Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

2021 ◽  
Author(s):  
Pochanart Kanjan ◽  
Phat Sakpetch ◽  
Payap Masniyom ◽  
Tipparat Hongpattarakere
Keyword(s):  
Quality Characteristics ◽  
High Salt ◽  
Fish Sauce ◽  
Fermented Fish ◽  
Staphylococcus Simulans

scholarly journals Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

2021 ◽  
Author(s):  
Rachatida Det-udom ◽  
Sarn Settachaimongkon ◽  
Chuenjit Chancharoonpong ◽  
Porrarath Suphamityotin ◽  
Atchariya Suriya ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rock Salt ◽  
Community Dynamics ◽  
Dimethyl Disulfide ◽  
Sea Salt ◽  
High Salt ◽  
Depth Information ◽  
Fermented Fish ◽  
Safety Control ◽  
Bacterial Community Dynamics

AbstractBacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches. Pla-ra fermentation could be classified into two types, i.e., solid-state fermentation (SSF) and submerged fermentation (SMF). Bacterial population ranged from 102-106 and 106-109 CFU/g in SSF and SMF, respectively. The rRNA detection revealed that Halanaerobium spp. and Lentibacillus spp. were the main genera present in all types and most stages of fermentation. Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp. were found in those that rock salt was used. In contrast, cultural plating demonstrated that Bacillus spp. were the dominant genera. B. amyloliquefaciens were the main species found in all types of Pla-ra whereas B. pumilus, B. autrophaeus, B.subtilis and B. velezensis were specifically associated with the samples in which rock salt was used. The main volatile metabolites in all Pla-ra samples were butanoic acid and its derivatives. Dimethyl disulfide was observed during earlier stage of fermentation under high salt condition with a long fermentation period. Key factors affected bacterial profiles and volatile compounds of salt fermented fish are type of salt, addition of roasted rice bran, and fermenting conditions.ImportanceProtein hydrolysates with high salt fermentation from soy, fish as sauces and pastes are important food condiments commonly found in Asian food cultures. In Thailand, an indigenous semi-paste product derived from salted fish fermentation also called Pla-ra is well recognized and extensively in demands. In-depth information on Pla-ra fermentation ecosystems, in which roasted rice bran and different types of salt are incorporated, are still limited. In this study, we found that Halanaerobium spp. was the key autochthonous microbe initiating Pla-ra fermentation. Addition of roasted rice brand and rock salt were associated with the prevalence of Bacillus spp. while sea salt was associated with the presence of Tetragenococcus halophillus, The risk of pathogenic Staphylococcus spp. and Clostridium spp. needed to be also concerned. Geographical origin authentication of Pla-ra products could be discriminated based on their distinctive volatile profiles. This research provides novel insights for quality and safety control fermentation together with conservation of its authenticity.

Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109016
Author(s):  
Qian Hua ◽  
Pei Gao ◽  
Yanshun Xu ◽  
Wenshui Xia ◽  
Yingying Sun ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Starter Cultures ◽  
Fermented Fish

scholarly journals Quality Characteristics According to the Amount of Chopped Garlic Added in Fish Sauce used Rainbow Trout Heads

2021 ◽  
Vol 22 (10) ◽  
pp. 247-254
Author(s):  
Min-Tae Kim ◽  
Eun-Shim Son ◽  
Ae-Ri Lee ◽  
Tea-Hwan Kim ◽  
Seong-Jun Park
Keyword(s):  
Rainbow Trout ◽  
Quality Characteristics ◽  
Fish Sauce

scholarly journals Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time

2014 ◽  
Vol 43 (12) ◽  
pp. 1913-1919 ◽  
Author(s):  
Jung Pyo Ryu ◽  
Ji Hee Yang ◽  
Young Bae Chung ◽  
Sang Il Lee ◽  
Eung Soo Han
Keyword(s):  
Salt Concentration ◽  
Quality Characteristics ◽  
High Salt ◽  
High Salt Concentration ◽  
Short Time

Amino acid compositions of bakasang, a traditional fermented fish sauce from Indonesia

LWT ◽  
1995 ◽  
Vol 28 (2) ◽  
pp. 236-237 ◽  
Author(s):  
Frans Gruber Ijong ◽  
Yoshiyuki Ohta
Keyword(s):  
Amino Acid ◽  
Fish Sauce ◽  
Fermented Fish ◽  
Amino Acid Compositions

Bait Selection of Butterflies at Dong Phayayen-Khao Yai Forest Complex World Heritage, Thailand

2014 ◽  
Vol 1030-1032 ◽  
pp. 683-686 ◽  
Author(s):  
Sukanya Lapkratok ◽  
Pongthep Suwanwaree
Keyword(s):  
Secondary Forest ◽  
World Heritage ◽  
Butterfly Species ◽  
Fish Sauce ◽  
Complex World ◽  
Open Area ◽  
Forest Types ◽  
Fermented Fish ◽  
Flower Nectar ◽  
Selection Of

Butterflies mainly feed on flower nectar and juice of rotting fruit, carrion, or dung. To attract butterflies, we tested 8 fermented fruits and fish bait types in dry evergreen and secondary forest at Dong Phayayen-Khao Yai Forest Complex World Heritage, Thailand. Three replicates of each bait traps were hang in an open area from 6:00 a.m. to 6:00 p.m. once a month from May to October 2010. We found a total of 79 butterfly species (3,038 individuals). The average number of species and individuals were significantly different among bait types, months, and forest types (p<0.01). Fermented fish mixed with fermented pineapple attracted the most species (69 species) since it contained both sodium and amino acids, followed by fish sauce (49 species), fermented fish (46 species), pineapple (35 species), banana (26 species), papaya (17 species), watermelon (11 species) and beer (8 species), respectively. The most commonly attracted butterfly was Euploea core (427 individuals), followed by Euploearadamanthus (288) individuals), Caletaroxus (234 individuals), Paranticaaglea (211 individuals), Tirumalaseptentrionis (123 individuals), and Prosotasgracilis (117 individuals), respectively. Therefore, fermented fish mixed with fermented pineapple is recommended as a bait to attract fruit-feeding butterflies in the tropic..

Sign in / Sign up

Export Citation Format

Share Document