期刊论文

Ma, XY

英文

Foods

2304-8158

2023

12

9

1768-

10.3390/foods12091768

Conceptualization, Y.L. and X.M.; methodology, X.L. and Y.H.; software, X.M.; validation, D.X., X.M. and F.W.; formal analysis, D.X.; investigation, F.W.; resources, X.L.; data curation, D.X.; writing—original draft preparation, D.X.; writing—review and editing, X.M.; visualization, D.X.; supervision, X.M.; project administration, Y.L.; funding acquisition, X.L. All authors have read and agreed to the published version of the manuscript. This research was supported by the National Natural Science Foundation of China (31972106) and the Key R&D Project of Hunan Province (2022NK2032).

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Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillusplantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide conten...