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     Advance Journal of Food Science and Technology

    Abstract
2013(Vol.5, Issue:11)
Article Information:

Effects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker

Yuan Wu, Xiaoyi Ji, Xingzhu Wu, Yonghua Lin, Weiwei Xu, Hui Ruan and Guoqing He
Corresponding Author:  Hui Ruan 
Submitted: August 02, 2013
Accepted: August 20, 2013
Published: November 05, 2013
Abstract:
This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen and biogenic amines, its texture profile and whiteness also satisfying. Besides, Scanning Electron Micrograph (SEM) images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of little yellow croaker in storage.

Key words:  Bio-preservation, lactic acid bacteria, little yellow croaker, , , ,
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Cite this Reference:
Yuan Wu, Xiaoyi Ji, Xingzhu Wu, Yonghua Lin, Weiwei Xu, Hui Ruan and Guoqing He, . Effects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker. Advance Journal of Food Science and Technology, (11): 1521-1526.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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