摘要：This work investigated the effect of lipase addition on a Chinese traditional fermented fish product,
Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of
Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of
Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process.
Lactobacillus,
Enterococcus and
Proteus played an important role not only in inhibition of the growth of
Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the
Suanzhayu process.
