Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029788

Characterization and fermentation capacity of dominant strains in red vinasse from vinasse large yellow croaker

  • ZHANG Xiujie ,
  • GUO Quanyou ,
  • YANG Xu ,
  • ZHENG Yao ,
  • ZHENG Shengyang ,
  • LI Dan
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  • 1(College of Life Science, Ningde Normal University, Ningde 352100, China)
    2(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    3(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2021-10-25

  Revised date: 2021-12-05

  Online published: 2022-06-23

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Abstract

In order to evaluate the basic biochemical characteristics and fermentation capacity of the dominant strains in red vinasse from vinasse large yellow croaker, the carbon source utilization profiles, and the changes in sensory, microbiological and chemical quality of Lactobacillus brevis and Saccharomyces cerevisiae were observed. The results showed that L. brevis has strong acidification ability, and tolerance to NaCl stress (≤6%) and low pH. S. cerevisiae grew under pH 3.0, NaCl of 8% and lactic acid of 5%. The carbon source utilization of the two strains was different and complementary. S. cerevisiae made a great contribution to the formation of good flavor in the inoculation experiment, and the sensory evaluation of compound inoculation was better than that of single strain inoculation. The red vinasse and compound starter cultures made the large yellow croaker an attractive color. L. brevis accelerated the fermentation and increased the content of amino nitrogen. The acidic environment provided by red vinasse and L. brevis could inhibit the increase of total volatile basic nitrogen during fermentation. This study provides a theoretical basis for the preparation of starter culture, substrate optimization and processing optimization of vinasse large yellow croaker.

Key words： red vinasse; Saccharomyces cerevisiae; Lactobacillus brevis; fermentation adaptability; fermentation capacity

Cite this article

ZHANG Xiujie , GUO Quanyou , YANG Xu , ZHENG Yao , ZHENG Shengyang , LI Dan . Characterization and fermentation capacity of dominant strains in red vinasse from vinasse large yellow croaker[J]. Food and Fermentation Industries, 2022 , 48(11) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.029788

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