Food Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakon Ratchasima, Thailand.
J Agric Food Chem. 2011 Aug 10;59(15):8401-8. doi: 10.1021/jf201953v. Epub 2011 Jul 12.
The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus 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. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.
从鱼露醪中分离得到的四氢片球菌有望作为一种改善鱼露风味的发酵起始菌。将 4 株从鱼露醪中分离得到的四氢片球菌分别接种到含 25%NaCl 的凤尾鱼混合液中，接种菌液的细胞密度约为 10(6) CFU/mL。经四氢片球菌发酵 6 个月的鱼露样品的游离氨基酸含量为 780-784 mM。添加 MRC10-1-3 和 MCD10-5-10 株四氢片球菌可降低组胺（P<0.05）。接种四氢片球菌的鱼露中总氨基酸含量较高，主要以谷氨酸为主。鱼露中的主要挥发性化合物为 2-甲基丙醛、2-甲基丁醛、3-甲基丁醛和苯甲醛。接种四氢片球菌的鱼露样品具有降低二甲基二硫醚的能力，二甲基二硫醚是一种具有粪便气味的化合物。利用四氢片球菌发酵鱼露可以改善鱼露产品的氨基酸组成和挥发性化合物，并降低生物胺含量。
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