Journal ArticleDOI
Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.
TLDR
The results of the present study demonstrate that Psychrobacter sp.Abstract:
A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further.; Results: The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P < 0.05). Furthermore, the inoculation of Psychrobacter sp. SP-1 significantly decreased total volatile basic nitrogen content and biogenic amines content (P < 0.05), which were regarded as harmful compounds in foods.; Conclusion: The results of the present study demonstrate that Psychrobacter sp. SP-1 can be used as a potential starter culture for improving fish sauce quality by fermentation. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.read more
Citations
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Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases.
TL;DR: Aminopeptidases are widely used for the synthesis of biopeptides and amino acids, and found to be efficient than chemical synthesis, thus having biological as well as environmental significance.
Journal ArticleDOI
Determination of microbial diversities and aroma characteristics of Beitang shrimp paste.
TL;DR: The relationship between bacteria and aroma formation under different raw materials was expected to improve the quality of BSP.
Journal ArticleDOI
Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products
TL;DR: In this article, the effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of fermented longsnout catfish minced meat were investigated.
Journal ArticleDOI
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions
TL;DR: The microbiota in the brine during the ripening process was mainly characterized by DNA-based, culture-independent methods and was dominated by Gammaproteobacteria and Bacilli with the largest variance between samples associated with the genera Psychrobacter and Lactobacillus.
Journal ArticleDOI
Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin.
TL;DR: Results suggest that YEF and βCD treatment deteriorated physical and functional properties of TPSG, but PAC filtration reduced fishy odor without compromising physiochemical andfunctional properties and is recommended for T PSG deodorization.
References
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Journal ArticleDOI
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TL;DR: The phylogenetic diversity was determined for a microbial community obtained from an in situ growth chamber placed on a deep-sea hydrothermal vent on the Mid-Atlantic Ridge and the prevalence of clones related to thermophilic microbes that use hydrogen as an electron donor and sulfur compounds indicates the importance of hydrogen oxidation and sulfur metabolism at deep- sea hydroThermal vents.
Journal ArticleDOI
Polyamines in food and their consequences for food quality and human health
TL;DR: Although the bioavailability and the mechanism of the uptake of polyamine in the gastrointestinal tract are not fully established, it is evident that at least some proportion of the polyamines in the diet can be absorbed and utilized by the body.