Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp SP-1 fermentation

BACKGROUND: 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. (C) 2017 Society of Chemical Industry