Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation
文献类型： 外文期刊
作者： Fang, Zhijia 1 ; Zhu, Wenjuan 1 ; Liu, Ying 1 ; Wang, Xinran 1 ; Wang, Yaling 1 ; Wu, Yanyan 2 ;
作者机构： 1.Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Guangdong Prov Engn Technol Res Ctr Marine Food, Zhanjiang, Peoples R China
2.Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs Peoples Republ China, South China Sea Fisheries Res Inst, Guangzhou, Peoples R China
关键词： fermented products; food fermentative microbiology; mixed starter cultures; sardine products
期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.3； 五年影响因子：2.0 ）
ISSN： 1212-1800
年卷期： 2023 年 41 卷 4 期
页码：
收录情况： SCI
摘要： To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest sensory score was obtained when the proportions of T. halophilus, S. xylosus, and S. saprophyticus were 1 : 1 : 1. The optimised fermented sardine had the lowest levels of histamine content (0.0190 mu g center dot g-1), total volatile basic nitrogen (TVBN, 208 mu g center dot g-1), and was richer in volatile compounds (308). The results may provide important evidence that T. halophilus, S. xylosus, and S. saprophyticus may be satisfactorily used as a mixed starter to improve the quality and flavour of fermented sardines.
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