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Characterization of the Microbial Flora from S uan Yu, a C hinese Traditional Low‐Salt Fermented Fish
Author(s) -
Zeng Xuefeng,
Chen Xiaohua,
Zhang Wei
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12690
Subject(s) - staphylococcus xylosus , fermentation , food science , lactobacillus plantarum , leuconostoc mesenteroides , fermented fish , staphylococcus saprophyticus , biology , ripening , lactic acid , yeast , microbiology and biotechnology , bacteria , staphylococcus , staphylococcus aureus , biochemistry , genetics
The microbial flora of naturally fermented S uan yu was investigated by phenotype combined with gene analysis at different stages of fermentation. Results shows that lactic acid bacteria ( LAB ) and yeast were gradually increased during fermentation and the counts were ripening to 7.93–8.56 and 5.14–5.75 log cfu/g, respectively, at the end of the fermentation. Staphylococci gradually increased during the first fermentation stage and then slowly decreased until the end of ripening (4.13–4.92 log cfu/g). Majority of the LAB isolated from S uan yu were L actobacillus plantarum and P ediococcus pentosaceus , followed by L euconostoc and L actobacillus paralimentarius species. The yeast mainly consisted of S accharomyces cerevisiae and H ansenula anomala . The predominant S taphylococcus isolated from S uan yu comprised S taphylococcus saprophyticus and S taphylococcus xylosus . The main microorganism in early fermentation included Leuconostoc mesenteroides , P seudomonas and E nterobacteriaceae and the followed subsequent stage included L . plantarum, P . pentosaceus, S . xylosus, S . saprophyticus, S . cerevisiae and H . anomala . Practical Applications In this study, the specific microorganisms and their microbial dynamics were investigated during S uan yu fermentation. Results showed that lactic acid bacteria, coagulase‐negative Staphylococci and yeat were predominant microorganisms during the ripening fermentation. Therefore, these predominant organisms are responsible for the S uan yu unique flavor, taste, color and ensure their safety. Furthermore, selecting the most appropriate autochthonous microflora as starter formulation can effectively preserve the typical characteristics of the S uan yu.