Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37

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• 作者：Natteewan Udomsil^a ; ^d ; Shu Chen^b ; Sureelak Rodtong^c ; ^d ; Jirawat Yongsawatdigul^a ; ^d ; ^{jirawat@sut.ac.th}
• 关键词：Fish sauce ; Fermentation ; Virgibacillus sp. ; Tetragenococcus halophilus ; qPCR ; Co-culture ; Volatile compound ; Amino acid
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：930-938
• 全文大小：547 K
• 卷排序：73

文摘

The use of combined starter cultures improves fish sauce fermentation and quality. qPCR was used to quantify inoculated cultures in fish sauce fermentation. The growth of the inoculated cultures was higher in the sequential inoculation. The extent of protein hydrolysis was highest in the sequential inoculation. The content of desirable aldehydes was enhanced by the sequential inoculation.