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

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

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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.

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Research Progress on Microflora Composition and Fermentation Characteristics of Fermented Fish

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