Inhibitory effects of pH, salinity, and tea polyphenols concentration on the specific spoilage organisms isolated from lightly-salted large yellow croaker ().

and were identified as specific spoilage organisms (SSOs) isolated from the refrigerated lightly-salted large yellow croaker (). In this work, the inhibitory effects of pH, salinity, and tea polyphenols concentration on both strains were investigated. Modified Gompertz models were used to estimate the kinetic parameters (maximum specific growth rate) and (duration of lag phase) of the two strains under different conditions, demonstrating that their growth rates decreased with the decrease of pH as well as the increase of salinity and tea polyphenols concentration, and the growths of both strains stopped while the salinity and tea polyphenols concentration increased to 0.