Utilization of Compound Lactobacillus in Cured Tilapia Preparation

Tilapia was used as raw materials to prepare a kind of cured fish through combinatorial fermentation of Lactobacillus acidophilus (La) and Lactobacillus plantarum (Lp). The optimal fermentation condition was investigated by experimental analysis. Results indicated that tilapia was salted with seasoning and then fermented through Lactobacillus acidophilus and Lactobacillus plantarum to produce different flavors. The optimal fermentation condition was acquired to be 1:1 of La/Lp ratio, 2% inoculation amount, 30 ℃ of fermentation temperature and 24 h of fermentation time.