Abstract：
Single starter can hardly elevate the gel property of fermented freshwater fish sausage. In this work, in order to improve the physical properties of tilapia sausage, two newly isolated strains of lactic acid bacteria (LAB), Latilactobacillus sakei and Pediococcus acidilactici were used for cooperative fermentation of tilapia sausage, followed by the revelation of their formation mechanisms during cooperative fermentation and their improvement mechanisms after comparison with natural fermentation. Both strains, especially L. sakei possessed good growth, acidification ability, and salt tolerance. The gel strength, hardness, springiness, chewiness, whiteness, acidification, and total plate count significantly elevated during cooperative fermentation with starters. Pediococcus, Acinetobacter, and Macrococcus were abundant before fermentation, while Latilactobacillus quickly occupied the dominant position after fermentation for 18-45 h with the relative abundance over 51.5 %. The influence of each genus on the physical properties was calculated through the time-dimension and group-dimension correlation networks. The results suggested that the increase of Latilactobacillus due to the good growth and metabolism of L. sakei contributed the most to the formation and improvement of gel strength, texture properties, color, acidification, and food safety of tilapia sausage after cooperative fermentation. This study provides a novel analysis method to quantitatively evaluate the microbial contribution on the changes of various properties. The cooperative fermentation of LAB can be used for tilapia sausage fermentation to improve its physical properties.
摘要：
单一发酵剂很难提高发酵淡水鱼香肠的凝胶特性。在这项工作中,为了提高罗非鱼香肠的物理性能,两个新分离的乳酸菌（LAB）菌株，将沙棘乳杆菌和乳酸片球菌用于罗非鱼香肠的协同发酵，然后通过与自然发酵的比较，揭示了它们在协同发酵过程中的形成机理及其改进机理。两种菌株，尤其是L.sakei拥有良好的生长，酸化能力，和耐盐性。凝胶强度，硬度,弹性，耐嚼，白度,酸化,在与发酵剂的合作发酵过程中，总的平板数显着增加。片球菌,不动杆菌,大球菌在发酵前很丰富，而乳酸菌在发酵18-45h后迅速占据主导地位，相对丰度超过51.5%。通过时间维度和群体维度相关网络计算了每个属对物理特性的影响。结果表明，由于沙生乳杆菌良好的生长和代谢而引起的乳酸杆菌的增加对凝胶强度的形成和提高贡献最大。纹理属性,颜色,酸化,和合作发酵后的罗非鱼香肠的食品安全。本研究提供了一种新的分析方法来定量评估微生物对各种性质变化的贡献。LAB的协同发酵可用于罗非鱼香肠的发酵，以改善其物理性质。
