title: Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.
abstract: BACKGROUND
  A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further.
  
  
  RESULTS
  The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P < 0.05). Furthermore, the inoculation of Psychrobacter sp. SP-1 significantly decreased total volatile basic nitrogen content and biogenic amines content (P < 0.05), which were regarded as harmful compounds in foods.
  
  
  CONCLUSIONS
  The results of the present study demonstrate that Psychrobacter sp. SP-1 can be used as a potential starter culture for improving fish sauce quality by fermentation. © 2017 Society of Chemical Industry.
authors.affiliation: Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China.|Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang, China.
authors.forename: Bin
authors.initials: B
authors.lastname: Zheng
authors.affiliation: Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Qingdao Entry-Exit Inspection and Qunarantine Bureau, Qingdao, Shandong, China.
authors.forename: Xiaoxia
authors.initials: X
authors.lastname: He
authors.affiliation: Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
authors.forename: Shiwei
authors.initials: S
authors.lastname: Hu
authors.affiliation: Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
authors.forename: Shijie
authors.initials: S
authors.lastname: Li
authors.affiliation: College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
authors.forename: Meiling
authors.initials: M
authors.lastname: Chen
authors.affiliation: Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jiang
mesh_terms: D000818:Animals; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology*; D005399:Fishes / Q000382:microbiology*; D005421:Flavoring Agents / Q000032:analysis; D005516:Food Microbiology / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis; D044096:Psychrobacter / Q000378:metabolism*; D011786:Quality Control; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: Psychrobacter; biogenic amine; fermentation; fish sauce; halophilic; improvement