鱼露中耐盐菌的分离鉴定及发酵性能比较

该研究从鱼露中筛选不同株耐盐菌进行菌种鉴定，并对其发酵性能进行研究。经筛选获得5株耐盐细菌，编号为JL-B、JL-C、JL-D、JL-E、JL-F，通过形态学和分子生物学鉴定菌株JT-F为表皮葡萄球菌，其余4株均为嗜盐四联球菌。经5株耐盐菌在蓝圆鲹鱼肉水解液中的发酵特性研究结果表明，5株耐盐菌发酵的鱼肉水解液pH值、总酸、菌落总数、氨基酸态氮（AAN）、挥发性盐基氮（TVBN）含量及感官评价均存在显著差异（P＜0.05），而总可溶性氮（TSN）的含量并无显著差异（P＞0.05），且均未检出5'-肌苷酸二钠（IMP）、5'-鸟苷酸二钠（GMP）及组胺。样品发酵60 d后感官评价结果表明，接种嗜盐四联球菌JL-B的鱼肉水解液的风味可接受度最高，酱香味及鲜味突出，发酵效果最好。其pH值最低，稳定在4.30左右，氨基态氮含量最大达到0.49 g/100 mL。

Isolation,identification and fermentation characteristics of salt-tolerant bacteria in fish sauce

The different strains of salt-tolerant bacteria were isolated from fish sauce and identified, and their fermentation characteristics were studied. Five salt-tolerant bacteria were isolated from fish sauce and named as JL-B, JL-C, JL-D, JL-E, and JL-F. By morphology and molecular biology, strain JT-F was identified as Staphylococcus epidermidis, and all of the other four strains were Tetragenococcus halophilus. The fermentation characteristics of 5 salt-tolerant bacteria in Decapterus maruadsi hydrolysate were researched. The results showed that there were significant differences in the pH, total acid, total number of bacterial colony, amino acid nitrogen (AAN), total volatile base nitrogen (TVBN) content and sensory evaluation of the fish hydrolysate (P＜0.05). But the total soluble nitrogen (TSN) content had no significant difference (P＞0.05). The IMP, GMP and histamine was not detected. After fermentation for 60 d, the sensory evaluation results of the sample showed that the flavor of fish hydrolysate inoculated with T. halophilus JL-B was the most acceptable, which had prominent sauce and umami flavor, and the ferment effect was the optimal. Its pH value was the lowest and stable at around 4.30, the amino nitrogen content reached a maximum of 0.49 g/100 ml.