The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacil...The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacillus pentosus 1,LP and Saccharomyces cerevisiae 31,SC),and co-inoculation of both strains(FS)were employed,including an uninoculated control.Both strains exhibited good growth in FBH without salt addition.Compared with individual inoculation and uninoculated control,co-inoculation(FS)produced acid and amino nitrogen more quickly,as well as displaying higher sugar consumption.No significant difference was observed in trichloroacetic acid(TCA)-soluble peptides among all groups(P>0.05).Moreover,significantly lower levels of six bitter amino acids were observed after co-fermentation(P<0.05).In addition,more alcohols,esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation,in the absence of traditional fish sauce off-odor notes.The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.展开更多
基金financially supported by National Natural Science Foundation of China(NSFC 31801575)Earmarked Fund for Jiangsu Agricultural Industry Technology System(JATS[2022]507)+3 种基金China Postdoctoral Science Foundation(2018M642167)China Agriculture Research System(CARS-45-28)Fundamental Research Funds for the Central Universities(JUSRP121008)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacillus pentosus 1,LP and Saccharomyces cerevisiae 31,SC),and co-inoculation of both strains(FS)were employed,including an uninoculated control.Both strains exhibited good growth in FBH without salt addition.Compared with individual inoculation and uninoculated control,co-inoculation(FS)produced acid and amino nitrogen more quickly,as well as displaying higher sugar consumption.No significant difference was observed in trichloroacetic acid(TCA)-soluble peptides among all groups(P>0.05).Moreover,significantly lower levels of six bitter amino acids were observed after co-fermentation(P<0.05).In addition,more alcohols,esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation,in the absence of traditional fish sauce off-odor notes.The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.
