The Effects Of Lactic Acid Bacteria Fermentation On The Quality Of Fish

Fishery resource is one of the most important economic resources in China. Recent years, the government promotes development of fishery economy, while fish is easy to get corrupted in ordinary condition (temperature, water activity, humidity), which is related to chemical and microbiological mechanisms.Lactic acid bacteria (LABs), which is generally accepted as safety, produce metabolities, such as lactic acid, hydrogen peroxide, diacetyl, acetoin and other organic acids, acting as bio-preservatives by altering the intrinsic properties of the food to such an extent as to actually inhibit spoilage microorganisms.The effects of the LAB starter composed of Lactobacillus plantarum ZJU10012and Lactobacillus acidophilus ZJU10023on the quality of grass carp and little yellow croaker were studied through a72h fermentation process in this paper. During72h fermentation at30℃, experiment sample inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen (TVB-N) and biogenic amines (BAs), its texture profile and whiteness also satisfying. Besides, scanning electron micrograph (SEM) images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of grass carp and little yellow croaker in storage.So far, the storage of fish is mainly based on low temperature and freezing preservation which is of high cost. LABs have a major potential for use in bio-preservation because they are generally regarded as safety and during storage they could naturally dominate the microflora in many foods. The main purpose of this research was to determine the effects of LAB on grass carp and little yellow croaker, studying the fermentation process, providing information for the further bio-preservation by LAB.