scholarly journals Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

2020 ◽  
Author(s):  
Anh Nguyen ◽  
Ashokkumar Sekar ◽  
Myoungjin Kim ◽  
Loc Nguyen ◽  
Nga Le ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fish Sauce

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

2011 ◽  
Vol 59 (15) ◽  
pp. 8401-8408 ◽  
Author(s):  
Natteewan Udomsil ◽  
Sureelak Rodtong ◽  
Yeung Joon Choi ◽  
Yanglin Hua ◽  
Jirawat Yongsawatdigul
Keyword(s):  
Starter Culture ◽  
Fish Sauce ◽  
Tetragenococcus Halophilus

scholarly journals Protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii)

2021 ◽  
pp. 379
Author(s):  
Le Minh Chau ◽  
Ho Thi Bich Ngoc ◽  
Claire Donnay Moreno ◽  
Sandrine Bruzac ◽  
Jean-Pascal Bergé ◽  
...  
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Starter Culture ◽  
Essential Amino Acids ◽  
Control Group ◽  
Fish Sauce ◽  
Small Peptides ◽  
Traditional Methods ◽  
Commercial Fish ◽  
Salt Addition

In this 180-day study, commercial Protex 51FP enzyme effects as a starter culture on anchovy fish sauce fermentation were investigated. Three fish source fermentation groups, including a control group (the anchovy with 25% of salt addition), E group (the anchovy with 25% of salt and 1% of Protex 51FP addition), and E (-s) group (the anchovy with 1% of Protex 51FP and after 6 hours with 25% of salt), were compared. The fish sauce fermentation groups were sampled, packed into glass jars (10 liters), and covered by a lid at ambient temperature (22 - 30°C) for 180 days. Three commercial fish sauces were also included as nutritional references. The results showed that the addition of Protex 51FP achieved positive results of total nitrogen content and amino acids compared to the control samples (p<0.05). These values were competitive with commercial product figures. Total amino acids in 8000mg/100ml fish sauce were significantly higher than those in the control. There were rich in essential amino acids (41-43%) and small peptides (13% peptides with a molecular weight below 200 Da, 32-39% peptides with a molecular weight below 130 - 200 Da, and 25-28% of peptides with a molecular weight below 200 – 360 Da). Compared with traditional methods, the addition of Protex 51FP (p<0.05) could improve the quality of fish sauce and obtain greater nutritional values. In all experiments, the color of adding-enzyme samples was darker than that of the traditional products, and the smell of these samples (including traditional methods) was not as quite strong as commercial products.

scholarly journals ISOLATION OF HALOPHILIC LACTIC BACTERIA TETRAGENOCOCCUS HALOPHILUS FROM VIETNAMESE FISH SAUCE

2018 ◽  
Vol 55 (5A) ◽  
pp. 186
Author(s):  
To Thi Nga
Keyword(s):  
Sequence Analysis ◽  
Sequence Homology ◽  
Starter Culture ◽  
Fish Sauce ◽  
Fish Protein ◽  
16S Rdna Sequence ◽  
Tetragenococcus Halophilus ◽  
16S Rdna Sequence Analysis ◽  
Agar Media ◽  
Lactic Bacteria

Halophilic lactic bacteria Tetragenococcus halophilus were isolated from Thailand fish sauce. They were suggested to play an important role in flavor and aroma development and used as starter culture during fish sauce fermentation.In this study the isolation of Tetragenococcus halophilus from two different factories of fish sauce production in Vietnam was conducted on MRS agar media supplemented with 0.5 % CaCO3 and 5 % NaCl under anaerobic condition. The Tetragenococcus halophilus was present in all investigated fish sauce samples from 2 months to 8 months. Six isolates CH2-4, CCH8-3, CH6-1, CH6-2, CH8-1 and V5-1 were selected based on various ability to grow in fish broth supplemented with 25 % NaCl and degrade fish protein to oligopeptide. The 16S rDNA sequence analysis of 6 isolates showed that they were closely related to Tetragenococcus halophilus ATCC 33315 and Tetragenococcus halophilus MCR10-7-8 and MRC 5-5-2 from study of Thailand scientist with more than 99 % sequence homology, suggesting their potential using as starter culture in fish sauce fermentation. 

Characterization of virgibacillus sp. SK33 cell-bound proteinases and its application as a starter culture for fish sauce fermentation

2008 ◽  
Vol 136 ◽  
pp. S745
Author(s):  
Sornchai Sinsuwan ◽  
Siriwan Nawong ◽  
Sureelak Rodtong ◽  
Nongnuch Raksakulthai ◽  
Jirawat Yongsawatdigul
Keyword(s):  
Starter Culture ◽  
Fish Sauce
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