酵母葡聚糖鲭鱼鱼丸的研制及其质构特性和防腐效果的研究

为了实现易产组胺的鲭鱼 (Pneumatophorus japonicus) 加工副产物综合利用产业化技术开发，对鲭鱼加工副产物进行了不灭菌的乳杆菌固态厌氧发酵，尝试生产饲料用新型活性蛋白源。系统监测了发酵过程中组胺、酸溶蛋白、挥发性盐基氮 (Total volatile basic nitrogen, TVB-N)、pH的变化，通过高通量测序技术分析了发酵过程微生物群落的变化，对比分析了发酵前后抗原蛋白、游离氨基酸、脂肪酸成分的变化，以全面评价发酵过程中营养、活性成分和安全性的变迁。结果显示，植物乳杆菌 (Lactobacillus plantarum) HSCC-LP121在提高酸溶蛋白含量、降低组胺积累、减少挥发性盐基氮产生方面综合效果最好。发酵30 d时组胺降低到0.629 g·kg⁻¹。这一数据和高通量测序结果表明，HSCC-LP121具有组胺降解能力，同时可抑制嗜冷杆菌属 (Psychrobacter) 和假单胞菌属 (Pseudomonas) 等潜在产组胺微生物的生长。该菌种还可抑制曲霉菌属 (Aspergillus) 等潜在危害真菌的生长，同时诱使一些生香酵母的生长。

Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound

In order to develop commercial technology for the comprehensive utilization of mackerel (Pneumatophorus japonicus) processing by-product, we carried out the non sterilized solid-state anaerobic fermentation of mackerel by-products to produce a novel protein source for feed with bioactivity. In addition, we monitored the content of histamine, acid-soluble protein and other indexes such as pH, total volatile basic nitrogen and antigenic protein; and investigated the evolution of microbial community during the fermentation by high-throughput sequencing technology, comparing the free amino acids and fatty acids before and after the fermentation. The results show that Lactobacillus plantarum HSCC-LP121 had the best comprehensive effect in increasing acid soluble protein content, reducing histamine accumulation and reducing volatile base nitrogen production. After 30 d of fermentation, the histamine content decreased to 0.629 g·kg⁻¹, which indicates that HSCC-LP121 had the ability to degrade histamine. Moreover, HSCC-LP121 inhibited the growth of potential histamine-producing microorganisms such as Psychrobacter and Pseudomonas. Besides, the strain could also inhibit the growth of potentially harmful fungi such as Aspergillus, and induce the growth of some aroma-producing yeasts.