Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste
Li Yuan, Qianqian Zhang, Zhiying Zheng, Jing Zhou, Yixin Cui, Wengang Jin, Ruichang Gao
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.
Topics & Concepts
CatfishStarterFood scienceShrimpFermentationProteaseFlavorBacteriaChemistryBiologyBiochemistryFisheryFish <Actinopterygii>EnzymeGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects