Correlation between strains of Lactic Acid Bacteria in fish sauces and the major characteristics of fish sauces.

13 Strains of Lactic Acid Bacteria(LAB) were isolated from five kinds of fish sauce in Zhanjiang and Shantou,in which 11 strains were identified as Lactobacillus and 2 strains were identified as Lactococcus lactis.The major microbial and chemical indexes of fish sauce were also analyzed.The results showed that the microbe indexes and chemical indexes of the fish sauce were up to grade.The counts of LAB and the halotolerant bacteria in the five fish sauce were similar.It was also found that the samples containing higher content of LAB had lower contents of both nitrite and total volatile basic nitrogen.It was due to that LAB could produce many enzyme systems in the fermentation and thus decrease nitrite content.Besides,LAB could restrain the growth of spoilage bacteria,thereby decrease the contents of total volatile basic nitrogen.