This study investigated the effects of direct vat set commercial yoghurt starter (B) and yeast starter (Y) on the quality of fermented large yellow croaker surimi balls, with natural fermentation (CTR) as a control. Surimi products were inoculated and fermented at 25 °C for 4 h, then analyzed for physicochemical, sensory, and oxidative properties. Yoghurt starter significantly inhibited protein oxidation, as indicated by the highest sulfhydryl content (9.10 nmol/mg protein, p < 0.05), improved textural properties (hardness was 28% higher than CTR, p < 0.05), and promoted a balanced flavor profile, accompanied by the highest equivalent umami concentration (1.66%, p < 0.05). However, B also caused the greatest MDA accumulation (1.49 mg/kg, p < 0.05), reflecting enhanced lipid oxidation. By comparison, Y enhanced umami primarily through significant enrichment of aspartic acid (53.88 mg/100 g, p < 0.05) and accelerated nucleotide degradation, resulting in the highest AMP and hypoxanthine levels (p < 0.05). These advantages were offset by severe protein carbonylation (54.32 nmol/mg protein, p < 0.05) and evident color deterioration. Sensory analysis revealed no significant difference between B and CTR (p > 0.05), whereas Y received significantly lower acceptance scores (p < 0.05) due to impaired color and taste. These findings suggest that B is a promising starter for improving texture and flavor in fermented surimi balls, while Y, despite enhancing umami and controlling lipid oxidation, negatively affects color, texture, and protein stability.

This study investigated the effects of nutritional conditions and exogenous N-acyl-homoserine lactones (AHLs) on the recovery of sodium hypochlorite (NaClO)-induced viable but non-culturable (VBNC) Vibrio parahaemolyticus. Exposure to 40 mg/L NaClO for 20 min resulted in the loss of culturability while viable cells (approximately 1.19 × 10² cells/mL) remained detectable by SYTO9/PI staining, consistent with the operational criteria for the VBNC state. Five resuscitation systems were evaluated, including tryptic soy broth (TSB) alone, heat treatment, TSB supplemented with sodium pyruvate, TSB supplemented with Tween 80, and TSB supplemented with five AHLs (C4-HSL, C6-HSL, C8-HSL, OHHL, and 3-oxo-C14-HSL). Among the tested systems, the AHL-supplemented medium showed the highest recovery efficiency, characterized by a shortened lag phase, colony characteristics and cellular morphology approaching those of normal cells, increased intracellular ATP levels, and respiratory chain activity approaching normal levels. RT-qPCR analysis showed significantly increased expression of quorum sensing- and stress response-related genes, including opaR, atpA, soxR, and katG, in the AHL-treated group compared with the TSB group. These findings suggest that AHL supplementation is associated with enhanced recovery of VBNC V. parahaemolyticus and may facilitate metabolic reactivation during this process.