Volume 40, Issue 5 pp. 1093-1103
Original Article

Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low-Salt Fermented Fish

Xuefeng Zeng

Xuefeng Zeng

School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China

School of Life Sciences, South-Central University for Nationalities, Wuhan, Hubei, China

These authors contributed equally to this work.Search for more papers by this author
Xiaohua Chen

Xiaohua Chen

Department of Life Science, Hengyang Normal University, Hengyang, Hunan, China

These authors contributed equally to this work.Search for more papers by this author
Wei Zhang

Corresponding Author

Wei Zhang

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 Hubei, China

Corresponding author. TEL: +86-027-83924790; FAX: +86 027 83924790; EMAIL: [email protected]Search for more papers by this author
First published: 18 December 2015
Citations: 26

Abstract

The microbial flora of naturally fermented Suan yu was investigated by phenotype combined with gene analysis at different stages of fermentation. Results shows that lactic acid bacteria (LAB) and yeast were gradually increased during fermentation and the counts were ripening to 7.93–8.56 and 5.14–5.75 log cfu/g, respectively, at the end of the fermentation. Staphylococci gradually increased during the first fermentation stage and then slowly decreased until the end of ripening (4.13–4.92 log cfu/g). Majority of the LAB isolated from Suan yu were Lactobacillus plantarum and Pediococcus pentosaceus, followed by Leuconostoc and Lactobacillus paralimentarius species. The yeast mainly consisted of Saccharomyces cerevisiae and Hansenula anomala. The predominant Staphylococcus isolated from Suan yu comprised Staphylococcus saprophyticus and Staphylococcus xylosus. The main microorganism in early fermentation included Leuconostoc mesenteroides, Pseudomonas and Enterobacteriaceae and the followed subsequent stage included L. plantarum,P. pentosaceus,S. xylosus,S. saprophyticus,S. cerevisiae and H. anomala.

Practical Applications

In this study, the specific microorganisms and their microbial dynamics were investigated during Suan yu fermentation. Results showed that lactic acid bacteria, coagulase-negative Staphylococci and yeat were predominant microorganisms during the ripening fermentation. Therefore, these predominant organisms are responsible for the Suan yu unique flavor, taste, color and ensure their safety. Furthermore, selecting the most appropriate autochthonous microflora as starter formulation can effectively preserve the typical characteristics of the Suan yu.

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