Rapid fermentation method for shrimp paste based on combined strain fortification

A rapid fermentation method for shrimp paste based on combined strain fortification, comprising the following steps:

• (1) cutting hairy shrimps into a shrimp slurry, adding an edible salt at a predetermined ratio to the shrimp slurry, and mixing a resulting shrimp slurry well to obtain a shrimp pulp, wherein the edible salt is added in an amount of 5% to 10% by mass of the shrimp pulp;
• (2) inoculating Cladosporium Z3 in a yeast extract peptone dextrose (YPD) liquid medium for activation, and then applying a culture solution to a YPD solid medium for secondary incubation;
• subsequently, adding sterile saline to a plate and scraping a mycelium from a surface of the medium;
• then shaking and filtering a resulting solution to remove the mycelium, and diluting a filtrate with sterile saline to obtain a Cladosporium Z3 spore suspension, which is stored under a preservation number CCTCC NO:
• M 2022487;
• (3) inoculating Enterococcus faecalis X1 in a YPD liquid medium for activation and a seed solution is obtained after cultivation;
• subsequently, centrifuging the seed solution to obtain a bacterial sludge and resuspending the bacterial sludge in sterile saline to obtain an Enterococcus faecalis X1 spore suspension with a preservation number CCTCC NO:
• M 2022486;
• (4) inoculating the Cladosporium Z3 spore suspension prepared in the step (2) into the shrimp pulp prepared in the step (1) for one-step fermentation to obtain a fermentation primary product, wherein a dosage ratio of the Cladosporium Z3 spore suspension to the shrimp pulp is 1-6 mL:
• 100 g, a fermentation temperature is 20-25° C., and a fermentation time is 10-20 days;
• and
• (5) inoculating the Enterococcus faecalis X1 spore suspension prepared in the step (3) into a fermentation primary product prepared in the step (4) for two-step fermentation to obtain a rapidly fermented shrimp paste product, wherein a dosage ratio of the Enterococcus faecalis X1 spore suspension to the fermentation primary product is 1-6 mL:100 g, a fermentation temperature is 20-30° C., and a fermentation time is 2-15 days.