Isolation, Identification and Application of Lactic Acid Bacteria from Chinese Traditional Fermented Sea-fish

Lactic acid bacteria (LAB) suitable for fish fermentation were selected from traditional Chinese fermented fish and their capacity as starter cultures in fish raw material was evaluated. It was found that only 3 strains exhibited a good antibacterial activity with a inhibition zone. Using 16s rDNA sequence analysis, the 3 strains were identified as Leuconostoc citreum, Lactococcus lactis and Lactobacillus pentosus, respectively, which could tolerance of 6.0% salt concentration, were chosen for evaluation. The fermented fish were produced by inoculating LAB, 3 single strain and a mixed culture as starter cultures compared with spontaneous processes, which qualitative changes in fermented fish were examined by organoleptic, bacteriological and physicochemical methods. Fermented fish product for possessing the best organoleptic and chemical results was obtained using inoculating Lactococcus lactis. This strain looks promising as a starter culture for fish fermentation. It may enhance value of fresh sea-fish, ensure the safety of fermented fish product and improve the flavor of fermented fish product.