Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated. The results showed that the addition of 50 U/g flavourzyme reduced the water activity (a_w) of products and promoted the release of trichloroacetic acid (TCA)-soluble peptides and free amino acids (FAAs). Thus, the stability of the product was improved and its nutritional value was increased. In addition, with the addition of flavourzyme, Lactobacillus and Saccharomyces more quickly became the dominant genera in the fermentation. Furthermore, the formation of alcohols, aldehydes, and esters was promoted in flavourzyme addition group. Redundant analysis (RDA) indicated that Lactobacillus and Lactococcus play important roles in the formation of flavors, especially for the characteristic flavors of Suanzhayu. Flavourzyme addition may be a novel method to greatly improve the properties of Suanzhayu and shorten the fermentation time.

已知风味酶可促进蛋白质分解，产生更多的肽和氨基酸，从而可以改善发酵食品的质量。在这项研究中，研究了调味酶添加对酸枣鱼鱼类发酵的影响。结果表明，添加50 U / g风味酶会降低产品的水活度（a _w），并促进可溶于三氯乙酸（TCA）的肽和游离氨基酸（FAA）的释放。因此，提高了产品的稳定性并增加了营养价值。此外，除了添加风味酶外，还有乳酸杆菌和酿酒酵母很快成为发酵的主要属。此外，在风味酶加成组中促进了醇，醛和酯的形成。冗余分析（RDA）表明，乳酸菌和乳球菌在风味剂的形成中起着重要作用，尤其是酸榨汁的特色风味。添加调味酶可能是一种新的方法，可以大大改善酸瓜uan的性能并缩短发酵时间。