title: 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.
authors.affiliation: Food Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakon Ratchasima, Thailand.
authors.forename: Natteewan
authors.initials: N
authors.lastname: Udomsil
authors.forename: Sureelak
authors.initials: S
authors.lastname: Rodtong
authors.forename: Yeung Joon
authors.initials: YJ
authors.lastname: Choi
authors.forename: Yanglin
authors.initials: Y
authors.lastname: Hua
authors.forename: Jirawat
authors.initials: J
authors.lastname: Yongsawatdigul
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000378:metabolism; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000378:metabolism; D056569:Enterococcaceae / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D005285:Fermentation; D005396:Fish Products / Q000032:analysis / Q000382:microbiology*; D005399:Fishes / Q000382:microbiology*; D005421:Flavoring Agents / Q000032:analysis* / Q000378:metabolism
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D005421:Flavoring Agents