Food and Fermentation Industries >

2024 , Vol. 50 >Issue 6: 56 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035983

Isolation and identification of Lactobacillus sakei of traditional fermented bighead carp and its application in inoculated fermentation

  • ZENG Jinxiu ,
  • YIN Hongmei ,
  • ZHANG Quan ,
  • YIN Ziran ,
  • NING Shuxian ,
  • ZHANG Lu ,
  • WEN Qinghui ,
  • TU Zongcai
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  • 1(College of Health , Jiangxi Normal University, Nanchang 330022, China)
    2(College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    3(National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China)
    4(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-04-28

  Revised date: 2023-05-11

  Online published: 2024-04-17

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Abstract

One Lactobacillus sake strain was isolated from traditional fermented bighead carp (Aristichthys nobilis) and was named 1-3.The optimal culture condition in MRS Liquid medium was pH 8 and 25 ℃.The bacterium can tolerate 10% NaCl concentration and has inhibitory effect on Serratia liquefaciens, Staphylococcus aureus, and Stenotrophomonas maltophilia. To explore the feasibility of producing fermented bighead carp by inoculated fermentation, the strain was applied to fermented bighead carp. Results showed that there was no significant difference in color and texture between fermented bighead carp produced by natural and inoculated fermentation.The results of electronic nose showed that fermented bighead carp produced by inoculated fermentation was more responsive to sulfides and less responsive to methyl groups than which produced by natural fermentation.Respectively, 41 and 54 kinds of volatile flavor substances were detected in fermented bighead carp produced by natural and inoculated fermentation.For the fermented bighead carp produced by natural fermentation, the relative content of alcohol substance was significantly higher than that of fermented bighead carp produced by inoculated fermentation.On the contrary, the content of esters substance was higher in fermented bighead carp produced by inoculated fermentation, aromatic compounds were the main volatile substances which accounting for (35.23±0.98)%.L.sakei 1-3 can be applied to produce fermented bighead carp, which gave it multi-level flavor characteristics such as ester flavor, sweet flavor, etc.L.sakei 1-3 has the potential for further industrial production of fermented bighead carp.

Key words： fermented bighead carp; Lactobacillus sakei; isolation and identification; inoculated fermentation; volatile flavor substance

Cite this article

ZENG Jinxiu , YIN Hongmei , ZHANG Quan , YIN Ziran , NING Shuxian , ZHANG Lu , WEN Qinghui , TU Zongcai . Isolation and identification of Lactobacillus sakei of traditional fermented bighead carp and its application in inoculated fermentation[J]. Food and Fermentation Industries, 2024 , 50(6) : 56 -62 . DOI: 10.13995/j.cnki.11-1802/ts.035983

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