Abstract:To investigate the effect of mixed fermentation of lactic acid bacteria on the change of amino acid content and the main flavouring substances of low-salt cured grass carp before and after fermentation，a mixture of Bifidobacterium longum，Lactobacillus acidophilus，Lactobacillus casei，Streptococcus thermophilus and Bifidobacterium lactis in the abundance mass ratio of 1 ∶1 ∶1 ∶1 ∶1 was used to ferment the low-salt cured dried fish，and the colour difference，textural characteristics，volatile components and amino acid content of the dried fish were compared before and after fermentation.The results showed that the optimum fermentation conditions were 85% humidity and 20℃.Under these fermentation conditions，the free amino acid content of the fish meat increased significantly，the fresh amino acid content increased from 24.3% to 57.9%，the whiteness value of the fish meat increased，the elasticity increased，and the hardness，stickiness and chewiness showed a significant decrease.The content of amino acid nitrogen increased from 0.226% to 0.423%；the content of heptanal decreased from 4.17% to 0.59%，producing flavour substances such as eugenol and indole，which reduced the fishy flavour，while generating new flavour substances.