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

Abstract

The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

“…According to the Biolog identification, the reaction proated for lactic acid bacteria population by spread plate method using MRS agar containing 18% NaCl and 1.5% CaCO 3 and incubated at 30℃ for 5 days under anaerobic condition. The population of halotolerant bacteria was also monitored using modified JCM168 medium containing 20% NaCl and incubated at 37℃ for 5 days under aerobic condition (Udomsil et al, 2011).…”

“…5% (w/v) of cell suspension of T. halophilus was inoculated into initial Jiang Pei, and the physiochemical characteristics of Jiang Pei were monitored after ripening for 2 months. Microbiological analysis Jiang Pei sample (10 g) was aseptically taken at various fermented intervals and enumer- Rabie et al, 2011;Udomsil et al, 2011). Akolkar et al (2010) reported that exogenous addition of Halobacterium sp.…”

“…Furthermore, halophilic LAB, the dominant LAB have been widely used as industrial starter to improve the quality or shorten the ripeness periods (Ogasawara et al, 2006). Among halophilic LAB, the genus Tetragenococcus was found in many fermented foods such as soy sauce, fish sauce, shrimp, and fermented black beans (Chen et al, 2006;Fukami et al, 2004;Udomsil et al, 2011) and it comprised five species: T. halophilus, T. muriaticus, T. solitaries, T. koreensis and T .osmophilus (Justé et al, 2008). The bacteria species could grow in 18% NaCl or greater, and produced numerous volatile compounds (Udomsil et al, 2011;Udomsil et al, 2010).…”

“…Among halophilic LAB, the genus Tetragenococcus was found in many fermented foods such as soy sauce, fish sauce, shrimp, and fermented black beans (Chen et al, 2006;Fukami et al, 2004;Udomsil et al, 2011) and it comprised five species: T. halophilus, T. muriaticus, T. solitaries, T. koreensis and T .osmophilus (Justé et al, 2008). The bacteria species could grow in 18% NaCl or greater, and produced numerous volatile compounds (Udomsil et al, 2011;Udomsil et al, 2010). T. halophilus was mainly used in the manufacture of soybean paste and soy sauce in oriental countries and the volatile compounds metabolized was consistent with the products produced by conventional technology (Kobayashi et al, 2004).…”

Isolation of Halophilic Lactic Bacteria Tetragenococcus Halophilus From Vietnamese Fish Sauce

“…Among halophilic lactic acid bacteria, Tetragenococcus are the most common in high-salt fermented food products. This bacterium has been found in various food products, such as salted anchovies [5], Japanese soya sauce [6], Japanese traditional fermented fish sauce (squid liver sauce) [7]. Recently, they have been isolated from Japanese-fermented puffer fish ovaries [8], Indonesian terasi shrimp paste [9], Cambodian fermented fish [10].…”