Effect Of Fusarium Growth And T-2 Toxin Production In Dried Red Fish After Treated By Yeast Fermentation Product

Dried red fish is a traditional marinade product in zhanjiang,China.The dried red fish is cured with low salt and dried in short time.Compared with other salted fish products,the salt content and muscle hardness of the dried red fish is lower,and the palatability is better.However,in the process of processing,storage and marketing,mildew is easy to occur,which affects the sales volume and causes huge economic losses.In the investigation of aquatic products in various countries,it was found that toxic fungi and mycotoxin could be detected in a variety of dried fish products,among which the detection rate of T-2 toxin was low,but the residue was high once detected,which seriously threatened the health of consumers.In the early stage,the research group isolated fusarium and saccharomyces from dried fish products sold in the market.Some studies have shown that ?-glucan,extracellular metabolic enzymes and other active ingredients in the cell wall of yeast have a subtractive effect on a variety of mycotoxins and can repair the liver damage caused by mycotoxins.Yeast can improve the quality of cured meat products,give cured meat products special flavor,delay rancidity.At present,there is no research on the intervention effect of yeast on the contamination of fusarium and its toxins in dried fish products,and there is a lack of research on the difference of functions and metabolites of different yeast,so four different yeast strains were used in this paper to study the intervention effect on the quality of dried fish and the growth and toxicity of three different strains of fusarium.To investigate the effect of dried fish yeast on the growth of fusarium isolates and T-2toxin in dried red fish,three dominant strains of dried fish yeast were isolated and purified from preserved fish:The dried red fish was sprayed on the SC fermentation of Meyerozyma guilliermondii Ym0104(Ym0104),odamaea ohmeri Yk0104(Yk0104),Trichosporon asahii yt0104(Yt0104)and Saccharomyces cerevisiae BY4741(BY4741).Through tablet pour method to determine the total number of fungi and bacteria,respectively,determination of kjeldahl determination volatile base nitrogen content,crude protein and drying,water activity meter diffusion method and soxhlet extraction,ashing method and structure determination of water content,water activity,crude fat content,ash content,and the change of the quality and structure,probe into four different yeast to red fish one with quality;The supernatant of yeast fermentation and the isolates of fusarium toxigenia fromdried fish were cultured and co-incubated on the broth of dried fish broth to study the effects of yeast fermentation products on fusarium toxigenia growth and toxigenia production.Dried fish yeast was co-cultured with standard T-2 toxin at different concentrations,and the residue of T-2 toxin was detected by LC-MS /MS to study the effect of yeast on the reduction of T-2 toxin.Specific research results are as follows:1.The experiment results on the quality change of dried red fish sprayed with yeast fermentation broth during 30 days of indoor storage showed that the total number of dried red fish treated with Ym0104,Yk0104,BY4741 and Yk0104 fermentation broth was higher.The physical and chemical properties of the muscles in dried red fish were affected by yeast from different fish sources,but the effect was not significant compared with the control group(P < 0.05).2.The results of the confrontation culture between the yeast broth and fusarium showed that the four yeasts,including Ym0104,BY4741,Yk0104 and Yt0104,had inhibitory effects on F11 growth,while BY4741 had almost no inhibitory effects on F21 and DL1445-5.3.The results of co-incubation experiment of yeast fermentation broth and fusarium showed that high concentration Ym0104 could promote toxin production on F11,Ym0104,Yt0104 and BY4741 could promote toxin production on DL1445-5,and Yk0104 had good inhibitory effect on toxin pollution of the three strains of fusarium.4.The results of co-incubation of yeast broth with different concentrations of T-2showed that all four strains of yeast had a certain subtracting effect on T-2,and Ym0104,Yk0104 and extracellular components had a better subtracting effect on T-2.The research results provide a reference for the research and development of preservation technology of salted fish products.