Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies.

The effects of different microbial inoculation strategies on the quality of Chinese traditional rice mash grass carp were investigated. Individual inoculation (Pediococcus pentosaceus 220, Staphylococcus xylosus 135, Saccharomyces cerevisiae 22), and mixed triple inoculation of the above strains (Pediococcus-Staphylococcus-Saccharomyces , PSS) were employed, including an uninoculated control. It was found that the inoculated microbes proliferated differently, depending on the inoculation regime. The decreases of pH, hardness, and increases of TCA-soluble peptides were accelerated, while the accumulation of TVB-N and TBARS was reduced in all inoculated groups. A significantly higher level of total free amino acids was found in PSS-inoculated grass carp (P < 0.05), as well as alcohols and esters. Moreover, the total sensory score of PSS-inoculated grass carp with 15-day fermentation was closest to the control with 30-day fermentation. Consequently, the inoculation of a mixed starter culture could help reduce the fermentation time of rice mash fish by 50% while providing the optimum texture and flavor. • Selected bacteria and yeast improved the quality of rice mash grass carp. • Co-inoculation obviously retarded the accumulation of TVB-N and TBARS. • Co-inoculation accelerated pH decrease and formation of texture. • Co-inoculation produced more total free amino acids, alcohols and esters. • Co-inoculation shortened fermentation time by 50%. [ABSTRACT FROM AUTHOR]