Identification And Application Of Two Kinds Of Bacteria In Fermented Vinasse Fish

This paper is by the means of conventional processing methods to produce vinasse fish.First of all,studying on the effection of the amount of salt added, curing time,curing temperature,pickled time,pickled temperature and the amount of shaoxing wine on pH,water-soluble protein content and free amino acids content of vinasse fish products.Establishing the best technical conditions which suitable for producing vinasse fish.In the second,separating two strains of bacteria which is used as starter culture. In the end,comparing the changes of microbiological,physico-chemical and sensory indexes between conventional fermented vinasse fish and inoculated fermented vinasse fish products.The results of research indicates:1. Optimizing the technical conditions of producing conional fermented vinasse fish.The results of single factor analysis of variance and correlation analysis indicates:the amount of salt added,curing time,pickled temperature and pickled time is the main factors.selecting these 4 factors as the factors of the orthogonal experiment.The optimum condition is as follows:the salt addition is 9%,curing for 20 hours,the curing temperature is 10℃,then pickled for 3 days,the pickled temperature is 5℃,the amount of shaoxing wine is 70%.Under this condition,a unique flavor and stable quality vinasse fish product is obtained.The pH value of the vinasse fish product is 5.83,water-soluble protein content is 17.88,and free amino acid content is 7.46.2.Isolation the prodominant bacteria from the vinasse fish product and identification of the strains.5 strains of lactic acid bacteria which are fit as starter culture for fermenting fish meat are selected.L4 and L14 are Lactobacillus pentosus,L5 is Lactobacillus casei,L8 and L9 are Lactobacillus sake.2 staphylococci strains are selected also.S3 and S7 are Staphylococcus xylosus.The growth curve and changes in pH value of lactic acid bacteria and staphylococcus can be drawn:In the initial of culture,pH value of lactic acid bacteria decline with time goes by.After 16 hours in culture,staphylococcus S3 and S7 are in a stable growth stage.Most of the lactic acid bacteria and sataphylococcus are suitable foe the condition between 25℃and35℃.The results of antagonism showed that only the strains of L4 and S7 have non-antagonistic features.So,they are suitable as starter in fish meat fermentation.3. The application of different starter cultures in fermented vinasse fish.Use L4 and S7 as starter culture to obtain different types of vinasse fish.The results show that:The quality of inoculated fermented vinasse fish products(the inoculation of L4 is 107cfu/100g,and the inoculation of S7 is 107cfu/100g) is better than conventional fermented vinasse fish. In sensory aspect,the products in appearance,smell,taste and overall accepting which inoculate of L4 and S7 has more advantage.