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Improving Production and Quality of Fermented Fishery Products through Starter Culture Technology

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Author Affiliations

  • 1Department of Food Science, Mae Fah Luang University, Thailand and Department of Biotechnology, Mandalay Technological University, Mandalay, Myanmar and Department of Advanced Science and Technology, Nay Pyi Taw, Myanmar
  • 2Department of Biotechnology, Mandalay Technological University, Mandalay, Myanmar
  • 3Department of Food Science, Mae Fah Luang University, Thailand

Int. Res. J. Biological Sci., Volume 13, Issue (4), Pages 17-24, November,10 (2024)

Abstract

This study was aimed to improve production and quality of fermented fishes through starter culture technology. Total acidity, the pH and salt content in one sample of Plaa-som and two samples of Pla-ra were determined. Total acidity of three samples were 0.18%, 0.207% and 0.234%. pH were 8.34, 6.19 and 5.619 (w/w) respectively. Salt contents of these samples were 5.55%, 4.38% and 4.09% (w/w). Randomly picked 82 colonies on CaCO3 MRS agar plates from the samples were all confirmed to be lactic acid bacteria (LAB) as 44 colonies exhibited Gram-positive, catalase negative and sugar-fermentative characteristics. LAB counts from Pla-ra from Chiang Rai (Sample II) were 10 log CFU/g. According to microscopic morphology, 9.16% are cocci and 90.24% are rod in isolation of lactic acid bacteria from fermented fishes. Only 12 isolates were found to be clear zoned on Skim Milk Agar in screening of LAB for protease activity. These isolates showed antifungal activity against 6 strains of Colletotrichum species. Isolated bacteria 15 III, 133 and 24 III were the best strains for the antifungal activity. The enzyme activity of 24 III was 1.2 U ml-1 and the highest in all isolates. This strain was selected for preparation of fermented fishery products. During fermentation, pH dropped slightly to 4.1 and total acidity increased to 1.35% in sample 5. Salt content in the Plaa-som was found to be 1.753% (w/w). Maximum counts of LAB and TVC were 11.5 log CFU/g and 22.81 log CFU/g in sample 5, respectively.

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