Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation

Jie Yang, Jing Lu, Qingzheng Zhu, Yang Tao, Qiang Zhu, Changming Guo, Yaowei Fang, Li Chen, Apurav Krishna Koyande, Shujun Wang, Pau Loke Show

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.

Original languageBritish English
Pages (from-to)161-166
Number of pages6
JournalJournal of Bioscience and Bioengineering
Volume132
Issue number2
DOIs
StatePublished - Aug 2021

Keywords

  • Acanthogobius hasta
  • Fermentation
  • Flavor substance
  • Lactobacillus plantarum
  • Suanyu

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