Abstract
ABSTRACT In this study, six protease-producing halophilic bacterias were isolated from traditional shrimp paste. These strains were used as mixed starter culture to ferment minced catfish muscle. The pH and total volatile base nitrogen in the group with mixed starter cultures (ZB) was lower than that of the group without starter (ZA). The total acidity and the content of amino acid nitrogen and free amino acid in ZB was higher. Additionally, the ZB exhibited a strong umami and fermented flavor. The results show that protease-producing bacteria could improve the flavor and nutritive value of fermented Chinese long-snout catfish by-products.
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