Research Progress on Microflora Composition and Fermentation Characteristics of Fermented Fish

SUN Haixin; CHEN Zhihui; WANG Shengmei; HAN Jun; SUN Jilu

doi:10.13386/j.issn1002-0306.2021030067

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 424-431. > DOI: 10.13386/j.issn1002-0306.2021030067

SUN Haixin, CHEN Zhihui, WANG Shengmei, et al. Research Progress on Microflora Composition and Fermentation Characteristics of Fermented Fish[J]. Science and Technology of Food Industry, 2022, 43(5): 424−431. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030067.

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Research Progress on Microflora Composition and Fermentation Characteristics of Fermented Fish

1.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2.
Department of Biotechnology, Qujing Agricultural School of Yunnan, Qujing 655000, China
3.
College of Modern Science and Technology, Hebei Agricultural University, Baoding 071000, China

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Received Date: March 07, 2021
Available Online: December 28, 2021

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Abstract

Abstract

Fermentation is an important means of fish preservation and processing. Fermentation gives fish unique flavor and texture, and microorganisms play an important role in the process of fermentation. This paper introduces the composition of microorganisms in fermented fish and its role in inhibiting miscellaneous bacteria, substance degradation, flavor formation and biogenic amine accumulation, in order to help understand the dominant microorganisms and their fermentation characteristics, prepare industrial starter and improve the yield and quality of fermented fish. In addition, the further study of fermented fish is prospected.
- fermented fish,
- microflora composition,
- bacteriostasis,
- degradation,
- flavor,
- biogenic amines

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References

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Periodical cited type(4)

1.	冯云，王丹丹，张扬，周玮，张晓强. 通氮蒸馏-自动电位滴定法测定水果制品中二氧化硫残留量. 食品安全导刊. 2023(32): 53-58 .
2.	金晓兰，蒋才斌，莫凤萍，黄韵霖. 八角中二氧化硫残留量检测方法探索. 食品安全导刊. 2022(19): 82-85 .
3.	赵金利，林泽珊，黎颖欣，徐婷，陈桂云，林虹，孟繁龙，王宇. 全自动蒸馏-离子色谱法测定香辛料中二氧化硫残留量. 食品科技. 2022(10): 293-298 .
4.	袁秀丽. 电位滴定法测定泡菜中亚硝酸钠含量. 食品安全导刊. 2022(36): 34-36 .