Journal
FOOD RESEARCH INTERNATIONAL
Volume 159, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111631
Keywords
Fermentation; Storage; Cyprinus carpio L.; Starter cultures; Spices; Microbial communities; Biogenic amines
Categories
Funding
- China Agriculture Research System of MOF and MARA [CARS-45-28]
- National Key Research and Development Program of China [2019YFD0901903]
- program of the Collaborative innovation center of food safety and quality control in Jiangsu Province
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This study evaluated the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu during fermentation and storage. The results showed that mixed starter cultures could improve the quality and inhibit the formation of harmful substances in Suanyu.
Suanyu is one of the traditional Chinese fermented fish products with a pleasant flavor. The present study sought to evaluate the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu after fermentation and storage. The results indicated that fermentation with mixed starter cultures could lower the pH and inhibit TVB-N formation in Suanyu after fermentation and during storage. Moreover, inoculation of starter cultures could promote free amino acids production during storage. Additionally, inoculation of mixed starter cultures and spices mixture could effectively inhibit the formation of most biogenic amines in Suanyu, revealing the significant role of mixed starter cultures. Staphylococcus, Macrococcus, and Lactobacillus were the core microbial genus in Suanyu. The inoculation of starter cultures could inhibit Enteroccoccus and other microorganisms, while spices introduced Bacillus into Suanyu. The study results provide a theoretical basis for the industrial production and storage of Suanyu.
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