Jiangsu University

Ruichang Gao

Li Yuan

Jing Zhou

Yue Zhou

Huijie Liu

Ying Li

Xiaoyun Wu

Zhiying Zheng

Tong Shi

Qian Chu

Qiaozhen Zhou

A rapid fermentation method for shrimp paste based on combined strain fortification is provided.Z3 andX1 were deposited in the Chinese typical culture preservation center under preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486, respectively. Two strains were employed to ferment the small hairy shrimp in two steps, utilizing each strain's properties, which enabled the fermentation capacity to be maximized to increase the fermentation speed and stabilize the quality. In addition, the pollution of miscellaneous bacteria is inhibited by strain-enhanced fermentation.

Rapid fermentation method for shrimp paste based on combined strain fortification

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

Method of fermentation of fish paste by medium halophilic bacteria

The present invention disclosesand a method for improving fermentation quality of a low-salt fish sauce by, and relates to the application field of food microbiology technology. Thestrains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using thestrains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

and method for improving fermentation quality of low-salt fish sauce by

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Jiangsu, China

Ruichang Gao