乳酸菌生产发酵水产品的研究进展

Progress in the Application of Lactic Acid Bacteria in Fermented Aquatic Products

介绍乳酸菌生产发酵水产品的研究进展,以期推进乳酸发酵水产品的研究与开发。根据近年来的相关文献,对发酵水产品中的乳酸发酵机制及乳酸发酵生产的7类水产品(酸贮液体鱼蛋白、鱼肉香肠、海藻牛奶、海鲜酱油、鱼骨泥高钙饼干、腌腊鱼制品、软壳脊尾白虾)进行综述。各类发酵水产品都有最适的乳酸菌种及最佳发酵条件,且水产品的感官、营养品质及安全性均得到了一定程度的改善。乳酸发酵能充分利用各种水产资源,研发乳酸发酵的水产品将有广阔的前景。

This article aims to initiate the progress in the application of lactic acid bacterium in fermented aquatic products,and facilitate the development of fermented aquatic products with lactic acid bacteria. In this article,the studies on fermentation mechanism of lactic acid fermentation in fermented aquatic products were discussed,and we reviewed seven different kinds of fermented aquatic products（Fish silage,Fermented fish sausage,Kelp juice milk,Seafood soy sauce,Calcium-fortified biscuit with fresh water fishbone paste fermented by lactic acid bacteria,Cured fish,Soft-shell Palaemon carincauda Holthuis）. Our results indicatel that there were optimum strains of lactobacillus and optimum fermentation conditions for every kind of fermented aquatic product. In addition,fermenting with lactic acid bacteria could improve the sensing quality,nutritive value and edible safety of fermented aquatic products some extent. Fermentation with lactobacillus can enhance the utilization aquatic resources. Whereas,the development of fermented aquatic products with lactic acid bacteria will potentiate the scope of application in the aquatic industry.