The effects of commercial starter cultures on the quality characteristics of fermented fish-chili paste were investigated. Five batches of fish-chili paste were prepared with different starter cultures, namely, SBM-52 (Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus pentosaceus and Pediococcus lactis), PRO-MIX5 (Staphylococcus xylosus, Lactobacillus plantarum and Lactobacillus sakei), WBX-43 (Staphylococcus xylosus and Staphylococcus carnosus), V3 (Lactobacillus plantarum), and CO (spontaneous fermentation) as the control. The results showed that all the starter cultures accelerated the growth of lactic acid bacteria and obviously reduced the Enterobacteriaceae count compared with the CO batch. SBM-52, PRO-MIX5 and V3 quickly reduced the pH, and there was no obvious difference in the protease activities among these five batches (P > 0.05). The SBM-52 batch displayed a significantly higher level of total free amino acids than the control (P < 0.05). The accumulation of organic acids was mainly due to lactic acid in all the samples. Volatile analysis indicated that more ester compounds were detected in WBX-43 compared with the other samples. E-nose analysis showed an obvious difference in the overall odor among the different samples. In conclusion, the starter cultures of WBX-43 and SBM-52 could be used for the production of high-quality fish-chili paste with better flavor.

研究了商业发酵剂对发酵鱼辣椒酱品质特性的影响。用不同的发酵剂制备了五批鱼辣椒酱，分别是SBM-52（葡萄球菌，肉葡萄球菌，戊糖戊球菌和乳酸球菌），PRO-MIX5（葡萄球菌，乳酸杆菌，植物乳杆菌和清酒乳杆菌） （葡萄球菌和肉葡萄球菌）， V3（植物乳杆菌），并以CO（自发发酵）为对照。结果表明，与CO批次相比，所有发酵剂培养物均加速了乳酸菌的生长，并显着降低了肠杆菌科的数量。SBM-52，PRO-MIX5和V3迅速降低了pH值，这五批之间的蛋白酶活性没有明显差异（P  > 0.05）。SBM-52批次的总游离氨基酸水平明显高于对照（P <0.05）。所有样品中有机酸的积累主要归因于乳酸。挥发性分析表明，与其他样品相比，WBX-43中检测到更多的酯化合物。电子鼻分析显示不同样品之间的总体气味存在明显差异。总之，WBX-43和SBM-52的发酵剂可用于生产风味更好的高品质鱼辣椒酱。