乳杆菌在腌制腊鱼制品中的应用

将腊鱼中的优势菌(干酪乳杆菌、香肠乳杆菌、乳酸乳杆菌菌浓度比为1:1:1)作为混合菌株直接接种，研究混合菌株接种量、食盐添加量、腌制温度和腌制时间对腊鱼品质的影响，并利用单因素和正交试验确定最佳工艺参数。结果表明，腌制腊鱼的最佳工艺条件为：混合菌种接种量106CFU/g、食盐添加量5%、腌制温度10℃、腌制时间4d。在此条件下生产的腊鱼质地紧密，咸度低，保留了传统腊鱼的香腊味，其挥发性盐基氮(TVB-N)和过氧化值分别为18.72mg/100g和0.18g/kg，相对于自然发酵的腊鱼分别降低了34.9%和51.6%。

Application of Lactobacilli in Cured Fish

In the present study,L.casei,L.farciminis and L.delbrueckii were inoculated together at a ratio of 1:1:1 to produce cured grass carp.The effects of total inoculum amount,salt amount,curing temperature and curing time on the quality of cured fish were studied.The optimal levels of the parameters were optimized using one-factor-at-a-time and orthogonal array design methods to be 106 CFU/g,5%,10 ℃ and 4 d,respectively.Products with close texture,low salinity and the flavor of conventional cured fish were obtained under these conditions.The TVB-N and peroxide value were 18.72 mg/100 g and 0.18 g/kg,which decreased by 34.9% and 51.6%,respectively,when compared with naturally fermented cured fish.