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Preparation of High-Quality Fermented Fish Product
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Alcohol Production by Fish Spoilage Bacteria
Aejaz Ahamed1, Jack R Matches1
1Institute for Food Science and Technology, College of Ocean and Fishery Sciences, University of Washington, Seattle, Washington 98195.
Journal of Food Protection
|March 30, 2019
Summary
This study investigated bacterial alcohol production, finding most isolates produced ethanol, isopropanol, and propanol from fish extract. Bacteria preferred sugars and amino acids, with oxygen levels impacting alcohol yields.
Area of Science:
- Microbiology
- Biotechnology
- Biochemistry
Background:
- Bacterial fermentation is crucial for producing various compounds.
- Understanding substrate utilization by bacteria is key for optimizing bioprocesses.
- Fish tissue extracts offer a complex nutrient source for microbial metabolism.
Purpose of the Study:
- To assess the alcohol production capabilities of bacterial isolates from fish tissue.
- To identify preferred substrates for bacterial alcohol synthesis.
- To investigate the influence of oxygen on alcohol yields.
Main Methods:
- 244 bacterial isolates were identified to the genus level.
- Alcohol production (ethanol, isopropanol, propanol) was quantified using fish tissue extract.
- Substrate utilization (sugars, amino acids, organic acids) by selected isolates was analyzed.
- The impact of oxygen levels on alcohol production was evaluated.
Main Results:
- All isolates produced ethanol; 241 produced isopropanol, and 227 produced propanol.
- Selected bacteria preferentially utilized simple 5- and 6-carbon sugars, followed by amino acids.
- Oxygen availability significantly affected the quantity of alcohols produced.
Conclusions:
- Bacterial isolates from fish tissue demonstrate significant potential for alcohol production.
- Bacterial alcohol synthesis is substrate-specific, with a preference for simple carbohydrates.
- Optimizing oxygen levels is critical for maximizing bacterial alcohol yields in bioprocessing.
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