Document Detail


The use of <i>Tetragenococcus halophilus</i> as a starter culture for flavor improvement in fish sauce fermentation.
MedLine Citation:
PMID:  21710980     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The potential of <i>Tetragenococcus halophilus</i> as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of <i>T. halophilus</i> isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with approximate cell count of 10<sup>6</sup> CFU/ml. α-Amino content of 6-month-old fish sauce samples inoculated with <i>T. halophilus</i> was 780-784 mM. The addition of <i>T. halophilus</i> MRC10-1-3 and <i>T. halophilus</i> MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with <i>T. halophilus</i> 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. <i>Tetragenococcus halophilus</i>-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound attributing to a fecal note. The use of <i>T. halophilus</i> for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.
Authors:
Natteewan Udomsil; Sureelak Rodtong; Yeung Joon Choi; Yanling Hua; Jirawat Yongsawatdigul
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-6-28
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Jun 
Date Detail:
Created Date:  2011-6-29     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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