Fermentation method of seriola quinqueradiata meat rich in probiotics

Abstract

The invention discloses a method for fermenting seriola quinqueradiata meat rich in probiotics, and belongs to the technical field of biological fermentation by utilizing bacterial strains to ferment aquatic products. According to the invention, a strain of lactobacillus plantarum and a strain of lactobacillus helveticus are used; the inoculated fermentation can change the community composition of microorganisms in the fermentation process of the seriola quinqueradiata, reduce the growth of other spoilage microorganisms and inhibit the spoilage of the seriola quinqueradiata. Lactobacillus plantarum and lactobacillus helveticus are respectively compared and are used as a production fermentation agent to ferment the seriola quinqueradiata meat, and through sensory evaluation, physicochemical index evaluation and safety evaluation in the seriola quinqueradiata meat fermentation process, the improvement effect of inoculation fermentation on the quality and flavor of the seriola quinqueradiata meat is researched. By utilizing the method, the seriola quinqueradiata meat fermentation product with better meat quality and flavor can be obtained.

Description

Technical Field

[0001] The invention relates to the technical field of food microbial fermentation, in particular to a method for fermenting yellowtail fish meat rich in probiotics. Background Art

[0002] Marine fish have a large consumer market due to their high yield and rich nutrition. However, due to their high water content and strong endogenous enzyme activity, they are prone to spoilage and are therefore often processed into various products. In fish processing and production, fermentation is a traditional food processing and preservation technology that can extend the shelf life of food and give it a special flavor. During the fish fermentation process, under the action of endogenous enzymes and microbial enzymes, proteins are degraded into small molecular peptides and free amino acids, and then through a series of biochemical reactions such as transamination and decarboxylation, various flavor compounds are generated, which greatly contributes to the flavor formation of fermented fish.

[0003] At present, the fermentation of marine fish in China is mainly based on the traditional natural fermentation process. However, traditional fermented fish products still rely mainly on the production experience of workers and are restricted by natural conditions. There are problems such as long production cycle and unstable product quality, which makes it difficult to carry out large-scale processing and production. Therefore, effectively improving the quality of fermented fish products and shortening the fermentation cycle have become one of the problems that need to be solved.

[0004] Compared with natural fermentation, the use of fermentation agents is conducive to the food processing industry to better control process parameters in the product production process, realize mechanized production, improve product safety, maintain the consistency of product quality in different batches and ensure product quality. Inoculation fermentation is a new type of fermentation processing method. By selecting excellent fermentation agents for inoculation fermentation, the fermentation process is accelerated and the unique flavor of fermented fish products is improved. It can also inhibit the growth of other harmful bacteria and improve product safety. Both Lactobacillus plantarum and Lactobacillus helveticus have been proven to have strong proteolytic ability and biological activity. Lactobacillus plantarum ferments glucose to produce acid without producing gas or bioamines; Lactobacillus helveticus can produce acid but no gas or H 2 S, no H production 2 O 2 , does not produce bioamines, has nitrate reduction ability and good fermentation adaptability. So far, there is no report on the use of Bacillus as a fermentation agent for marine fish fermentation. Summary of the invention

[0005] The purpose of the present invention is to provide a method for fermenting yellowtail fish meat rich in probiotics to solve the problems existing in the above-mentioned prior art. The method is conducive to shortening the fish meat fermentation cycle, promoting the degradation of protein in fermented marine fish, and improving the quality, flavor and edible safety of marine fish fermented products.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] a. Raw material pretreatment: Take frozen yellowtail with intact fish body and freshness meeting the first-class freshness, thaw it, remove the scales, head, tail and internal organs, clean it, take out the fish meat, cut it into pieces and drain it;

[0008] b. Marinate: Add salt to the fish pieces and mix well for marinating;

[0009] c. Preparation of starter: taking a loop of Lactiplantibacillus plantarum from the slant with an inoculation loop and transferring it to MRS agar medium for activation, culturing at 30-37°C for 36-48h, and transferring the obtained culture to MRS liquid medium with an inoculation loop, and culturing at 30-37°C for 24-28h to obtain a first inoculum; taking a loop of Lactobacillus helveticus from the slant with an inoculation loop and transferring it to MRS agar medium for activation, culturing at 30-37°C for 36-48h, and transferring the obtained culture to MRS liquid medium with an inoculation loop, and culturing at 30-37°C for 24-28h to obtain a second inoculum;

[0010] d. Inoculation and fermentation: The fermentation agent was formed into a fermentation broth and inoculated into the treated yellowtail fish pieces, mixed evenly, and fermented; the total concentration of the fermentation broth of Lactobacillus plantarum and Lactobacillus helveticus was 10 7 ~10 9 CFU / g.

[0011] The preferred technical solution is: in step a, the fish meat is cut into small pieces of about 3×3×3 cm in size.

[0012] The preferred technical solution is: in step b, the amount of salt added is 2% of the weight of the fish meat, the pickling temperature is 4° C., and the pickling time is 4 hours.

[0013] The preferred technical solution is: in step c, each liter of MRS agar medium contains: 10.0g of peptone, 8.0g of beef powder, 4.0g of yeast powder, 20.0g of glucose, 2.0g of dipotassium hydrogen phosphate, 2.0g of diammonium hydrogen citrate, 5.0g of sodium acetate, 0.2g of magnesium sulfate, 0.04g of manganese sulfate, 1.0g of Tween 80, and 15.0-20.0g of agar; pH 6.5±0.2, sterilized at 121°C for 20min; the difference between the MRS liquid medium and the MRS agar medium is that agar is not added.

[0014] The preferred technical solution is: in step d, the inoculation amount of the first inoculum and the second inoculum are both inoculated according to 2% of the weight of the fish meat.

[0015] The preferred technical solution is: in step d, the fermentation process is a constant temperature sealed fermentation, the fermentation temperature is 25°C, and the fermentation time is 18 hours.

[0016] Compared with the prior art, the present invention has the following technical effects:

[0017] First: the present invention utilizes Lactobacillus plantarum and Lactobacillus helveticus to improve the fermentation efficiency of natural fermentation through inoculation and fermentation, and improves the sensory indicators such as fish meat color, elasticity, chewiness, tenderness, etc.

[0018] Second: The present invention utilizes inoculated fermentation to effectively reduce the fishy smell of fish meat, while the nutritional level and safety are guaranteed. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The specific implementation modes and beneficial effects of the present invention are further described in detail below with reference to the accompanying drawings.

[0020] Figure 1 It is a schematic diagram showing the growth of different microorganisms in different treatment groups, and is mainly used for comparative observation and specific microbial community counting.

[0021] Figure 2 It is a schematic diagram of the moisture content in different treatment groups.

[0022] Figure 3 This is a schematic diagram of pH changes in different treatment groups during meat fermentation. DETAILED DESCRIPTION

[0023] The embodiments of the present invention are now described by specific embodiments. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features and embodiments of the present invention.

[0024] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0025] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0027] Example 1 This example provides a method for fermenting yellowtail meat rich in probiotics based on Lactobacillus plantarum / Lactobacillus helveticus inoculation.

[0028] The specific technical solution steps are as follows:

[0029] (1) Take frozen yellowtail fish with intact body and freshness meeting the first-class freshness, thaw, remove the scales, head, tail and internal organs, clean, take the fish meat, cut into 3×3×3 cm small pieces, drain; add 2% salt to the fish pieces, mix well, and marinate at 4°C for 4 h;

[0030] (2) taking a loop of Lactiplantibacillus plantarum and Lactobacillus helveticus from the slant using an inoculation loop and transferring them to MRS agar medium for activation, culturing them at 30-37° C. for 36-48 h, taking a loop of the obtained culture using an inoculation loop and transferring it to MRS liquid medium, culturing them at 30-37° C. for 24-28 h, to obtain the first and second inocula;

[0031] (3) 2% of the fish mass 7 ~10 9 The CFU / g concentration fermentation agent was inoculated into the processed yellowtail pieces, stirred evenly, and fermented at 25℃ for 18h. The control group was the natural fermentation group.

[0032] Example 2 Experimental results of preparing fermented yellowtail meat rich in probiotics according to Example 1

[0033] The relevant experiments of this embodiment are conducted based on the preparation of fermented yellowtail fish meat rich in probiotics in Example 1. Specifically:

[0034] (I) Sensory characteristics of fermented yellowtail meat. The specific experimental process and experimental conclusions are as follows:

[0035] (1) Steam the fermented fish for 5 minutes. 8 to 10 food science students (half male and half female, aged between 24 and 28 years old) with basic knowledge of sensory evaluation will conduct sensory evaluation based on the appearance, smell, taste and texture of the product and calculate the total score. The specific sensory evaluation criteria are as follows:

[0036] Table 1 Sensory evaluation standards for fermented fish

[0037]

[0038] Table 2 Sensory evaluation of yellowtail

[0039] Group Appearance odor taste texture Weighted total score Fresh fish 56.93±19.61 76.29±14.33 68.50±20.75 53.07±20.63 65.44 Natural fermentation 79.64±9.99 65.86±18.63 67.64±18.10 76.36±12.50 71.25 Lactobacillus plantarum 83.71±6.39 79.14±7.11 83.36±8.85 83.29±9.88 82.15 Lactobacillus helveticus 79.07±10.07 76.64±12.26 74.79±14.55 78.71±9.41 76.99

[0040] The sensory evaluation results are shown in Table 2. In Example 1, the sensory scores of yellowtail meat increased after fermentation, and the overall acceptance was Lactobacillus plantarum group > Lactobacillus helveticus group > natural fermentation group > fresh fish group. The two inoculated fermentation groups showed the most obvious improvement, as the whiteness was significantly improved due to fermentation and a specific fermentation flavor was given.

[0041] In terms of appearance, compared with the fermentation group, the color of fresh meat is obviously yellowish, which causes its score to drop. The whiteness of the appearance of fish meat after fermentation is not much different to the naked eye, so there is not much difference between the fermentation groups. In terms of smell, there is a two-level differentiation trend among the evaluators. On the one hand, fermentation gives fish meat a special fermentation smell, that is, a sour and fragrant flavor. On the other hand, evaluators who do not like sour taste prefer fresh fish meat, while evaluators who are relatively accepting of sour taste prefer the two inoculated fermentation groups. The similarity is that the natural fermentation group has a very obvious fishy smell, which is weaker or disappears after fermentation. Similarly, the taste is also significantly higher in the inoculated fermentation group, because it is slightly sour and has no fishy smell. The taste of fish meat becomes obviously tender after fermentation, and fresh fish meat has a very obvious woody feeling, while the taste of the inoculated fermentation group is obviously soft, tender and smooth in comparison.

[0042] (2) The L, a*, and b* values ​​of fish samples from different treatment groups were measured using a portable colorimeter. The results are shown in Table 3.

[0043] Compared with before fermentation, the L value of fish meat increased, and the Lactobacillus plantarum group > Lactobacillus helveticus group > natural fermentation group > fresh fish group, indicating that fermentation can increase the brightness of fish meat.

[0044] At the same time, the redness value of the Lactobacillus plantarum fermentation group increased, and the yellowness decreased most significantly. The results of the Lactobacillus plantarum fermentation group were similar, except that the redness was lower. The results can correspond to the appearance score and total score in the sensory evaluation, indicating that this method has a significant color development effect and helps to improve the appearance preference of fermented yellowtail meat.

[0045] Table 3 Color difference changes of yellowtail before and after fermentation

[0046] Group L a* b* Fresh fish 68.01±3.46 4.39±1.71 13.40±1.32 Natural fermentation 72.92±3.62 -1.49±1.75 8.99±1.88 Lactobacillus plantarum 76.01±1.50 -0.88±0.81 7.23±1.51 Lactobacillus helveticus 74.41±3.01 -2.27±1.37 7.21±1.19

[0047] (3) The texture of fish meat was determined by trimming the fish block into a 3cm×2cm×1cm block, and then measuring its texture by the secondary compression method in the texture multi-faceted analysis test mode. The parameters were as follows: the probe was a flat-bottomed cylindrical probe (TA44), the test rate was 0.5mm / s, the compression degree was 50%, and the trigger point load was 5.0g. Each group was measured at least 3 times in parallel, and 3 points were selected for each fish block and measured once. The average value was calculated after removing the abnormal values. The shear force was determined by trimming the fish block into a 1.5cm×1cm×1cm block. The parameters were as follows: the probe was a blade probe (A / CKB), the cutting speed was 2mm / s, the return speed was 10mm / s, the descending distance was 25mm, the trigger force was 5g, the compression ratio was 50%, and the shear force was the maximum value during the measurement.

[0048] Table 4 TPA and shear force of fermented yellowtail

[0049]

[0050] The texture test results are shown in Table 4. Generally speaking, hardness and viscosity are positively correlated with fat content. Both of them decreased during the fermentation process, indicating that fat was consumed during the fermentation process. The inoculated fermentation group can still maintain a high level. Hardness is negatively correlated with moisture, and fermentation caused a significant decrease in hardness. In addition, hardness and shear force decreased significantly, indicating that the tenderness of fish meat was significantly improved, and elasticity was also increased, giving the fermented fish a soft, tender and smooth taste, which corresponds to the sensory evaluation results. Compared with the natural fermentation group, the inoculated fermentation group has a higher chewiness and can achieve an effect similar to fresh fish meat.

[0051] (II) The physical and chemical properties of fermented yellowtail fish meat. The specific experimental process and experimental conclusions are as follows:

[0052] (1) The determination of moisture and pH value shall refer to GB 5009.3-2016 “National Food Safety Standard - Determination of Moisture in Foods” and GB 5009.237-2016 “National Food Safety Standard - Determination of pH Value in Foods”.

[0053] Moisture content Figure 1 As shown in the figure, the moisture content of fish blocks increased after fermentation, resulting in significantly better tenderness and whiteness of the meat than fresh fish. There was no significant difference in moisture content among the three fermentation groups, and the values ​​of the two inoculated fermentation groups were more similar, with Lactobacillus plantarum and Lactobacillus helveticus fermentation groups being 74.48% and 74.80%, respectively, and the natural fermentation group being 73.61%. The results show that inoculated fermentation helps to maintain the moisture of fish meat and improves the whiteness and texture characteristics of fish meat to a certain extent.

[0054] The pH changes during fermentation Figure 2As shown in the figure, during the pH monitoring process, the pH of the fish meat needs to be controlled above 5.5. Otherwise, according to experience, the water holding capacity of the muscle tissue will decrease, thereby reducing its tenderness and making the meat dry and sour. Therefore, the fermentation time is selected to be 18 hours, and the pH is around 5.90, so that the acidity and taste are in a good state.

[0055] (2) Crude protein determination refers to GB5009.5-2016 "Determination of Protein in Food"; crude fat determination method is: mince the fish meat, take a certain amount and add 15mL chloroform-methanol (2:1, v / v, containing 0.01% BHT), homogenize twice at 10000r / min, 2×15s, and ice bath with an interval of 30s, then adjust the volume to 30mL, let it stand for 1h, filter, and take the filtrate (weigh the centrifuge tube). Add 0.2 times the volume of the filtrate with physiological saline, centrifuge at 3000r / min for 15min, take the lower layer, blow nitrogen to remove the organic phase, and calculate the crude fat content according to the following formula:

[0056]

[0057] Where, M is the total mass of fat and centrifuge tube, M 0 is the mass of the centrifuge tube, and m is the mass of the sample.

[0058] Table 5 Changes in crude protein and crude fat content of fermented yellowtail (wet basis)

[0059] Group Crude protein mg / g Crude fat / % Fresh fish 346.22±19.40 9.81±0.13 Natural fermentation 288.17±72.58 4.66±0.43 Lactobacillus plantarum 329.08±8.09 6.61±0.75 Lactobacillus helveticus 279.77±2.26 6.93±2.16

[0060] As shown in Table 5, yellowtail meat consumed significant amounts of protein and fat during the fermentation process. A large amount of water in the muscle combines with the polar groups of the protein to form hydrated ions and is stored in the spatial structure of the protein, thus affecting the hardness and tenderness of the muscle. Therefore, the decrease in hardness and improvement in tenderness in the Lactobacillus plantarum fermentation group may be related to its higher protein content, while the protein content in the natural fermentation and Lactobacillus helveticus fermentation groups is relatively low. In addition, the fat content is also positively correlated with hardness and firmness, and this result change also verifies the texture change.

[0061] (3) Total acid and amino acid nitrogen refer to GB 12456-2021 “National Food Safety Standard - Determination of Total Acid in Foods” and GB 5009.235-2016 “National Food Safety Standard - Determination of Amino Acid Nitrogen in Foods” respectively.

[0062] Table 6 Total acid and amino acid nitrogen content of yellowtail before and after fermentation

[0063] Group Total acid g / kg Amino acid nitrogen g / 100g Fresh fish 4.76±0.20 0.13±0.01 Natural fermentation 6.29±0.03 0.14±0.01 Lactobacillus plantarum 6.76±0.08 0.18±0.02 Lactobacillus helveticus 6.74±0.18 0.15±0.01

[0064] As shown in Table 6 , the total acid content of fermented fish meat corresponded to the pH and increased after fermentation. Although the pH of the Lactobacillus plantarum fermentation group was higher than that of the other two fermentation groups, its total acid content was the highest.

[0065] Amino acid nitrogen can indicate the degree of protein degradation. The amino acid nitrogen content of fish meat increased slightly after fermentation, but it was not significant, which should be related to the short fermentation time, because the minimum fermentation time of similar types of sour fish and smelly mandarin fish is more than 3 days. Yellowtail fish did not consume too much protein after 18 hours of fermentation, which can be seen from the crude protein content. However, according to the texture and sensory results, protein content is also a guarantee of the tenderness of fish meat. Among them, the content of amino acid nitrogen in the Lactobacillus plantarum fermentation group was significantly higher than that of fresh fish meat, indicating that the fermentation effect of Lactobacillus plantarum in this system is stronger than that of Lactobacillus helveticus.

[0066] (II) Safety of fermented yellowtail meat. The specific experimental process and experimental conclusions are as follows:

[0067] (1) The total colony count, lactic acid bacteria count, and Enterobacteriaceae count were determined by referring to GB 4789.2-2022 “National Food Safety Standard for Microbiological Examination of Foods - Determination of Total Colony Count”, GB 4789.35-2016 “National Food Safety Standard for Microbiological Examination of Foods - Lactic Acid Bacteria”, and GB 4789.41-2016 “National Food Safety Standard for Microbiological Examination of Foods - Enterobacteriaceae”, respectively. The counting gradient was set to 10 -4 ~10 -7 .

[0068] Table 7 Microbial count (unit: log CFU / g)

[0069] Group Lactic acid bacteria Total colony count Enterobacteriaceae Fresh fish 5.78 6.05 5.81 Natural fermentation 6.66 7.45 7.25 Lactobacillus plantarum 7.43 6.80 6.10 Lactobacillus helveticus 7.44 6.98 6.32

[0070] There were obvious differences in the growth of lactic acid bacteria and enterobacteriaceae in different treatment groups ( Figure 3 ). The lactic acid bacteria count (Table 7) shows that the natural fermentation system is indeed dominated by lactic acid bacteria fermentation, and the lactic acid bacteria content is significantly increased during the fermentation process. The two inoculated groups have the highest lactic acid bacteria content and similar growth levels, with the colony count reaching a high level of 7.43-7.44log CFU / g. At the same time, the massive growth of lactic acid bacteria immediately makes it the dominant bacteria, which can effectively inhibit the growth of miscellaneous bacteria and harmful bacteria, as shown by the total colony count and Enterobacteriaceae level being lower than that of the natural fermentation group, which helps to improve the safety of the fermentation process. Among them, inoculation with Lactobacillus plantarum has a better inhibitory effect on Enterobacteriaceae.

[0071] (2) The determination of nitrite and volatile basic nitrogen shall refer to GB 5009.33-2016 “National Food Safety Standard - Determination of Nitrite and Nitrate in Foods” and GB 5009.228-2016 “National Food Safety Standard - Determination of Volatile Basic Nitrogen in Foods”.

[0072] Table 8 Nitrite and volatile basic nitrogen content of yellowtail before and after fermentation

[0073] Group Nitrite mg / kg T-VBN mg / 100g Fresh fish 6.14±0.15 2.33±0.55 Natural fermentation 11.41±0.13 3.61±0.36 Lactobacillus plantarum 23.75±0.63 1.94±0.02 Lactobacillus helveticus 27.05±2.23 1.99±0.08

[0074] As shown in Table 8, although the nitrite content increased after inoculation and fermentation, it was still lower than the national standard limit of 30 mg / kg, indicating a strong fermentation effect. In contrast, the content of the plant lactobacillus inoculated group was lower than that of the helveticus lactobacillus group, and the natural fermentation group was at a lower level. It was speculated that the fermentation speed was slowed down due to the lack of inoculation, and the nitrite peak stage had not yet been reached.

[0075] The T-VBN content decreased significantly after fermentation, and the content in the inoculated fermentation group was significantly lower than that in the natural fermentation and even fresh meat groups, indicating that this fermentation method is relatively reliable in terms of safety, but the freshness of the raw materials used for fermentation also needs to be ensured.

[0076] The invention provides a method for fermenting yellowtail amberjack meat rich in probiotics, wherein plant lactobacillus is preferably selected as an inoculant, and the sensory organ and edible quality of the yellowtail amberjack meat are effectively improved through fermentation treatment, thereby improving the overall acceptability of the yellowtail amberjack meat.

[0077] The above description is only used to explain the preferred embodiments of the present invention. The present invention is not limited to the above examples and is not intended to limit the present invention in any form. Therefore, within the essential scope of the present invention, changes, modifications, additions or substitutions made should fall within the scope of protection of the present invention.

Claims

1. A method for fermenting yellowtail fish meat rich in probiotics, It is characterized in that The steps include: a. Raw material pretreatment: Take frozen yellowtail with intact fish body and freshness meeting the first-class freshness, thaw it, remove the scales, head, tail and internal organs, clean it, take out the fish meat, cut it into pieces and drain it; b. Marinate: Add salt to the fish pieces and mix well for marinating; c. Preparation of starter: taking a loop of Lactiplantibacillus plantarum from the slant with an inoculation loop and transferring it to MRS agar medium for activation, culturing at 30-37°C for 36-48h, and transferring the obtained culture to MRS liquid medium with an inoculation loop, and culturing at 30-37°C for 24-28h to obtain a first inoculum; taking a loop of Lactobacillus helveticus from the slant with an inoculation loop and transferring it to MRS agar medium for activation, culturing at 30-37°C for 36-48h, and transferring the obtained culture to MRS liquid medium with an inoculation loop, and culturing at 30-37°C for 24-28h to obtain a second inoculum; d. Inoculation and fermentation: The fermentation agent was formed into a fermentation broth and inoculated into the treated yellowtail fish pieces, mixed evenly, and fermented; the total concentration of the fermentation broth of Lactobacillus plantarum and Lactobacillus helveticus was 10 7 ~10 9 CFU / g.

2. The method for fermenting yellowtail fish meat rich in probiotics according to claim 1, It is characterized in that In the step a, the fish meat is cut into small pieces of about 3×3×3 cm in size.

3. The method for fermenting yellowtail fish meat rich in probiotics according to claim 1, It is characterized in that In the step b, the amount of salt added is 2% of the weight of the fish meat, the pickling temperature is 4° C., and the pickling time is 4 hours.

4. The method for fermenting yellowtail fish meat rich in probiotics according to claim 1, It is characterized in that In the step c, each liter of MRS agar medium contains: 10.0 g of peptone, 8.0 g of beef powder, 4.0 g of yeast powder, 20.0 g of glucose, 2.0 g of dipotassium hydrogen phosphate, 2.0 g of diammonium hydrogen citrate, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1.0 g of Tween 80, and 15.0-20.0 g of agar; pH 6.5±0.2, sterilized at 121°C for 20 min; MRS liquid medium differs from MRS agar medium in that no agar is added.

5. The method for fermenting yellowtail fish meat rich in probiotics according to claim 1, It is characterized in that In the step d, the inoculation amount of the first inoculum and the second inoculum is 2% of the fish meat mass.

6. The method for fermenting yellowtail fish meat rich in probiotics according to claim 1, It is characterized in that In the step d, the fermentation process is a constant temperature sealed fermentation, the fermentation temperature is 25° C., and the fermentation time is 18 hours.

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