PLANOCOCCUS AND METHOD FOR IMPROVING FERMENTATION QUALITY OF LOW-SALT FISH SAUCE USING SAME

摘要

Planococcus and a method for improving the fermentation quality of low-salt fish sauce by using same. The planococcus has been preserved in China General Microbiological Culture Collection Center (CGMCC) with the serial numbers of CGMCCNO.17057, CGMCCNO.17058, CGMCCNO.17059 and CGMCCNO.17060 respectively. A method for fermenting the fish sauce by using the planococcus comprises the steps of raw material treatment, preparation of a fermentation agent, addition of the fermentation agent, fermentation, filtration and sterilization.