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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture
Anh Do Quynh Nguyen1, Ashokkumar Sekar2, Myoungjin Kim2
1R&D Department Masan Industrial One Member Co. Ltd Di An City Binh Duong province Vietnam.
Food Science & Nutrition
|February 18, 2021
Summary
A novel halophilic bacterium, Marinococcus halotolerans SPQ, was identified and tested as a starter culture for fish sauce fermentation. This bacterium enhances aroma compounds and umami amino acids, producing a high-quality fish sauce safely.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Fish sauce fermentation is a complex process relying on microbial activity.
- Halophilic bacteria play a crucial role in developing the characteristic flavor and aroma of fish sauce.
- Identifying novel starter cultures can optimize fish sauce production.
Purpose of the Study:
- To isolate and identify halophilic bacteria from Vietnamese salt environments.
- To evaluate the potential of isolated bacteria as starter cultures for fish sauce fermentation.
- To assess the impact of a selected isolate, Marinococcus halotolerans SPQ, on fish sauce quality and safety.
Main Methods:
- Isolation and screening of 344 halophilic bacteria from various Vietnamese saline environments.
- Identification of the best-performing isolate using 16S rDNA sequencing (Marinococcus halotolerans SPQ).
- Gas Chromatography-Mass Spectrometry (GC-MS) for aroma compound analysis.
- Validation tests using anchovy fish fermentation, monitoring nitrogenous compounds and histamine levels.
- Sensory evaluation of the fermented fish sauce.
Main Results:
- Marinococcus halotolerans SPQ was identified as a promising isolate with high aroma-scoring potential.
- Fermentation with M. halotolerans SPQ increased key aroma compounds (e.g., alcohols, methionol) and umami amino acids (aspartic and glutamic acid).
- The produced fish sauce met Vietnamese standards for total nitrogen, amino nitrogen, and ammoniacal nitrogen, with histamine levels below the safety limit.
- Sensory panel evaluation indicated a high preference for the color, odor, and taste of the fish sauce fermented by M. halotolerans SPQ.
Conclusions:
- Marinococcus halotolerans SPQ is a suitable halophilic bacterium for use as a starter culture in fish sauce fermentation.
- This bacterium contributes positively to the flavor profile and nutritional value of fish sauce.
- M. halotolerans SPQ offers a safe and effective method for producing high-quality Vietnamese fish sauce.
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