发酵带鱼乳酸菌种的筛选及其工艺优化

Screening of Lactic Acid Bacteria for Hairtail Fermentation

研究了四种发酵剂植物乳杆菌(Lp)、嗜酸乳杆菌(La)、干酪乳杆菌(Lc)、戊糖片球菌(Pp)的生长特性和发酵性能,筛选出适宜带鱼发酵的乳酸菌,并应用正交试验对发酵工艺进行优化。结果表明:适宜带鱼发酵的乳酸菌种为La和Pp,其最佳工艺条件为:糖用量5%、接种量0.2%、La与Pp菌种配比1:3。

The growth and fermentation behaviors of Lactobacillu plantarum（Lp）,Lactobacillu acidophilus（La）,Lactobacillu casei（Lc）,and Pediococcus Pentosaceus（Pp） were investigated.And La and Pp showed to be the suitable starters for hairtail fermentation.The optimum fermentation conditions were also determined as follows：glucose usage 5%,inoculation amount 0.2%,and La-Pp ratio 1：3.