Research Progress on Diversity of Microbial Community During the Pickled Processing of Salted Fish Products

doi:10.13560/j.cnki.biotech.bull.1985.2015.07.005

Abstract

Abstract: Salted fish is one of traditional aquatic products in China. All along it has been received people's favor due to its easy preservation, unique flavor and rich nutrition. However, microbial species in pickled processing are complex and have a significant effect on the quality of the products. Combining with the latest researches at home and abroad, here we expound the changes of microbial community in traditional salted fish and fast pickled fish by microbial fermentation, as well as the latest technology and application in microbial diversity researches. On this basis, we propose the research direction on diversity of microbial community during the salted fish processing, and provide the theoretical basis for the researches on microbial action mechanism in salted fish and its optimization control of production.

Key words: salted fish, microbial diversity, microbial community, pickled processing

Wu Yanyan, Qian Xixi, Li Laihao, Yang Xianqing, Ma Haixia. Research Progress on Diversity of Microbial Community During the Pickled Processing of Salted Fish Products[J]. Biotechnology Bulletin, 2015, 31(7): 40-44.

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