Research Article | OPEN ACCESS
The Use of Water Seal Fermentor in Fish Fermentation of Bekasam
Basuni Hamzah
Department of Agriculture Technology, Faculty of Agriculture, Sriwijaya University, Jalan Raya Palembang-Indralaya Km. 32, Ogan Ilir, South Sumatera, 30662, Indonesia
Advance Journal of Food Science and Technology 2016 3:202-203
Received: May ‎16, ‎2015 | Accepted: June ‎22, ‎2015 | Published: January 25, 2016
Abstract
Fermentation of fresh water fish using water seal fermentor was studied. In the experiment, 3 concentration of salt were applied, namely, 2, 4 and 6%, respectively. The sample of products was observed every week until week 4. The result showed that the lowest final pH was at salt concentration of 4%. At the end of fermentation at concentration of 4%, Lactobacillus plantarum had been predominantly to grow. However, less salt concentration tended to be less selective of Lactic Acid Bacteria. Probably other than lactic acid bacteria also had been grown, inhibiting the growth of Lactobacillus plantarum. At the concentration of 6% there was predominantly growth of Leuconostos mesentroides and less Lactobacillus plantarum had been grown. At low pH such as at salt concentration of 4%, the pH value was 4.12 will be much more preserved comparing to other two salt concentrations. The use of water seal fermentor would keep the temperature about 18°C. The temperature which lower than ambient temperature along with certain salt concentration would be the best way to select LAB microorganisms.
Keywords:
Bekasam, fermented fish, lactic acid bacteria, Lactobacillus plantarum, Leuconostos mesentroides,
References
-
Caplice, E. and G.F. Fitzgerald, 1999. Food fermentations: Role of microorganisms in food production and preservation. Int. J. Food Microbiol., 50: 131-149.
CrossRef -
Essuman, K.M., 1992. Fermented Fish in Africa: A Study of Processing, Marketing and Consumption. FAO Fisheries Technical Paper No. 329, Rome, pp: 80.
-
Kimizuka, A., T. Mitsutani, K. Ruddle and N. Ishige, 1992. Components of fermented fish products. J. Food Compos. Anal., 5(2): 152-159.
CrossRef -
Rahayu, E.S., 2010. Lactic acid bacteria and their role in food and health: Current research in Indonesia. Proceeding of the 5th International Conference of Indonesian Society for Lactic Acid Bacteria (IC-ISLAB), November 13.
-
Wijaya, A., U. Rosidah and R. Pambayun, 2008. Komposisi bakteri asam laktat asal bekasam dan analisis aktivitas bile salt hydrolase. Makalah oral. Proceeding of Prosiding Seminar Nasional Perhimpunan Mikrobiologi Indonesia (PERMI). Soedirman University, Purwokerto, Indonesia.
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|