中文摘要：

研究了添加复合乳酸菌对脱盐海蜇微生物、理化特性、组织质构以及保质期的影响。结果表明，添加乳酸菌的脱盐海蜇在处理和贮藏过程中乳酸菌始终处于优势菌状态，菌落数明显高于未添加组；添加乳酸菌后的脱盐海蜇的理化特性（汁液流失率、韧性值、感官品质、游离氨基酸含量）均优于未添加组，同时与空白对照组做比较，得出添加乳酸菌后基本没有对脱盐海蜇的理化特性产生不良影响，组织结构紧密，纹理清晰。通过感官评定和微生物指标的测定，得出添加组脱盐海蜇保质期为40d，空白组为20d。

英文摘要：

Desahed jellyfish was processed with the compound lactobacillus to study the effect of compound lacto- bacillus on its microbial, physical and chemical characteristics, organization structure and shelf life. It turned out that the lactobacillus was the dominant bacteria and its number was significantly higher than that in non-added group dur- ing the treatment and storage. The physicochemical properties of the jellyfish added with lactobacillus, including drip loss, tenacity, sensory quality, and free amino acid, were better than those in the non-added group. Meanwhile, compared with the control, it could be concluded that there were no bad effect on the quality of desalted jellyfish after the addition with lactobacillus. The scan of electron microscope showed that the organization structure of processed jel- lyfish was tight, and the texture was clear. According to the sensory evaluation and the measurement of microbial indi- cator, we could conclude that the shelf life of the desalted jellyfish processed by lactobacillus was 40 days, and the shelf life of the control was 20 days. The shelf life of the experimental group was longer than that of the control.