CN101979500B - Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage - Google Patents
Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage Download PDFInfo
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Abstract
The invention provides a Staphylococcus xylosus YG-27 separated from salt fish and application thereof to preparation of a fish-fermented sausage. The stain is collected in the China General Microbiological Culture Collection Center with a collection number of CGMCCNo. XXXX in 2010. The invention has the advantages that: the Staphylococcus xylosus YG-27 separated from the salt fish and the application thereof to the preparation of the fish-fermented sausage are provided; and in the fish-fermented sausage produced by mixing the strain and lactic acid bacteria for fermentation, the flavor of the product is remarkably superior to that of a product which is synchronously produced and is only added with the lactic acid bacteria.
Description
(1) technical field
The present invention relates to a strain and separate staphylococcus xylosus (Staphylococcus xylosus) YG-27 and the application in the preparation fish meat fermented sausage thereof, belong to the application of technical field of biological fermentation in the processing of aquatic products industry from cured fish.
(2) background technology
Fermented sausages is traditional processed meat food of countries in the world; Process wild mikrobe of nature or inoculation beneficial microorganism fermentative action in its course of processing; Sugar is converted into various organic acids and alcohols material, reduces the shelf-lives that system pH helps prolonging product; Decomposing protein and lipogenesis aldehyde ketone material make product have strong fermented flavour simultaneously.At present, the processing mode of fermented sausages transfers useful microbe directional inoculation fermentative prodn gradually to, and its research focus is mainly at seed selection and good, the safe organism of fermentation of structure.
Staphylococcus is one of bacterium commonly used in the fermented meat prods starter; In the ripening process of fermentation meat article, the formation of fragrance, elimination, protein and the fatty degraded stable, superoxide of color are played an important role; It is related to the stability of local flavor, fragrance and the color of the finished product; Staphylococcus has nitrate reductase activity and catalase activity in addition, can suppress bad flavor and improve security of products.Though the staphylococcic research of relevant fermented meat prods is more, existing staphylococcus mainly separates from traditional animal meat products, and the staphylococcus of screening acquisition premium properties is still reported less in the fish converted products.
(3) summary of the invention
The object of the invention provides staphylococcus xylosus with premium properties (Staphylococcus xylosus) YG-27 and the application in preparation fish meat fermented sausage thereof of a kind of separation from cured fish.
The technical scheme that the present invention adopts is:
Staphylococcus xylosus (Staphylococcus xylosus) YG-27; Be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center; Address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City; 100101, deposit number: CGMCC No.4225, preservation date: on October 12nd, 2010.
This bacterial strain obtains by separating in the cured fish, and energy for growth is strong, can tolerate the 12-15% salt solution, has protease activity and lipase activity.This bacterial strain is cultivated 48h for last 30 ℃ at MSA nutrient agar (solid medium that the MSA liquid nutrient medium+18g/L agar is processed), and white colony presents sphere under simple microscope, and strains expressed is Gram-positive and hydrogen peroxide enzyme positive.The 16s rRNA sequence of this bacterial strain is following:
TACGACTTCaCCCCAATCATTTGTCCCACCTTCGACGGCTAGCTCCATAAATGGTTACTCCACCGGCTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGACCCGGGAACGTATTCACCGTAGCATGCTGATCTACGATTACTAGCGATTCCAGCTTCATGTAGTCGAGTTGCAGACTACAATCCGAACTGAGAACAACTTTATGGGATTTGCATGACCTCGCGGTTTAGCTGCCCTTTGTATTGTCCATTGTAGCACGTGTGTAGCCCAAATCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTGTCACCGGCAGTCAACCTAGAGTGCCCAACTTAATGATGGCAACTAAGCTTAAGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACTTTGTCCCCCGAAGGGGAAGGCTCTATCTCTAGAGTTTTCAAAGGATGTCAAGATTTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGTCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCAGCACTAAGGGGCGGAAACCCCCTAACACTTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTTGATCCCCACGCTTTCGCACATCAGCGTCAGTTACAGACCAGAAAGTCGCCTTCGCCACTGGTGTTCCTCCATATCTCTGCGCATTTCACCGCTACACATGGAATTCCACTTTCCTCTTCTGCACTCAAGTTTCCCAGTTTCCAATGACCCTCCACGGTTGAGCCGTGGGCTTTCACATCAGACTTAAGAAACCGCCTACGCGCGCTTTACGCCCAATAATTCCGGATAACGCTTGCCACCTACGTATTACCGCGGCTGC。
The invention still further relates to the application of said staphylococcus xylosus YG-27 in preparation fermented fish Pork sausage.
Concrete, said being applied as: staphylococcus xylosus YG-27 and milk-acid bacteria are added in the fish gruel, mix, can is in casing, and fermentation makes said fish meat fermented sausage; The ratio of the thalline addition of said staphylococcus xylosus YG-27 and milk-acid bacteria is 1: 0.5～2, and total addition level is 10
6～10
9The cfu/g fish is rotten.
Said milk-acid bacteria is the conventional milk-acid bacteria that is used to prepare fish meat fermented sausage, is preferably one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), lactobacillus sake (Lactobacillus sake).
Said fermentation can be carried out under routine is applicable to the condition of staphylococcus xylosus and milk-acid bacteria, and preferably divide two stages to carry out: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0.
As optimized technical scheme, said application method is following:
(1) the rotten preparation of fish: the raw material fish cutd open kill, the internal organ that truncate of scaling, clean, get meat and rub, the fish gruel;
(2) cut and mix: add starch that quality is a fish gruel quality 2～8%, 1～5% sucrose, 1～5% glucose down in the fish gruel at 0～10 ℃, 2～3% salt is cut and mixed 10～20 minutes;
(3) liquid culture of bacterial strain:, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation; With being inoculated in after the milk-acid bacteria activation in the MRS liquid nutrient medium, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Said milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus).
(4) inoculation: cut adding staphylococcus xylosus YG-27 and milk-acid bacteria in the fish gruel of mixing in step (2), mix; The ratio of said staphylococcus xylosus YG-27 and lactobacillus inoculum biomass is 1: 0.5～2, and total inoculum size is 10
6～10
9Cfu/g fish rotten (it is rotten to refer to cut the fish that mixes);
(5) bowel lavage: the rotten can of the fish that step (4) is mixed is in casing;
(6) fermenting-ripening: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0, promptly gets the fish meat fermented sausage finished product.
Beneficial effect of the present invention is mainly reflected in: provide a strain to separate staphylococcus xylosus YG-27 and the application in the preparation fish meat fermented sausage thereof from cured fish; Carry out in the fish meat fermented sausage of fermentative prodn with this bacterial strain and milk-acid bacteria mixing, its product special flavour obviously is superior to the product that only adds milk-acid bacteria of the production same period.
(4) description of drawings
The growth curve of Fig. 1 staphylococcus xylosus;
The salt resistant character of Fig. 2 staphylococcus xylosus.
(5) embodiment
Below in conjunction with specific embodiment the present invention is described further, but protection scope of the present invention is not limited in this:
Embodiment 1:
Embodiment 1: the screening of bacterial strain, evaluation and preservation
(1) MSA liquid nutrient medium: beef extract 1g, peptone 10g, D-N.F,USP MANNITOL 10g, sodium-chlor 75g, zero(ppm) water 1000ml, pH value 7.2～7.6; Mix up pH value back and add phenol red 0.025g.
(2) separation of bacterial strain: under aseptic condition, carry out homogenate in the sterilized saline water of cured fish flesh of fish adding, behind the gradient dilution, it is dull and stereotyped to adopt tilt-pour process to fall, and cultivates 48h for 30 ℃.The single bacterium colony of picking continues plate streaking, until purifying.The bacterial strain of Gram-positive and catalase-positive is the doubtful bacterium of staphylococcus.
(3) screening of bacterial strain: the doubtful bacterium of staphylococcus is carried out aspects such as glucose fermentation aerogenesis, viscous substance formation, product hydrogen peroxide, product hydrogen sulfide, amino acid decarboxylase, l-arginine product ammonia, salt tolerance, protease activity, lipase activity, Thrombin coagulase activity, drug susceptibility test and growth performance and carry out comprehensive evaluation.
(4) evaluation of bacterial strain: above-mentioned screening obtains the doubtful bacterium of staphylococcus of a strain excellent property, through 16s rRNA sequencing analysis, identifies that this bacterial strain is a staphylococcus xylosus, called after staphylococcus xylosus YG-27.
(5) preservation of bacterial strain: staphylococcus xylosus YG-27, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, its preserving number is CGMCC No.4225.
(6) strain growth performance measurement: preparation staphylococcus xylosus seed fermentation liquid, be inoculated in the MSA liquid nutrient medium, in 30 ℃, 150rpm cultivation down, take a sample at regular intervals, under 680nm, measure the optical density(OD) (being the OD value) of its nutrient solution, the result sees Fig. 1.The result shows that staphylococcus xylosus YG-27 can get into the growth logarithmic phase fast, has good growth characteristics.
(7) the bacterial strain salt tolerance is measured: preparation staphylococcus xylosus seed fermentation liquid; Be inoculated in respectively contain 0%, 3%, 6%, 9%, 12% and the MSA liquid nutrient medium of 15%NaCl in; In 30 ℃, the following 24h that cultivates of 150rpm; The optical density(OD) of its nutrient solution of sampling and measuring (being the OD value), the result sees Fig. 2.The result shows that staphylococcus xylosus has very strong tolerance to NaCl, in containing the MSA liquid nutrient medium of 12-15%NaCl, still has growth.
Embodiment 2: staphylococcus xylosus YG-27 coupling plant lactobacillus prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are following:
(1) the rotten preparation of fish: cut open after freezing hairtail thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 3% of fish, 1.5% sucrose, 2% glucose and 2% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of plant lactobacillus: with plant lactobacillus (China Committee for Culture Collection of Microorganisms common micro-organisms center; CGMCC No.4007) be inoculated in the MRS liquid nutrient medium after the activation; Be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: in cutting the fish gruel of mixing, add staphylococcus xylosus YG-27 and plant lactobacillus, inoculative proportion is 1: 1 (ratio of biomass, down together), and total inoculum size is 10
7Cfu/g fish rotten (to cut the fish gruel after mixing, down together) mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 30 ℃ of temperature, relative humidity 90% is fermented to pH5.2～5.5; The subordinate phase fermentation, 15 ℃ of temperature, relative humidity 80% is fermented to pH4.6～4.8;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling plant lactobacillus of the present invention, its product special flavour obviously is superior to the product that only adds plant lactobacillus of the production same period.
Embodiment 3: staphylococcus xylosus YG-27 coupling Pediococcus pentosaceus prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are following:
(1) the rotten preparation of fish: cut open after freezing grass carp thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 3% of fish, 2% sucrose, 1% glucose and 2.5% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of Pediococcus pentosaceus: with Pediococcus pentosaceus (Chinese industrial microbial strains preservation administrative center; CICC22227) be inoculated in after the activation in the MRS liquid nutrient medium; Be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: in cutting the fish gruel of mixing, add staphylococcus xylosus YG-27 and Pediococcus pentosaceus, inoculative proportion is 1: 2, and inoculum size is 10
8The cfu/g fish is rotten, mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 28 ℃ of temperature, relative humidity 95% is fermented to pH5.3～5.5; The subordinate phase fermentation, 16 ℃ of temperature, relative humidity 75% is fermented to pH4.5～4.7;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling Pediococcus pentosaceus of the present invention, its product special flavour obviously is superior to the product that only adds Pediococcus pentosaceus of the production same period, and has good fermented flavour and gel structure, and section property and chewiness are good.
Embodiment 3: staphylococcus xylosus YG-27 coupling lactobacillus sake prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are following:
(1) the rotten preparation of fish: cut open after freezing grass carp thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 23% of fish, 2.5% sucrose, 1% glucose and 2% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of lactobacillus sake: with being inoculated in the MRS liquid nutrient medium after lactobacillus sake (Southern Yangtze University provides) activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: in cutting the fish gruel of mixing, add staphylococcus xylosus YG-27 and lactobacillus sake, inoculative proportion is 1: 1, and inoculum size is 5 * 10
7The cfu/g fish is rotten, mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 26 ℃ of temperature, relative humidity 90% is fermented to pH5.0～5.2; The subordinate phase fermentation, 14 ℃ of temperature, relative humidity 80% is fermented to pH4.5～4.6;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling lactobacillus sake of the present invention, its product special flavour obviously is superior to the product that only adds lactobacillus sake of the production same period, and has good fermented flavour and gel structure, and section property and chewiness are good.
Embodiment 5: staphylococcus xylosus YG-27 coupling plant lactobacillus, Pediococcus pentosaceus prepare the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are following:
(1) the rotten preparation of fish: cut open after freezing bighead thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 1% of fish, 3% sucrose, 1% glucose and 3% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of plant lactobacillus and Pediococcus pentosaceus: with being inoculated in the MRS liquid nutrient medium after plant lactobacillus and the Pediococcus pentosaceus activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: in cutting the fish gruel of mixing, add staphylococcus xylosus YG-27, plant lactobacillus and Pediococcus pentosaceus, inoculative proportion is 1: 1: 1, and inoculum size is 10
9The cfu/g fish is rotten, mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 26 ℃ of temperature, relative humidity 90% is fermented to pH5.0～5.2; The subordinate phase fermentation, 18 ℃ of temperature, relative humidity 80% is fermented to pH4.5～4.6;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with bacterial strain coupling plant lactobacillus of the present invention, the combined solid fermented production of Pediococcus pentosaceus; Its product special flavour obviously is superior to the product that only adds plant lactobacillus and Pediococcus pentosaceus of the production same period; And have good fermented flavour and gel structure, section property and chewiness are good.
SEQUENCE?LISTING
< 110>Zhejiang Polytechnical University
< 120>staphylococcus xylosus YG-27 and the application in the preparation fish meat fermented sausage thereof
<130>
<160> 1
<170> PatentIn?version?3.4
<210> 1
<211> 983
<212> DNA
<213> Staphylococcus?xylosus
<400> 1
tacgacttca?ccccaatcat?ttgtcccacc?ttcgacggct?agctccataa?atggttactc 60
caccggcttc?gggtgttaca?aactctcgtg?gtgtgacggg?cggtgtgtac?aagacccggg 120
aacgtattca?ccgtagcatg?ctgatctacg?attactagcg?attccagctt?catgtagtcg 180
agttgcagac?tacaatccga?actgagaaca?actttatggg?atttgcatga?cctcgcggtt 240
tagctgccct?ttgtattgtc?cattgtagca?cgtgtgtagc?ccaaatcata?aggggcatga 300
tgatttgacg?tcatccccac?cttcctccgg?tttgtcaccg?gcagtcaacc?tagagtgccc 360
aacttaatga?tggcaactaa?gcttaagggt?tgcgctcgtt?gcgggactta?acccaacatc 420
tcacgacacg?agctgacgac?aaccatgcac?cacctgtcac?tttgtccccc?gaaggggaag 480
gctctatctc?tagagttttc?aaaggatgtc?aagatttggt?aaggttcttc?gcgttgcttc 540
gaattaaacc?acatgctcca?ccgcttgtgc?gggtccccgt?caattccttt?gagtttcaac 600
cttgcggtcg?tactccccag?gcggagtgct?taatgcgtta?gctgcagcac?taaggggcgg 660
aaacccccta?acacttagca?ctcatcgttt?acggcgtgga?ctaccagggt?atctaatcct 720
gtttgatccc?cacgctttcg?cacatcagcg?tcagttacag?accagaaagt?cgccttcgcc 780
actggtgttc?ctccatatct?ctgcgcattt?caccgctaca?catggaattc?cactttcctc 840
ttctgcactc?aagtttccca?gtttccaatg?accctccacg?gttgagccgt?gggctttcac 900
atcagactta?agaaaccgcc?tacgcgcgct?ttacgcccaa?taattccgga?taacgcttgc 960
cacctacgta?ttaccgcggc?tgc 983
Claims (6)
1. staphylococcus xylosus (Staphylococcus xylosus) YG-27; Be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center; Address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City; 100101, deposit number: CGMCC No.4225, preservation date: on October 12nd, 2010.
2. the application of staphylococcus xylosus YG-27 in preparation fermented fish Pork sausage according to claim 1.
3. application as claimed in claim 2 is characterized in that said being applied as: staphylococcus xylosus YG-27 and milk-acid bacteria are added in the fish gruel, mix, can is in casing, and fermentation makes said fish meat fermented sausage; The ratio of the thalline addition of said staphylococcus xylosus YG-27 and milk-acid bacteria is 1: 0.5～2, and total addition level is 10
6～10
9The cfu/g fish is rotten.
4. application as claimed in claim 3 is characterized in that said milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), lactobacillus sake (Lactobacillus sake).
5. application as claimed in claim 3 is characterized in that said fermentation divides two stages to carry out: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0.
6. application as claimed in claim 2 is characterized in that said being applied as:
(1) the rotten preparation of fish: the raw material fish cutd open kill, the internal organ that truncate of scaling, clean, get meat and rub, the fish gruel;
(2) cut and mix: add starch that quality is a fish gruel quality 2～8%, 1～5% sucrose, 1～5% glucose down in the fish gruel at 0～10 ℃, 2～3% salt is cut and mixed 10～20 minutes;
(3) liquid culture of bacterial strain:, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period with being inoculated in the MSA liquid nutrient medium after the staphylococcus xylosus YG-27 activation; With being inoculated in after the milk-acid bacteria activation in the MRS liquid nutrient medium, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Said milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus)
(4) inoculation: cut adding staphylococcus xylosus YG-27 and milk-acid bacteria in the fish gruel of mixing in step (2), mix; The ratio of said staphylococcus xylosus YG-27 and lactobacillus inoculum biomass is 1: 0.5～2, and total inoculum size is that 106～109cfu/g fish is rotten;
(5) bowel lavage: the rotten can of the fish that step (4) is mixed is in casing;
(6) fermenting-ripening: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0, promptly gets the fish meat fermented sausage finished product.
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