Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste. Issue 4 (21st April 2022)

• Record Type: Journal Article
• Authors: Yuan, Li; Zhang, Qianqian; Zheng, Zhiying; Zhou, Jing; Cui, Yixin; Jin, Wengang; Gao, Ruichang
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 4(2022)
• Page Start: 332
• Page End: 343
• Publication Date: 2022-04-21
• Subjects: Protease-producing bacteria -- mixed starter cultures -- fermented fish paste -- Chinese long-snout catfish -- flavor; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2048154
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: In this study, six protease-producing halophilic bacterias were isolated from traditional shrimp paste. These strains were used as mixed starter culture to ferment minced catfish muscle. The pH and total volatile base nitrogen in the group with mixed starter cultures (ZB) was lower than that of the group without starter (ZA). The total acidity and the content of amino acid nitrogen and free amino acid in ZB was higher. Additionally, the ZB exhibited a strong umami and fermented flavor. The results show that protease-producing bacteria could improve the flavor and nutritive value of fermented Chinese long-snout catfish by-products. Graphic abstract: uf0001