-108-
2018 Vol.37 No.5 Serial No.315
China Brewing
鱼露中耐盐菌的分离鉴定及发酵性能比较
（华南农业大学食品学院广东广州510642）
Research Report
摘要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、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）而总可落性氮(TSN)的含量并无显著差异(P>0.05),且均未检出5-肌替酸二钠(IMP) 5'-鸟苷酸二钠(GMP)及组胺。样品发酵60d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0.49g/100mL 关键词鱼露耐盐菌鲨定增盐四联球菌表皮葡萄球菌发酵性能
中图分类号TS254.5
文章编号0254-5071(2018)05-0108-06
doi:10.11882/j.issn.02545071.2018.05.021
Isolation,identification and fermentation characteristics of salt-tolerant bacteria in fish sauce BuekSueIX OVDonIX DNITufuT DNVHZ oejo IVHZ BuxBuX NVG ueuS NVNA uX DNVANO'gsuo NA
(College of Food Sciences and Engineering, South China Agricultural University, Guangzhou 510642, China)
Abstract :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 epidemidis, and all of the other four strains were Tetragenococcus halophilus. The fermentation charac-teristics 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 fement 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.
Key words fish sauce; salt-tolerant bacteria; identification; Tetnagenococcus halophilus; Sraphylococcus epidermidis, fementation characteristics
鱼露一般以鱼、虾等为原料是在多种微生物共同参与下酿制而成的一种调味品。鱼露的发醇酵涉及多种微生物的作用研究表明酵母菌和乳酸菌对其风味有较大影响国，耐盐乳酸菌是其中的优势菌。嗜盐四联球菌（Tetrageno-coccushalophilus)属于乳酸菌革兰阳氏性球菌，四联或成对常存在于高盐发酵食品中(4)能在盐浓度高达25% 的条件下生长围。中国传统露天酿造的酱油中存在嗜盐四联球菌其发酵得到的酱油的安全性被广大群众接受。并且研究表明将瞻盐四联球菌与蛋自酶结合能提高产品风味7。赵国忠等在酱油酿造过程中添加耐盐乳酸菌提高了产品的品质。表皮葡萄球菌（Staphylococcusepidemidis）属乳酸菌之一产L-乳酸[叫尽管其安全性尚不明确但由于它也是从鱼露中分离出来的并且目前不清楚它对鱼露风味有何贡献所以本文暂时将其与噜盐四联球菌一起进
收稿日期2018-03-08
修回日期2018-04-21
基金项目广东省公益研究与能力建设项目（2016B020204004）
行比较研究。
目前对鱼露的研究集中在发酵工艺("]、微生物动态分析(12)、耐盐机制,但是鱼露中不同种的耐盐乳酸菌发酵特性如何?同一种但不同株的耐盐乳酸菌的发酵特性是否存在差异这些问题尚不明确有待进一步研究探讨。故本研究从鱼露中筛选耐盐乳酸菌并进一步比较不同耐盐乳酸菌的发酵特性,旨在为今后将耐盐乳酸菌应用于鱼露的
发酵提供依据 1材料与方法 1.1材料与试剂 1.1.1实验材料
鱼露发酵中期的鱼露广东省汕头鱼露厂有限公司提供蓝圆参（Decapterusmaruadsi）又名巴浪鱼广州市天河区长渊综合市场
作者简介伍蓉莉（1992-）女，士研究生研究方向为水产品加工及贮藏工程。
*通讯作者段杉(1966-）男副教授，博士研究方向为食品生物技术和水产品综合利用
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