Journal
FOODS
Volume 10, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/foods10112529
Keywords
fermented fish; Proteus; lipase; volatile compounds; aldehydes; esters
Categories
Funding
- National Natural Science Foundation of China [31972204, 32072289]
- Natural Science Foundation of Liaoning Province [2020-MS-277]
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The study found that the addition of lipase had little impact on the pH and bacterial community structure of Suanzhayu, but promoted the growth of Proteus and the formation of volatile compounds, accelerating the fermentation process.
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.
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