Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
Issued Date
2022-12-01
Resource Type
ISSN
00221147
eISSN
17503841
Scopus ID
2-s2.0-85142190197
Pubmed ID
36374210
Journal Title
Journal of Food Science
Volume
87
Issue
12
Start Page
5375
End Page
5389
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Science Vol.87 No.12 (2022) , 5375-5389
Suggested Citation
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/20.500.14594/83073
Title
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
Author's Affiliation
Other Contributor(s)
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.