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The Application Status of Microbes in Salted Fish Processing

机译：盐渍鱼加工中微生物的应用现状

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摘要

Salted fish is a traditional Chinese aquatic product, because of its rich nutrition and the salty, sweet, unique taste and flavor, it is loved by consumers. At present, empirical traditional processing methods are adopted in enterprises that processing salted aquatic products, which have many disadvantages not only in the production scale, but also its efficiency. In order to innovate the traditional salted fish processing technology, as well as to meet the demand of modern consumers for salted fish with lower salt, richer nutrition, higher safety, better quality and flavor, this paper reviews researches on the isolation of dominant microorganisms in traditional salted fish and the application of lactic acid bacteria and other microorganisms in the salted fish processing, further, puts forward the tendency of applying modern microbial technologies to the processing of salted fish products.
机译：咸鱼是一种传统的中国水生产品，因为它丰富的营养和咸味，甜美，独特的品味和味道，它被消费者所爱。目前，经验经验传统的加工方法在加工咸水产品的企业中采用，这不仅在生产规模中具有许多缺点，而且还具有其效率。为了创新传统的盐渍鱼加工技术，并满足盐渍鱼的现代消费者需求，盐水较低，营养，更高的安全性，更高的质量和味道，本文评论了对占主导地质微生物分离的研究传统的盐鱼和乳酸菌的应用和其他微生物在盐渍鱼加工中，进一步提出了将现代微生物技术应用于盐渍鱼产品的加工趋势。

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