Open AccessEffects of LAB fermentation on the quality of grass carp Fillet
Author(s) -
Xing Wang,
Qi Luo,
Yuan Wu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/332/3/032002
Subject(s) - chewiness , fermentation , starter , fillet (mechanics) , food science , preservative , lactic acid , bacteria , chemistry , biology , materials science , composite material , genetics
Over a 7 days’ fermentation process, LAB (lactic acid bacteria) fermentation improved sensory characteristics such as hardness, springiness, adhesiveness, chewiness and resilience. The effects of the two LAB strains combination showed better than that of either single strain because of their synergy in growth and acid production. The results demonstrated that LAB cultures could be developed as fermentation starter and bio-preservative to improve the quality of grass carp in storage, and combination of synergetic LAB strains more promising.