile flavor compounds and was rich in free amino acid content,but its histamine content which could have an negative impact on human's body was the lowest. The highest amount of amino nitrogen content was found in the fish sauce inoculated with 9738. Moreover,the fish sauce inoculated with RO2-11 had a high content of volatile flavor compounds and a low content of histamine.