Effect of Sucrose and Halophilic Lactic Acid Bacterium Tetragenococuus halophilus on Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation

摘要: The aim of this study was to make use underutilized red-flesh fishes and produce safe high-quality condiment, which have a low histamine level rich taste. Three kinds fish sauces were produced on small industrial scale from the deep-sea smelt, using not only koji mold but also sucrose (S) [S sample] or halophilic lactic acid bacterium Tetragenococcus halophilus (T) [T both S T plus at room temperature for 224 days. A control sauce (Control) prepared neither nor T. In comparison with 5 log/g more MPN count level, short term histamine-producing bacterial proliferation (approximately 30 days) accumulation ( 1,000 ppm) during fermentation found in samples Control. Moreover, free amino levels mash end higher sample than other samples. Practical Applications Recently, demand has been increasing Japan year after purpose efficient utilization non-utilized discharge wastes processing factories. Consumers requested secure high-grade condiments marine mammalian sources since outbreak bovine spongiform encephalopathy. It is clear that pH value T. halophilus quickly declined 4.8 initial stage fermentation. As result, restrained high taste-active components essential obtained.