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Proceedings of the 2nd International Conference on Applied Biotechnology
Vol. 332, 2015, Pages: 619-626


The Application Status of Microbes in Salted Fish Processing

Yan Yan Wu, Gang You, Lai Hao Li

South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, People’s Republic of China.

Abstract

Salted fish is a traditional Chinese aquatic product, because of its rich nutrition and the salty, sweet, unique taste and flavor, it is loved by consumers. At present, empirical traditional processing methods are adopted in enterprises that processing salted aquatic products, which have many disadvantages not only in the production scale, but also its efficiency. In order to innovate the traditional salted fish processing technology, as well as to meet the demand of modern consumers for salted fish with lower salt, richer nutrition, higher safety, better quality and flavor, this paper reviews researches on the isolation of dominant microorganisms in traditional salted fish and the application of lactic acid bacteria and other microorganisms in the salted fish processing, further, puts forward the tendency of applying modern microbial technologies to the processing of salted fish products.

Keywords: Salted fish, Microbe, Lactic acid bacteria, Application status.

 
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