Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
12
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2022-12-01
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item.page.dc.identifier.issn
00221147
item.page.dc.identifier.eissn
17503841
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item.page.dc.identifier.scopus
2-s2.0-85142190197
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36374210
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Journal of Food Science
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87
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12
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5375
item.page.oaire.citation.endPage
5389
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SCOPUS
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Journal of Food Science Vol.87 No.12 (2022) , 5375-5389
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Udomsil N., Pongjanla S., Rodtong S., Tanasupawat S., Yongsawatdigul J. Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation. Journal of Food Science Vol.87 No.12 (2022) , 5375-5389. 5389. doi:10.1111/1750-3841.16368 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83073
item.page.dc.title
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
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item.page.dc.description.abstract
Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks at various periods of fermentation. Five isolates namely, J-1-S4, J-1-S13, J-1-S22, 2 m-40-15-R2, and P-1-S8, were identified as Halobacterium salinarum with slightly different colony and morphological characteristics among isolates. Starters of five isolates were prepared and added to the anchovy mixed with 25% solar salt and fermented for 180 days at 30–35°C. Halophilic bacteria/archaea counts of inoculated samples were decreased and undetected after 120 days of fermentation. At 180 days of fermentation, α-amino group contents of inoculated fish sauce samples (856–1010 mM) and total nitrogen content (2.2%–2.5%) were higher than the control without archaea inoculation (p < 0.05). All samples contained low amounts of biogenic amines, suggesting that all starters were not biogenic amine formers. The major volatile compound found in samples inoculated with H. salinarum P-1-S8 and H. salinarum 2 m-40-15-R2 was 3-methylbutanal, which contributes to the meaty note. Dimethyl disulfide, a compound that contributes to fecal note, was detected in all inoculated samples in a lower amount than in the commercial fish sauce (p < 0.05). Thus, H. salinarum accelerated protein hydrolysis and produced desirable volatile compounds during fish sauce fermentation in a strain-specific manner.