文章基本信息

标题：Effects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker
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作者：Yuan Wu ; Xiaoyi Ji ; Xingzhu Wu 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：11
页码：1521-1526
出版社：MAXWELL Science Publication
摘要：This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen and biogenic amines, its texture profile and whiteness also satisfying. Besides, Scanning Electron Micrograph (SEM) images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of little yellow croaker in storage.
关键词：Bio-preservation; lactic acid bacteria; little yellow croaker; ; ; ;