CN113512517B - Method for improving fermentation quality of fish sauce by using fermented salt anaerobic bacteria - Google Patents

Method for improving fermentation quality of fish sauce by using fermented salt anaerobic bacteria Download PDF

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CN113512517B
CN113512517B CN202110955495.3A CN202110955495A CN113512517B CN 113512517 B CN113512517 B CN 113512517B CN 202110955495 A CN202110955495 A CN 202110955495A CN 113512517 B CN113512517 B CN 113512517B
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anaerobic bacteria
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李春生
李文静
李来好
杨贤庆
陈胜军
吴燕燕
赵永强
王悦齐
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South China Sea Fisheries Research Institute Chinese Academy Fishery Sciences
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    • C12N1/20—Bacteria; Culture media therefor

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Abstract

The invention discloses a method for improving the fermentation quality of fish sauce by utilizing fermented salt anaerobic bacteria, which belongs to the technical field of microbial fermentation, wherein the strain is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation number is CGMCC No.22952, the preservation address is No. 3 of No.1 Siro-1 of the Beijing market at the sunward district, and the preservation time is 26 days at 07 months in 2021; the fish gravy produced by utilizing the fermented salt anaerobic bacteria has the unique fragrance of the traditional fermented fish gravy, can obviously improve the quality and quality safety of the traditional naturally fermented fish gravy, obviously shortens the fermentation period, obviously improves the content of amino acid nitrogen, obviously reduces the content of volatile basic nitrogen, histamine and total biogenic amine and has wide market application prospect compared with the traditional naturally fermented fish gravy.

Description

Method for improving fermentation quality of fish sauce by using fermented salt anaerobic bacteria
Technical Field
The invention relates to the technical field of microbial fermentation, in particular to a method for improving fermentation quality of fish sauce by utilizing fermentation salt anaerobes.
Background
The fish sauce is also called fish sauce, and is an aquatic seasoning with unique flavor prepared by taking low-value fish or aquatic product processing byproducts as raw materials and performing natural fermentation. The fish sauce is amber in color and delicious in taste, is rich in taurine, essential amino acids for human bodies, organic acids and trace elements, and is one of the most popular condiments in southeast Asia regions and south China along the coast. The traditional fish sauce fermentation process usually adopts a natural fermentation mode of high-salt salting (the salt adding amount is generally 20% -30%), performs fermentation and decomposition on nutritional ingredients such as protein, lipid and the like in fish bodies under the synergistic action of microorganisms and endogenous enzymes in the fish bodies, and is brewed after aging. Because the fish sauce completely depends on the natural fermentation process, the fish sauce needs 12 to 24 months, the production period is long, and the development of the fish sauce industry is lagged. Therefore, how to shorten the fermentation period of the fish gravy and accelerate the fermentation speed is an important difficult problem to be solved urgently by fish gravy production enterprises at present.
The low-salt rapid fermentation technology adopting the microbial starter is a common mode for accelerating the fermentation of fish gravy at present. However, because of the blindness of the screening of the microbial leavening agent at present, most of the selected strains are not strains which play a key role in the flavor and quality of the traditional fermented fish gravy, and the salt tolerance is poor, so that although the fermentation speed of the fish gravy is improved, the characteristic flavor of the traditional fish gravy is lost, and meanwhile, the low-salt fermentation easily causes mixed bacteria pollution, so that the industrial application is basically impossible. The haloanaerobe (Halanabacterium) is identified as a core microbial flora in the traditional fermented fish sauce in China, and plays a key role in the formation process of the flavor and the quality of the fish sauce. And the microorganism has strong salt tolerance, and avoids the inactivation of the leavening agent caused by overhigh fermentation salinity of the fish gravy. However, no report about the screening of the haloanaerobes in the fish gravy and the application of the haloanaerobes in the rapid fermentation of the fish gravy exists at present.
Disclosure of Invention
The invention aims to provide a method for improving the fermentation quality of fish sauce by utilizing fermented salt anaerobic bacteria, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a fermentation salt anaerobic bacteria (Halanyerobium fermentans) YL9-2 which is preserved in the common microorganism center of China general microbiological culture Collection center with the preservation number of CGMCC No.22952, the preservation address of No. 3 Hospital No.1 of North Chen West Lu of the sunward area in Beijing and the preservation time of 26 months at 2021.
The invention also provides a method for improving the fermentation quality of fish sauce by using the fermentation salt anaerobe YL9-2, which comprises the step of performing bacterium-adding fermentation on a fish sauce raw material by using the fermentation salt anaerobe YL 9-2.
Furthermore, the salt adding amount of the bacteria adding fermentation is 20-30 wt% of the fish gravy raw material.
Further, the fermentation temperature of the bacteria-adding fermentation is 25-35 ℃, and the fermentation time is 10-90 d.
Further, before the bacteria are added for fermentation, the method also comprises the step of preparing a leaven; the preparation of the leaven comprises the following steps: anaerobically culturing zymocyte YL9-2 for 1-3 days, centrifuging at 4 deg.C and 12000g for 10min, and resuspending.
Further, the anaerobic culturing comprises: inoculating the fermentation salt anaerobe YL9-2 into a fresh LB modified culture medium, and carrying out constant-temperature anaerobic culture at 15-37 ℃ for 1-3 d.
Further, the LB modified culture medium comprises the following components in percentage by mass: 0.1-3% of peptone, 0.1-3% of yeast extract powder, 5-20% of sodium chloride and 1.5-2.5% of agar, and dissolving the peptone, the yeast extract powder and the agar in 0-20% of fish sauce fermentation diluent.
Further, the leaven is according to 105-107The final concentration of CFU/g was added to the fish gravy material.
Further, the fish sauce raw material comprises minced fresh small low-value fish; the small low-value fish comprises one or more of anchovy, decapterus maruadsi, sardine, mackerel, capelin, anchovy, goby and yellow croaker.
Specifically, the above method comprises the steps of:
(1) treatment of raw materials: mincing fresh small low-value fish with a meat mincer, adding edible salt according to the proportion of 20-30% (w/w), and uniformly mixing for later use;
(2) preparation and addition of a starter: anaerobically culturing the fermented salt anaerobe for 1-3 days, centrifuging at 4 deg.C and 12000g for 10min, resuspending the thallus with sterile normal saline, and adding 10% of the total weight of the thallus5-107Adding the final concentration of CFU/g into the fish sauce raw material, and uniformly stirring;
(3) fermenting the fish sauce: fermenting the raw materials added with the bacteria at the temperature of 25-35 ℃ for 10-90d in a heat preservation way to obtain fish sauce fermentation liquor;
(4) filtering and sterilizing: filtering the fish sauce fermentation liquor by using gauze, removing solid residues such as undecomposed fish meat, fish bones and the like, filling and sterilizing the obtained fish sauce fermentation liquor, and obtaining a fish sauce fermentation product.
The invention also provides application of the fermentation salt anaerobe YL9-2, which is characterized in that the fermentation salt anaerobe YL9-2 is used for improving the fermentation quality of fish gravy.
The invention discloses the following technical effects:
according to the invention, the salt anaerobic bacteria are directionally screened from the fish sauce fermentation liquor by using the screening culture medium, the fermentation rate of the traditional fish sauce is increased and the fermentation quality of the fish sauce is improved by a bacteria-adding fermentation mode, and an important theoretical basis and technical support are provided for transformation and upgrading of the traditional fish sauce fermentation industry in China; the fish gravy produced by utilizing the fermented salt anaerobic bacteria has the special fragrance of the traditional fermented fish gravy, compared with the naturally fermented fish gravy, the fermentation period is obviously shortened, the content of amino acid nitrogen is obviously improved, the content of volatile basic nitrogen, histamine and total biogenic amine is obviously reduced, and the fish gravy has wide market application prospect.
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In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a phylogenetic tree constructed using the 16S rRNA gene sequence of Zymobacter sylvestris YL 9-2.
FIG. 2 shows the gram stain results of Zymobacter YL 9-2.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
The fermentation salt anaerobic bacteria is obtained by screening and separating traditional fish sauce fermentation samples of Shantou fish sauce factory Co., Shantou, Guangdong province, and the screening method comprises the following steps: coating different gradient dilution times (10-10%) on modified LB plate (peptone 1%, yeast extract 0.5%, sodium chloride 10%, agar 2%, dissolved with 10% fish gravy fermentation diluent)6) The fish sauce fermentation liquor is subjected to anaerobic culture at 35 ℃ for 3d, single colonies with good growth are selected, continuous streak purification culture is carried out on an improved LB flat plate for three times to obtain suspected strains, and then the suspected strains are respectively inoculated into an improved LB liquid culture medium (peptone 1%, yeast extract powder 0.5%, sodium chloride 10%, and dissolved by 10% fish sauce fermentation diluent) for subsequent morphological observation and identification.
And (3) carrying out morphological and growth characteristic analysis on the purified strain, screening out the haloanaerobe (gram-negative bacteria and rod-shaped) with obvious characteristics, wherein the haloanaerobe is a new strain capable of improving the fermentation quality of the fish gravy, and carrying out systematic classification identification and morphological identification, wherein a phylogenetic tree is shown as a figure 1, and a microscopic form after gram staining is shown as a figure 2, so that the haloanaerobe (haloanaerobium fermentum) is identified.
The fermentation salt anaerobic bacteria is named as fermentation salt anaerobic bacteria YL9-2, is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, has the preservation number of CGMCC No.22952, the preservation address of No. 3 of Xilu No.1 of Beijing Kogyo, Beijing, and the preservation time of 26 days at 2021.07.26.3 years.
The 16S rRNA gene sequence identification shows that the sequencing and splicing results are as follows (SEQ ID No. 1):
TCCTGGCTCAGGACGAACGCTGGCGGCGTGCTTAACACATGCAAGTCGAACGGTCTACCCTGACAGATACCTTCGGGTTGAAGACAGGACTAGATAGTGGCGGACGGGTGAGTAACACGTGAATAATCTGTCCTCAAGTCTGGGATAACCTGGCGAAAGTCGGGCTAACCCCGGATAAGCTGAGAGTGTGGCATCACACAATCAGAAAAGGTGGCTCTGCCATCGTTTGAGGAGGAGTTCGCGGTAGATTAGCTAGCTGGTAAGGTAATGGCTTACCAGGGCAACAATCTATAGCTGGTCTGAGAGGACGATCAGCCACACTGGAACTGAGACACGGTCCAGACTCCTACGGGAGGCAGCAGTGGGGAATCTTCCACAATGGGCGCAAGCCTGATGGAGCAACGCCGCGTGAGTGAAGACGGTCTTCGGATTGTAAAGCTCTGTCCTTAGGGAAGAACCGTGGGTATAGCAAATGATACCCATCTGACGGTACCTTTGGAGGAAGCACTGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGAGTGCAAGCGTTGTCCGGAATTATTGGGCGTAAAGGGTACGCAGGCGGATAATCAAGTCAAGCGTGAAAGGTGTCGGCTTAACCGACAGACTGCGTTTGAAACTGGTTATCTTGAGTGTAACAGAGGAGAGTGGAATTCCTAGTGTAGTGGTGAAATACGTAGATATTAGGAAGAACACCAGTGGCGAAGGCGACTCTCTGGGTTAACACTGACGCTGAGGTACGAGAGCTGGGGGAGCGAACGGGATTAGATACCCCGGTAGTCCCAGCCGTAAACGATGGATACTAGGTGTTGGAGGTTCGAATCCTTCAGTGCCGGAGTTAACGCATTAAGTATCCCGCCTGGGGATTACGATCGCAAGATTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAAGAACCTTACCGAGAATTGACATCCCGTGACCATCTATGAAAGTAGAGTTTAGCACTTTGTGCTACACGGAGACAGGTGGTGCATGGCTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTGTTCTTAGTTGCCAGCGAGTAATGTCGGGGACTCTAAGAAGACTGCCGGTGAAAGTCGGAGGAAGGTGGGGATGACGTCAAGTCCTCATGCCCTTTATATCTCGGGCTACACACGTGCTACAATGGTTGGTACAGAGGGGAGCAAGACCGCGAGGTGGAGCAAAACCTTTAAAACCAACCCCAGTTCGGATTGCAGGCTGCAACCCGCCTGTATGAAGTTGGAATCGCTAGTAATCGCAGGTCAGAATACTGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCAATCGAGTTGGATGCACCAGAAGTCATCTGAGGATGCCAAAGGTGTGTCCGGTAAGAGGGGTGAAGTC。
example 2
(1) Treatment of raw materials: mincing fresh anchovy with a meat mincer, adding edible salt according to the proportion of 30% (w/w), and uniformly mixing for later use.
(2) Preparation and addition of a starter: anaerobically culturing the fermented salt anaerobe in LB modified culture medium (peptone 2%, yeast extract 0.5%, sodium chloride 15%, agar 1.8%, dissolved in 15% fish gravy fermentation diluent) for 3d, centrifuging at 4 deg.C and 12000g for 10min, resuspending the thallus in sterile normal saline, and culturing the thallus at 10 deg.C7The final concentration of CFU/g was added to the pretreated material and stirred well. The raw materials are added with physiological saline with the same volume as the raw materials to be used as a control group for natural fermentation of the fish gravy.
(3) Fermenting the fish sauce: fermenting the raw materials of the fermentation group and the control group at 30 ℃ for 90 days to obtain fish sauce fermentation liquor.
(4) Filtering and sterilizing: filtering the fish sauce fermentation liquor by using gauze, removing solid residues such as undecomposed fish meat, fish bones and the like, filling and sterilizing the obtained fish sauce fermentation liquor, and obtaining a fish sauce fermentation product.
The results of the physical and chemical indexes of the fish sauce fermentation product are shown in table 1. The quality of the fish sauce fermented by adding the anaerobic bacteria is obviously improved, wherein the content of amino acid nitrogen can reach 0.905g/100mL, the total nitrogen content is 1.657g/100mL, and the fish sauce is divided into first-grade fish sauce according to the Chinese fish sauce industry standard; at the moment, the content of amino acid nitrogen in the naturally fermented fish sauce is only 0.570g/100mL, the total nitrogen content is 1.412g/100mL, and the fish sauce is only three-grade fish sauce according to the Chinese fish sauce industry standard. Meanwhile, the quality safety of the fish sauce fermented by adding the anaerobic bacteria of the fermentation salt is obviously improved, and the histamine content is 24.084mg/100mL which is lower than the European Union standard 40mg/100 mL; compared with the naturally fermented fish sauce, the histamine, volatile basic nitrogen and total biogenic amine contents of the fish sauce fermented by adding the bacteria are respectively reduced by 22.84%, 26.78% and 27.15%. In addition, the fishy smell of the fish sauce fermented by the fermented salt anaerobic bacteria is greatly reduced, and the flavor is obviously improved compared with the naturally fermented fish sauce.
Example 3
(1) Treatment of raw materials: mincing fresh decapterus maruadsi with a meat mincer, adding edible salt according to the proportion of 20% (w/w), and uniformly mixing for later use.
(2) Preparation and addition of a starter: anaerobically culturing the fermented salt anaerobe in LB modified culture medium (peptone 2%, yeast extract powder 0.5%, sodium chloride 10%, agar 2%, dissolved in 10% fish gravy fermentation diluent) for 2d, centrifuging at 4 deg.C and 12000g for 10min, resuspending the bacteria in sterile normal saline, and culturing the bacteria at 10 deg.C6The final concentration of CFU/g was added to the pretreated material and stirred well. The raw materials are added with physiological saline with the same volume as the raw materials to be used as a control group for natural fermentation of the fish gravy.
(3) Fermenting the fish sauce: fermenting the raw materials of the fermentation group and the control group at 35 deg.C for 10 days to obtain fish sauce fermentation liquid.
(4) Filtering and sterilizing: filtering the fish sauce fermentation liquor by using gauze, removing solid residues such as undecomposed fish meat, fish bones and the like, filling and sterilizing the obtained fish sauce fermentation liquor, and obtaining a fish sauce fermentation product.
The results of the physical and chemical indexes of the fish sauce fermentation product are shown in table 1. The quality of the fish sauce fermented by adding the anaerobic bacteria is obviously improved, wherein the content of amino acid nitrogen can reach 1.034g/100mL, the total nitrogen content is 2.547g/100mL, and the fish sauce is divided into first-grade fish sauce according to the Chinese fish sauce industry standard; at the moment, the content of amino acid nitrogen in the naturally fermented fish sauce is only 0.730g/100mL, the total nitrogen content is 2.566g/100mL, and the fish sauce is only a second-level fish sauce according to the Chinese fish sauce industry standard. Meanwhile, the quality safety of the fish sauce fermented by adding the anaerobic bacteria of the fermentation salt is obviously improved, and the histamine content is 8.806mg/100mL which is lower than the European Union standard 40mg/100 mL; compared with the naturally fermented fish sauce, the histamine, volatile basic nitrogen and total biogenic amine contents of the fish sauce fermented by adding the bacteria are respectively reduced by 33.90%, 26.85% and 30.12%. In addition, the fishy smell of the fish sauce fermented by the fermented salt anaerobic bacteria is greatly reduced, and the flavor is obviously improved compared with the naturally fermented fish sauce.
Example 4
(1) Treatment of raw materials: mincing fresh decapterus maruadsi with a meat mincer, adding edible salt according to the proportion of 20% (w/w), and uniformly mixing for later use.
(2) Preparation and addition of a starter: anaerobically culturing the fermented salt anaerobe in LB modified culture medium (peptone 2%, yeast extract powder 0.5%, sodium chloride 10%, agar 2%, dissolved in 10% fish gravy fermentation diluent) for 2d, centrifuging at 4 deg.C and 12000g for 10min, resuspending the bacteria in sterile normal saline, and culturing the bacteria at 10 deg.C6The final concentration of CFU/g was added to the pretreated material and stirred well. The raw materials are added with physiological saline with the same volume as the raw materials to be used as a control group for natural fermentation of the fish gravy.
(3) Fermenting the fish sauce: fermenting the raw materials of the fermentation group and the control group at 35 deg.C for 45d to obtain fish sauce fermentation liquid.
(4) Filtering and sterilizing: filtering the fish sauce fermentation liquor by using gauze, removing solid residues such as undecomposed fish meat, fish bones and the like, filling and sterilizing the obtained fish sauce fermentation liquor, and obtaining a fish sauce fermentation product.
(5) The results of the physical and chemical indexes of the fish sauce are shown in table 1. The quality of the fish sauce fermented by adding the anaerobic bacteria for fermenting the salt is remarkably improved, wherein the content of amino acid nitrogen can reach 1.357g/100mL, the total nitrogen content is 3.011g/100mL, and the fish sauce is divided into first-grade fish sauce according to the Chinese fish sauce industry standard; at the moment, the content of amino acid nitrogen in the naturally fermented fish sauce is only 1.039g/100mL, the total nitrogen content is 2.967g/100mL, and the content of the amino acid nitrogen is reduced by 23.43 percent compared with the fish sauce fermented by adding bacteria. Meanwhile, the quality safety of the fish sauce fermented by adding the anaerobic bacteria of the fermentation salt is obviously improved, and the histamine content is 20.252mg/100mL which is lower than the European Union standard 40mg/100 mL; compared with the naturally fermented fish sauce, the histamine content, the volatile basic nitrogen content and the total biogenic amine content of the fish sauce fermented by adding the bacteria are respectively reduced by 26.40 percent, 27.64 percent and 25.26 percent. In addition, the fishy smell of the fish sauce fermented by the fermented salt anaerobic bacteria is greatly reduced, and the flavor is obviously improved compared with the naturally fermented fish sauce.
TABLE 1
Figure BDA0003220052410000101
Figure BDA0003220052410000111
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Sequence listing
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<120> a method for improving fermentation quality of fish sauce by using fermented salt anaerobic bacteria
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tcctggctca ggacgaacgc tggcggcgtg cttaacacat gcaagtcgaa cggtctaccc 60
tgacagatac cttcgggttg aagacaggac tagatagtgg cggacgggtg agtaacacgt 120
gaataatctg tcctcaagtc tgggataacc tggcgaaagt cgggctaacc ccggataagc 180
tgagagtgtg gcatcacaca atcagaaaag gtggctctgc catcgtttga ggaggagttc 240
gcggtagatt agctagctgg taaggtaatg gcttaccagg gcaacaatct atagctggtc 300
tgagaggacg atcagccaca ctggaactga gacacggtcc agactcctac gggaggcagc 360
agtggggaat cttccacaat gggcgcaagc ctgatggagc aacgccgcgt gagtgaagac 420
ggtcttcgga ttgtaaagct ctgtccttag ggaagaaccg tgggtatagc aaatgatacc 480
catctgacgg tacctttgga ggaagcactg gctaactacg tgccagcagc cgcggtaata 540
cgtagagtgc aagcgttgtc cggaattatt gggcgtaaag ggtacgcagg cggataatca 600
agtcaagcgt gaaaggtgtc ggcttaaccg acagactgcg tttgaaactg gttatcttga 660
gtgtaacaga ggagagtgga attcctagtg tagtggtgaa atacgtagat attaggaaga 720
acaccagtgg cgaaggcgac tctctgggtt aacactgacg ctgaggtacg agagctgggg 780
gagcgaacgg gattagatac cccggtagtc ccagccgtaa acgatggata ctaggtgttg 840
gaggttcgaa tccttcagtg ccggagttaa cgcattaagt atcccgcctg gggattacga 900
tcgcaagatt gaaactcaaa ggaattgacg ggggcccgca caagcggtgg agcatgtggt 960
ttaattcgaa gcaacgcgaa gaaccttacc gagaattgac atcccgtgac catctatgaa 1020
agtagagttt agcactttgt gctacacgga gacaggtggt gcatggctgt cgtcagctcg 1080
tgtcgtgaga tgttgggtta agtcccgcaa cgagcgcaac ccttgttctt agttgccagc 1140
gagtaatgtc ggggactcta agaagactgc cggtgaaagt cggaggaagg tggggatgac 1200
gtcaagtcct catgcccttt atatctcggg ctacacacgt gctacaatgg ttggtacaga 1260
ggggagcaag accgcgaggt ggagcaaaac ctttaaaacc aaccccagtt cggattgcag 1320
gctgcaaccc gcctgtatga agttggaatc gctagtaatc gcaggtcaga atactgcggt 1380
gaatacgttc ccgggccttg tacacaccgc ccgtcacacc aatcgagttg gatgcaccag 1440
aagtcatctg aggatgccaa aggtgtgtcc ggtaagaggg gtgaagtc 1488

Claims (2)

1. A salt-fermenting anaerobic bacterium (A)Halanaerobium fermentans) YL9-2, which has been preserved in China general microbiological culture Collection center (CGMCC), with a preservation number of CGMCC No.22952, a preservation address of No. 3 Xilu No.1 Beijing, Chaoyang, and a preservation time of 26 months at 2021 and 07 months.
2. Use of the zymogenic anaerobe YL9-2 according to claim 1, to improve fish gravy fermentation quality.
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