Effect of sucrose and halophilic lactic acid bacterium Tetragenococcus halophilus on chemical characteristics and microbial proliferation during fish sauce fermentation
Effect of sucrose and halophilic lactic acid bacterium Tetragenococcus halophilus on chemical characteristics and microbial proliferation during fish sauce fermentation
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蔗糖和嗜盐乳酸菌嗜盐四联球菌对鱼酱发酵过程中化学特性和微生物增殖的影响
DOI：
10.1111/j.1745-4565.2012.00392.x
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发表时间：
2012
期刊：
影响因子：
--
通讯作者：
Funatsu Y
中科院分区：
文献类型：
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作者：
Shozen K-I;Satomi M;Yano Y;Yoshida M;Fukui Y;Takano T;Funatsu Y
本研究的目的是利用未充分利用的红肉鱼生产安全、优质、组胺含量低、味道浓郁的调味品。采用深海胡瓜鱼小规模工业化生产三种鱼酱，不仅使用曲霉，还使用蔗糖（S）[S样品]或嗜盐乳酸菌嗜盐四联球菌（T）[T样品]或同时使用S和T[S加T样品]，在室温下培养224天。对照鱼酱（Control）既不使用S也不使用T制备。与5 log/g或更高的MPN计数水平相比，在S加T样品中发现组胺产生细菌增殖的时间较短（约30天）并且发酵过程中组胺积累水平较低（<50 ppm）。然而，在 S 和 T 样品以及对照中发现，发酵过程中产生组胺的细菌增殖时间较长（约 75-100 天），且组胺积累水平较高（>1,000 ppm）。此外，S plus T样品在发酵结束时鱼露醪中的游离氨基酸含量高于其他样品。 实际应用最近，为了有效利用未充分利用或未利用的鱼类以及鱼类加工厂的废物排放，日本对鱼露的需求逐年增加。自牛海绵状脑病爆发以来，消费者也要求使用来自海洋哺乳动物的安全可靠的高档调味品。很明显，使用蔗糖和嗜盐乳酸菌 T 的鱼露醪液的 pH 值。 发酵初期嗜盐菌很快下降至4.8。结果，抑制了产生组胺的细菌增殖和组胺积累，并在发酵结束时获得了高水平的鱼露醪的呈味活性成分和必需氨基酸。
The aim of this study was to make use of underutilized red‐flesh fishes and produce safe and high‐quality condiment, which have a low histamine level and a rich taste. Three kinds of fish sauces were produced on a small industrial scale from the deep‐sea smelt, using not onlykojimold but also sucrose (S) [S sample] or halophilic lactic acid bacteriumTetragenococcus halophilus(T) [T sample] or both S and T [S plus T sample] at room temperature for 224 days. A control fish sauce (Control) was prepared using neither S nor T. In comparison with 5 log/g or more of MPN count level, the short term of histamine‐producing bacterial proliferation (approximately 30 days) and low level of histamine accumulation (<50 ppm) during fermentation were found in the S plus T sample. However, the long period of histamine‐producing bacterial proliferation (approximately 75–100 days) and high level of histamine accumulation (>1,000 ppm) during fermentation were found in the S and T samples and the Control. Moreover, free amino acid levels in the fish sauce mash at the end of fermentation were higher in S plus T sample than in the other samples.Practical ApplicationsRecently, the demand for fish sauces has been increasing in Japan year after year for the purpose of efficient utilization of underutilized or non‐utilized fishes and discharge of wastes from fish processing factories. Consumers also have requested safe and secure high‐grade condiments from marine mammalian sources since the outbreak of bovine spongiform encephalopathy. It is clear that pH value in the fish sauce mash using both sucrose and halophilic lactic acid bacteriumT. halophilusquickly declined to 4.8 at initial stage of fermentation. As a result, histamine‐producing bacterial proliferation and histamine accumulation were restrained and high levels of taste‐active components and essential amino acid of the fish sauce mash at the end of fermentation were obtained.