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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation
A V Akolkar1, D Durai, A J Desai
1Department of Microbiology and Biotechnology Centre, Faculty of Science, The Maharaja Sayajirao University of Baroda, Vadodara, India.
Journal of Applied Microbiology
|December 5, 2009
Summary
Halobacterium sp. SP1(1) significantly accelerates fish sauce fermentation. This halophilic archaeon enhances protease activity and improves the amino acid profile, offering a more economical and nutritious product.
Area of Science:
- Food Microbiology
- Biotechnology
- Fermentation Science
Background:
- Traditional fish sauce fermentation is a lengthy process.
- Optimizing fermentation efficiency and product quality is crucial for the food industry.
Purpose of the Study:
- To investigate the application of Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.
- To evaluate the impact of this archaeon on fermentation kinetics and product characteristics.
Main Methods:
- Fish sauce fermentation was initiated using Halobacterium sp. SP1(1) as a starter culture.
- Key parameters including protease activity, peptide release, and amino acid content were monitored.
- Microflora analysis and 16S rDNA sequencing were performed.
Main Results:
- Fermentation was accelerated, with key indicators high by day 10 compared to day 20 in controls.
- Experimental samples showed superior amino acid profiles, including essential lysine, and improved flavor/aroma.
- The final product contained only halophilic microorganisms, with Halobacterium sp. F1 and F2 identified.
Conclusions:
- Halobacterium sp. SP1(1) effectively accelerates fish sauce fermentation due to its extracellular protease.
- This halophilic archaeon can be utilized as a starter culture to improve fermentation efficiency, economics, and nutritional value.
- This study represents the first report on using Halobacterium species for accelerating fish sauce fermentation, potentially revolutionizing the industry.
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