Xiaohua Nie, Shengli Lin, Xianghe Meng
The aim of this study was to identify the two selected LAB strains (ZY-40 and GY-23) isolated from dry-cured fish, and to evaluate their effects on the qualities of fermented grass carp sausage. Based on the 16s rRNA gene sequences, strains ZY- 40 and GY-23 were identified as L. plantarum and P. pentosaceus, respectively. During the 48 h fermentation of grass carp sausages, L. plantarum ZY-40 and P. pentosaceus GY-23 significantly inhibited the growth of undesired bacteria, rapidly decreased the pH to the range of 4.6-4.7 with a progressive increase in titratable acid and markedly reduced the formation of total volatile base nitrogen (TVB-N). The lipid oxidation of grass carp sausage was prevented by L. plantarum ZY-40, whereas enhanced by P. pentosaceus GY-23. In addition, the accumulations of biogenic amines in grass carp sausages were significantly reduced by the two LAB strains, particularly L. plantarum ZY-40. These results suggested that L. plantarum ZY-40 might be used as a potential starter for fish fermentation.
