2021
DOI: 10.1111/ijfs.15183
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Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Abstract: The present study was aimed to improve the value of native species Sardinella longiceps by fermentation method. Throughout the fermentation process, Halophilic archaeal diversity (10 3 -10 7 log CFU/g) with their biochemical changes was observed. Overall, 67 archaeal isolates were isolated in various stages of fermentation and its belonging to sixteen genera dominated by Halobacterium (16), Natronobacterium (9), Halococcus (8), Halomicrobium (5), Halorubrum (4) and Haloalkalicoccus (4) which were identified by… Show more

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Cited by 13 publications
(5 citation statements)
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“…Autolytic enzymes might have caused degradation of proteins, resulting in the formation of volatile bases. During fish fermentation, salt-soluble and watersoluble proteins degrade into peptides and amino acids by microbial or indigenous proteases, increasing free amino acids and non-protein nitrogen causing the TVBN to increase [28], along with the volatile compounds, which one of the volatile compounds account for specific aroma for the fermented fish [41]. High TVBN content has been associated with a high degree of fermentation that usually has no apparent ammonia-like odor in the fermented product.…”
Section: Total Volatile Base Nitrogen (Tvbn)mentioning
confidence: 99%
See 1 more Smart Citation
“…Autolytic enzymes might have caused degradation of proteins, resulting in the formation of volatile bases. During fish fermentation, salt-soluble and watersoluble proteins degrade into peptides and amino acids by microbial or indigenous proteases, increasing free amino acids and non-protein nitrogen causing the TVBN to increase [28], along with the volatile compounds, which one of the volatile compounds account for specific aroma for the fermented fish [41]. High TVBN content has been associated with a high degree of fermentation that usually has no apparent ammonia-like odor in the fermented product.…”
Section: Total Volatile Base Nitrogen (Tvbn)mentioning
confidence: 99%
“…6c). The allowable range of TVBN in fermented fish product is difficult to explain because it varies depending on the species, sex, age of the fish, catching region and season of fishing [41].…”
Section: Total Volatile Base Nitrogen (Tvbn)mentioning
confidence: 99%
“…Our team has extensive knowledge and research experience that has translate into high quality publications(5-13),( 14), (15), (16,17), (18), (19), (20)(21)(22)(23)(24) Thus, objectives were to verify and characterise the presence of burnout syndrome in a sample of undergraduate and postgraduate students…”
Section: Introductionmentioning
confidence: 99%
“…Lots of research has been conducted on the psychiatric issues of medical students. (7)(8)(9)(10)(11)(12)(13)(14)(15),( 16), (17), (18,19), (20), (21), (22)(23)(24)(25)(26). The aim of this study is to analyse the number of people suffering from stress, depression, anxiety, etc.…”
Section: Introductionmentioning
confidence: 99%