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  1. Artikel: Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish

    Lin, Chengxing / Zhang, Furong / Yang, Qin / Meng, Ju / He, Laping / Deng, Li / Ye, Chun / Zeng, Xuefeng

    Journal of aquatic food product technology. 2021 Sept. 14, v. 30, no. 8

    2021  

    Abstract: Microorganisms and physiochemical characteristics were determined in traditional high-salt fermented fish products from six different regions. Results indicated that Lactobacillus content was 7.14–7.65 log CFU/g, and yeast content was 6.21–6.54 log CFU/g ...

    Abstract Microorganisms and physiochemical characteristics were determined in traditional high-salt fermented fish products from six different regions. Results indicated that Lactobacillus content was 7.14–7.65 log CFU/g, and yeast content was 6.21–6.54 log CFU/g in the high-salt fermented fish samples. Enterobacterium content was below the detectable limit, and the dominant Lactobacillus species was Lactobacillus plantarum. The pH value was 4.14–4.73, and the protein content reached 19.37–28.38%. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that myofibrillar proteins in fish were obviously degraded. Trichloroacetic acid-soluble peptide content was 901–1061 mg/tyrosine kg, and the fat and NaCl contents were 0.92–4.79% and 5.59–7.44%, respectively. Free amino acids and free fatty acids were 1332–2380 mg/100 g and 8.95–23.4 mg/fat g, respectively. The content of thiobarbituric acid reactive substances was 1.97–4.26 mg/kg, the total volatile basic nitrogen was 12.7 ~ 38.9 mg/100 g, and the content of biogenic amine was 26.3–34.6 mg/kg.
    Schlagwörter Lactobacillus plantarum ; biogenic amines ; fermented fish ; fish ; pH ; peptides ; polyacrylamide gel electrophoresis ; protein content ; technology ; total volatile basic nitrogen ; tyrosine ; yeasts
    Sprache Englisch
    Erscheinungsverlauf 2021-0914
    Umfang p. 916-931.
    Erscheinungsort Taylor & Francis
    Dokumenttyp Artikel
    ZDB-ID 1150134-0
    ISSN 1547-0636 ; 1049-8850
    ISSN (online) 1547-0636
    ISSN 1049-8850
    DOI 10.1080/10498850.2021.1957049
    Datenquelle NAL Katalog (AGRICOLA)

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  2. Artikel ; Online: Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu).

    Liu, Jingui / Lin, Chengxing / Zhang, Wei / Yang, Qin / Meng, Ju / He, Laping / Deng, Li / Zeng, Xuefeng

    Food chemistry

    2021  Band 358, Seite(n) 129863

    Abstract: Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in ... ...

    Abstract Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). The processing adaptability of the strain was examined via Suanyu fermentation. Results showed that Lactobacillus, Tetragenococcus, and Weissella were the dominant bacteria in Suanyu, and their contributions were 53.99%, 35.60%, and 4.10%, respectively. The most suitable strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity. pH decreased to about 3.6. Eventually, the ability to tolerate 20% salt was observed, and the activity of amino acid decarboxylase was negative. Fermented Suanyu with B7 rapidly produced acid (11.7% d
    Mesh-Begriff(e) Amino Acids/analysis ; Animals ; Bacteria/genetics ; Bacteria/metabolism ; Biogenic Amines/analysis ; Fermentation ; Fermented Foods and Beverages/microbiology ; Fish Products/microbiology ; Food Microbiology ; Hydrogen-Ion Concentration ; Lactobacillus plantarum/isolation & purification ; Lactobacillus plantarum/metabolism ; RNA, Ribosomal, 16S ; Weissella/isolation & purification
    Chemische Substanzen Amino Acids ; Biogenic Amines ; RNA, Ribosomal, 16S
    Sprache Englisch
    Erscheinungsdatum 2021-04-20
    Erscheinungsland England
    Dokumenttyp Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2021.129863
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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