Characterization of the Microbial Flora from S uan Yu, a C hinese Traditional Low‐Salt Fermented Fish

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.