Food and Fermentation Industries >

2020 , Vol. 46 >Issue 9: 195 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023092

Isolation and identification of amino acid-producing bacteria from Stinkymandarin fish and evaluation of its processing characteristics

  • ZHAO Bingshu ,
  • WANG Mengzhu ,
  • CHEN Dandan ,
  • SHEN Hongyang ,
  • DAI Weichang ,
  • LIU Junmei
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  • 1(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
    2(Food Biological Manufacturing Technology Innovation Center of Jilin Province, Changchun 130118, China)

Received date: 2019-12-16

  Online published: 2020-06-11

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Abstract

This study aims at the problems of Chinese traditional Stinky mandarin fish products with poor flavor stability and low safety. The bacteria were culture isolated and the amino acids formed were identified by using thin-layer chromatograph. 10 strains were isolated and isolate L2-2 produced the highest content of free amino nitrogen into the media. It was further identified as Lactobacillus sakei based on 16S rRNA sequence analysis and physiological tests. It had inhibitory activity against Escherichia coli and Staphylococcus aureus. This study provides a theoretical basis for screening amino acid flavor strains that can improve the quality and enhance safety performance of traditional Stinky mandarin fish products.

Key words： Stinky mandarin fish; amino acid-producing strains; 16S rRNA sequence analysis; salt-resistant test; amino acid decarboxylase test; bacteriostatic test

Cite this article

ZHAO Bingshu , WANG Mengzhu , CHEN Dandan , SHEN Hongyang , DAI Weichang , LIU Junmei . Isolation and identification of amino acid-producing bacteria from Stinkymandarin fish and evaluation of its processing characteristics[J]. Food and Fermentation Industries, 2020 , 46(9) : 195 -200 . DOI: 10.13995/j.cnki.11-1802/ts.023092

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