腌干鱼是深受欢迎的传统食品，因富含长链多不饱和脂肪酸，加工过程脂质容易氧化过度，导致感官劣变、营养损失、产生毒性化合物而导致安全问题，需要采取安全有效的措施加以抑制。乳酸菌被认为是公认安全食品（GRAS），具有抗氧化性，但其抑制食品脂质氧化的机理尚不明确。因此，本研究拟运用宏基因组学等技术筛选具有抗氧化活性的乳酸菌，利用脂质组学等技术先分析多脂海水鱼在腌干加工过程中的脂质氧化规律，再将菌株接种至腌干鱼加工过程中，研究菌株抑制脂质氧化产物生成、关键酶活力的能力以及抑制作用靶向脂质，并结合胞外多糖含量、结构及抗氧化酶活力变化，阐明其抑制机理。本研究为生产安全优质腌干鱼提供基础理论和技术，对促进我国腌干鱼加工业的发展，具有重要的意义。

Salted dried fish is a well-accepted traditional food in China. It is rich in unsaturated long-chain fatty acids that are highly susceptible to oxidation during processing. Lipid hyperoxidation is therefore one of the primary causes of quality deterioration in salted dried fish, such as negatively affects on sensory quality and nutritional content of the fish product, and even generates toxicants which could bring about health threats to consumers. Thus, safety and effective inhibitory measures should be taken. Lactic acid bacteria(LAB) are identified as Generally Recognized as Safe Foods(GRAS), with antioxidant function, but its mechanism of inhibitory effect on lipid oxidation is unclear. Therefore, this research intends to screen the LAB by metagenomics from fatty salted fish during processing which could inhibit lipid oxidation. The regularity of lipid oxidation during processing is studied using lipidomics, then LAB has been inoculated to fatty fish. The influences of LAB on lipid oxidation including inhibition of oxidation products and key enzyme; its impact on target lipids are also assessed. Moreover, combined with the content and structure of expolysaccharides(EPS) and activity changes of antioxidant enzymes(SOD, GSH-Px and Cat enzymes), the mechanism of inhibitory effect of LAB on lipid oxidation of salted dried fish is clarified. Therefore, the study will provide a basic theory for producing salted fish with safety and high quality, as well as promote the development of salted dried fish processing industry in our country, which is of important significance.