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1、BlackwellScience,LtdOxford,UKFISFisheriesScience0919-92682005BlackwellPublishingAsiaPtyLtdApril2005712422430OriginalArticleSilvercarpfishsauceMUchidaetal.FISHERIESSCIENCE2005;71:422–430Effectsofsoysaucekojiandlacticacidbacteriaonthefermentationoffishsaucefromfreshwat
2、ersilvercarpHypophthalmichthysmolitrix21111MotoharuUCHIDA,*JieOU,Bi-WenCHEN,Chun-HongYUAN,Xur-HuaZHANG,13a3b4Shun-ShengCHEN,YasuhiroFUNATSU,Ken-IchiKAWASAKI,MasatakaSATOMI4ANDYutakaFUKUDA1DepartmentofFoodScienceandTechnology,ShanghaiFisheriesUniversity,Shanghai2000
3、90,China,2NationalResearchInstituteofFisheriesandEnvironmentsofInlandSea,Saeki,Hiroshima739-0452,34ToyamaPrefectureFoodResearchInstitute,Toyama939-8153,andNationalResearchInstituteofFisheriesScience,Yokohama,Kanagawa236-8648,JapanABSTRACT:Theeffectsofsoysaucekojian
4、dthelacticacidbacterium,Tetragenococcushalophi-lus,werestudiedonthefermentationoffishsaucepreparedfromChinesesilvercarp.Thefishsaucepreparedwithoutkojiandthelacticacidbacteriumcontainedlowlevelsoforganicmaterials,totalnitrogen,andorganicacids.Theuseofkojiwaseffective
5、inincreasingthesequalitativeparametersandfurtherimprovedtheaminoacidscoreofthefishsauce.AdditionofT.halophilushadaneffectonloweringthepHvalueduringtheinitialperiodoffermentationwhenthesoysaucekojiwasalsosupplemented.Incontrast,T.halophilus-likebacteriawerefoundtobep
6、redominantforalltanksfermentedunderthedifferentstartingconditions.AlthoughitwasnotexaminedwhethertheT.halophilus-likebacteriaobservedafterfermentationwerethesameasthestarter-bacteriumornot,itwassuggestedthatT.halophilusplaysanimportantroleinthesuccessfulfermentatio
7、nofsilvercarpfishsauce.SensoryevaluationconductedwithJapaneseandChinesepanelistsalsosuggestedthesuperiorityoftheuseofkojiforfermentationofsilvercarpfishsauce.KEYWORDS:fishsauce,Hypophthalmichthysmolitrix,koji,silvercarp,Tetragenococcushalophilus.INTRODUCTIONteristicof
8、silvercarpcultureisthattheyarehar-vestedasaby-productinpolyculturesystemsand3Recently,Chinesefishproductionhasbecomethehavealowcommercialvalue.The