Record Details


Field	Value

Title	Microbial and biochemical changes during the fish sauce fermentation

Names	Lalitha, K.V. Nair, A.L. Surendran, P.K. Gopakumar, K.
Date Issued	1995 (iso8601)
Abstract	Microbial and biochemical changes in three samples of high salt concentration fermented fish sauce were evaluated. All samples showed lowering of pH. While the concentration of salt decreased after the first month, the total solids, total nitrogen, trimethylamine and total volatile base increased with storage. Results of the quantitative microbiological analysis revealed a significant number of viable bacteria were present in all the three sauces only during the first three weeks of fermentation. Qualitative analysis showed a gradual reduction of the Gram negative bacteria after two weeks of fermentation. Gram positive bacteria especially Bacillus predominated the microflora. Low numbers of halophilic microorganisms were found throughout the fermentation process. The halophilic isolates were found to be yeasts - Debatyomyces hansenii. Lactic acid bacteria were not found during the fermentation presumably inhibited by the high salt concentration in the environment.
Genre	Article
Topic	fish sauce
Identifier	FAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , India

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