Study On Physicochemical Changes And Isolation And Identification Of Dominant Microorganisms Hairt Ailduring Pickled Process

In this paper, the microbiological and physiochemical changes ofhairtail cured with distiller's grains were studied, and the dominantmicrobial strains were isolated and identified. Moreover, the effects ofisolated strains on the fermented fish products were also investigated.The results showed that the total bacteria and the population ofMicrococcus, Lactic acid bacteria, Lactobacillus, Staphylococcus had aincrease during the curing process. In addition, TVB-N values showed arising trend throughout process, while TBA increased first and thendecreased.From the dried product of hairtail, 19 strains of lactic acid bacterial,20 strains of staphylococci and 7 strains of Micrococcus were isolated and identified as Lactobacillus paralimentarius, Lactobacillus brevis,Lactobacillus pentosus, Staphylococcus xylosus, Staphylococcus sciuri,Staphylococcus equorum, Staphylococcus saprophyticus, Staphylococcusauricularis, Halophiles Micrococcus and Variation Micrococcus. Fromthe hairtail product cured with distiller's grains, 27 strains of lactic acidbacterial, 20 strains of staphylococci and 13 strains of Micrococcus wereselected and identified as Lactobacillus fermentum, Lactobacillus grass,Staphylococcus xylosus, Staphylococcus sciuri, Staphylococcus equorum,Staphylococcus saprophyticus, Halophiles Micrococcus and VariationMicrococcus.The growth characteristics and salt tolerance of some predominatebacteria were also studied. The result showed that Lactobacillusparalimentarius, Lactobacillus pentosus, Lactobacillus brevis,Staphylococcus xylosus and Staphylococcus sciuri exited good growthcharacteristics and salt endurance. Lactobacillus have no lipase andprotease activity, while Staphylococcus xylosus has slight lipase activityand Staphylococcus sciuri has slight protease activity.Finally, the effects of Pediococcus pentosaceus and Staphylococcusxylose on the fermented fish products were also investigated. The resultsshowed that Lactic acid bacteria and Staphylococcus could improve thequality of hairtail.