Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1.

Abstract

This study evaluated the effects of co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1 at different ratios on the quality and safety of fermented mandarin fish (Siniperca chuatsi). Compared with the C group without starter culture, the inoculated groups effectively delayed lipid oxidation and decreased TVB-N content by 14.00%. Notably, the accumulation of biogenic amines was markedly inhibited, with tyramine and cadaverine levels decreasing by over 30.00%. It also reshaped the microbial community by suppressing spoilage bacteria such as Shewanella baltica and Aeromonas sobria, while promoting the accumulation of esters and aldehydes. Sensory evaluation confirmed a 15.44% increase in overall acceptability. Furthermore, a fermentation period of 7 days is recommended to ensure product safety and quality. These results indicate that Lat. sakei A20 and Lpb. plantarum LJ1-1 have great potential as mixed starter cultures for improving the safety, flavor, and sensory acceptability of fermented mandarin fish.