Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

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成果类型：

期刊论文

作者：

Liu, Jingui;Lin, Chengxing;Zhang, Wei;Yang, Qin;Meng, Ju;...

通讯作者：

Zeng, Xuefeng(heiniuzxf@163.com)

作者机构：

[Liu, Jingui] Guizhou Univ, Coll Life Sci,Inst Agrobioengn,Minist Educ, Collaborat Innovat Ctr Mt Ecol & AgroBioengn CICM, Key Lab Plant Resource Conservat & Germplasm Inno, Guiyang 550025, Guizhou, Peoples R China.

[Deng, Li; Zeng, Xuefeng; Meng, Ju; Lin, Chengxing; He, Laping; Yang, Qin] Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Guizhou, Peoples R China.

[Liu, Jingui; Deng, Li; Zeng, Xuefeng; Meng, Ju; Lin, Chengxing; He, Laping; Yang, Qin] Guizhou Prov Key Lab Agr & Anim Prod Storage & Pr, Guiyang, Peoples R China.

[Liu, Jingui; Deng, Li; Zeng, Xuefeng; Meng, Ju; Lin, Chengxing; He, Laping; Yang, Qin] Minist Educ, Key Lab Anim Genet Breeding & Reprod Plateau Mt R, Guiyang, Peoples R China.

[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.

通讯机构：

[Xuefeng Zeng] S

School of Liquor and Food Engineering, Guizhou University, Guiyang, China<&wdkj&>Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China<&wdkj&>Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China

语种：

英文

关键词：

Acidification;Antibacterial;Inoculation;Suanyu

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2021

卷：

358

页码：

129863

DOI：

10.1016/j.foodchem.2021.129863

基金类别：

This research was financially supported by the Natural Science Foundation of China 31760455, the Natural Science Foundation of China 32060556, the Key Project in Agricultural of Guizhou Province in [2019]2328, Science and Technology Department of Guizhou Province in [2020]1Y151, the Qiankehe Talents Project in [2018]5781 and [2017]5788-11.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

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 st...

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Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

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