Halophilic Bacteria Potential for Development of Thai Fish Sauce Industry
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Date
2011-01-24
Authors
Sirilak Namwong
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Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม
Abstract
Thai fish sauce, a traditional seasoning with salty flavor and mild fishy smell, is a clear brown liquid derived from fish fermented with salt in natural conditions for 12-18 months. During the fish sauce fermentation process,proteinase-producing halophilic bacteria were isolated and their proteinases were characterized, in order to speed up the degradation of fish protein during fermentation. Recently, acceleration of fish sauce fermentation was investigated using the combination of halophilic bacteria as a starter culture and commercial proteinases. The fermentation process was completed within 4 months and the fermented product comprised of overall sensory characteristics of traditional fish sauce. Therefore, the acceleration of fish sauce fermentation may expand the growth of the fish sauce industry that is limited by high capital investment of land and extremely long fermentation time, and increase the export of Thai fish sauce worldwide.
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Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม; Volume.29 Numer.4 october-december 2010; 470-477