Physicochemical and Microbiological Changes Associated with Bakasang Processing—A Traditional Indonesian Fermented Fish Sauce

Abstract

The production of ‘Bakasang’, an Indonesian fermented fish sauce, was replicated in the laboratory in order to study the physicochemical and microbiological changes associated with the process. Bakasang samples were produced by incubating mixtures of small sardine (Engraulis japonicus) at different concentrations of sodium chloride and glucose at 37°C for 40 days. Changes in pH, total soluble nitrogen, total free amino nitrogen, amino acid composition and total plate counts were observed. The isolation and identification of microflora were also performed. In general, the pH decreased throughout the incubation period, irrespective of NaCl and glucose concentrations. Increases in the amounts of total soluble nitrogen and total free amino nitrogen were noticed during the 40 days of fermentation. The amino acids, glutamic acid, alanine, isoleucine, and lysine were prominent at the end of the process. The total plate count increased during the first 10 days and then decreased gradually for both total microbial population and lactic acid bacteria population.Micrococcus,StreptococcusandPediococcusspp were predominantly present during Bakasang fermentation.

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

“…Ijong and Ohta [27] reported that the pH of a traditional Indonesian fermented fish sauce Bakasang ranges from 5.9 to 6.5. Mizutani et al [11] evaluated the pH of 15 commercial fermented fish products and reported pH values of between 5.3 and 6.7.…”

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

“…The pH values of the finished products ranged from 4.5 to 5.5. Several other researchers have reported similar results for the pH values of different fermented fish and bean pastes [17][18][19].…”

Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

“…Samples produced with NaCl at 6% showed less autolysis than samples with 2%. Addition of the higher amount of NaCl could have slowed down the breakdown of the fish meat by autolysis or microbial activities (Ijong and Ohta, 1996).Control of natural fermentation by addition of amine-negative starter cultures has been suggested to prevent amine formation (fish fermented) (Roi-Sagués and Eerola, 1997 Time (days)…”