Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

Zeng, Xuefeng; Xia, Wenshui; Jiang, Qixing; Yang, Fang

doi:10.1016/j.foodcont.2013.03.001

Cited by 89 publications

(92 citation statements)

References 39 publications

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“…However, bacterial populations in soy sauce fermentation are influenced by salt concentrations, revealing unexpected microbes in low-salt conditions. Salt concentration has an obvious effect on microbial growth, and the results are similar to those reported for other fermented products (Zeng et al, 2013;Corral et al, 2014). Enterococcus spp.…”

Section: Discussionsupporting

confidence: 85%

“…However, more recently, adding competitive starter cultures, particularly autochthonous microorganisms that can survive and also preserve the indigenous character of fermented products, is now considered to be the most appropriate tool (Zeng et al, 2013;Corral et al, 2014). In Chinese low-salt fermented fish, the use of autochthonous mixed starters effectively suppresses the degree of spoilage and produces a remarkably sensory feature (Zeng et al, 2013). Also, adding an autochthonous yeast can compensate for changes in the quality of reduced fat and salt sausages, improving their aroma and taste (Corral et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

2015

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

2015

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“…The increase in firmness was probably due to the loss of moisture in the control packages. The main reason was probably that acid-induced gelation dominated the texture of sausages (Zeng, Xia, Jiang, & Yang, 2013) and increased springiness and chewiness of the sausages. Previous report pointed out that LAB could promote the coagulation of muscle protein , but the coagulation didn't increase the hardness significantly in this study.…”

Section: Tpa Analysismentioning

confidence: 99%

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

Zhu

Wang

Guo

et al. 2019

J Food Process Preserv

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To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb‐NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism of Mb‐NO was proposed. More importantly, the strain could prevent sausages from corruption due to its antibacterial ability. Furthermore, the strain could degrade nitrite and resist against lipid oxidation and protein decomposition. Texture and color of the sausages were superior to the controls. Hence, L. pentosus has great potential to partially substitute nitrite in sausages for its unique ability of producing NO‐Mb and antibacterial activity. The combination of L. pentosus and low levels of sodium nitrite addition would be a new significant strategy to improve the quality and safety of the fermented sausages. Practical applications Results support the possibility of reducing sodium nitrite concentration in fermented sausages by inoculation with Lactobacillus pentosus in which provided superior color‐cured, microbial stability, and oxidation stability. The combination of L. pentosus and low levels of sodium nitrite addition can be applied by a simple process during processing which facilitates their use in meat industry.

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“…It is a traditional fermented fish product with higher protein, lower fat, lower biogenic amine, and a variety of free amino acids. [1] Such products are commonly produced via a traditional homemade technology, including curing, salting, drying, and long-term anaerobic fermentation. Common carp or grass carp is usually used as the raw fish, with ingredients such as cooked corn or glutinous rice, carbohydrate, salt, and deferent kind of spice.…”

Section: Introductionmentioning

confidence: 99%

“…Zeng et al [1] studied the biochemical characteristics of L. plantarum 120, S. xylosus 135, and S. cerevisiae 31 autochthonous strains, among which S. cerevisiae 31 exhibited ester-forming activity and the others were not tested. It is not clear whether these strains are associated with the changes of esters concentration or not, during fermentation.…”

Section: Introductionmentioning

confidence: 99%

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Gao

Jiang

et al. 2017

International Journal of Food Properties

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Suan yu, a type of Chinese traditional fermented freshwater fish in solid form, is cheered among consumers due to its characteristic sensory flavour, primarily taste and smell. The purpose of this study was to investigate the presence of esterase activity of Lactobacillus plantarum 120, Staphylococcus xylosus 135, and Saccharomyces cerevisiae 31, in selecting appropriate processing means to accelerate the formation of the desired flavour in Suan yu. The results showed that all strains exhibited esterase activities in both intracellular and extracellular fractions against p-nitrophenyl (p-NP)-acetate, p-NP-butyrate, and p-NP-octanoate, and also that the maximum activity was observed in the intracellular fraction with p-NP-octanoate. Esterase activities of all strains were inhibited by low pH and low water activity (Aw), with the exception of L. plantarum 120 exhibiting an increase in intracellular activity with decreasing Aw. Moreover, L. plantarum 120 and S. xylosus 135 esterase were negatively affected by decreasing temperature, while a positive influence was observed on the intracellular esterase of S. cerevisiae 31. The results suggested that a low pH, a low Aw and a high temperature would be more appropriate for Suan yu processing to produce more flavour compounds which are acceptable by consumers. ARTICLE HISTORY

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Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

Cited by 89 publications

References 39 publications

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

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