To better understand the role of fermentative microorganisms in lipid changes during the processing of fermented fish, sterile fish paste with or without the antioxidant tert-butylhydroquinone (TBHQ) was used to investigate the roles of three strains isolated from traditional fermented fish in free fatty acid (FFA) liberation and lipid oxidation. The results showed that the addition of 0.03% TBHQ had no significant influence (P > 0.05) on the strain growth but could effectively inhibit fatty acid oxidation. Staphylococcus xylosus 135 demonstrated the highest liberation of FFAs, followed by Saccharomyces cerevisiae 31, with its released FFAs being almost all polyunsaturated fatty acids (PUFA). Furthermore, the highest amount of PUFA oxidation in FFAs was observed in the samples inoculated with Staphylococcus xylosus 135 (802 mg/kg DM), followed by Lactobacillus plantarum 120 (476 mg/kg DM) and Saccharomyces cerevisiae 31(388 mg/kg DM). The results suggested that Staphylococcus xylosus may play a major role in the lipolysis and lipid oxidation during the processing of fermented fish. Lactobacillus plantarum also contributed to the fatty acid oxidation although it had no obvious lipolysis ability.

为了更好地了解发酵微生物在发酵鱼加工过程中脂类变化中的作用，使用带有或不带有抗氧化剂叔丁基对苯二酚（TBHQ）的无菌鱼膏来研究从传统发酵鱼中分离出的三种菌株在游离脂肪酸中的作用。 （FFA）释放和脂质氧化。结果表明，添加0.03％的TBHQ对菌株的生长无显着影响（P> 0.05），但能有效抑制脂肪酸的氧化。木糖葡萄球菌135释放的FFA最高，其次是酿酒酵母31，其释放的FFA几乎是所有多不饱和脂肪酸（PUFA）。此外，在接种木糖葡萄球菌135（802 mg / kg DM），其次是植物乳杆菌120（476 mg / kg DM）和酿酒酵母31（388 mg / kg DM ）的样品中，观察到FFA中PUFA的氧化量最高。）。结果表明，木糖葡萄球菌可能在发酵鱼的加工过程中在脂解和脂质氧化中起主要作用。植物乳杆菌虽然没有明显的脂解能力，但也有助于脂肪酸的氧化。