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- W2334373609 abstract "Accelerated production of fish sauce by adding some halophilic bacteria was studied. Sardines (200g) were cut into 2-3cm pieces, uneviscerated and well mixed with 50g of salt. Bacillus C1 and Bacillus C6, isolated from Chinese fish sauce and strain No. 3-19-1, isolated from sand of Kinko Bay were cultured in Sehgal and Gibbons Complex (SGC) medium with 3M NaCl and pH 6.6-6.8. The bacteria were harvested on the day of their maximal growth. Each of the bacterial slurry (12.5ml) was added to the mixture of fish pieces and salt and put into glass jar. To the control without bacteria, 12.5ml of solution containing NaCl and MgSO4, the concent-rations of which were identical with the cultural medium was added. Progress in proteolysis of fish sauce was investigated by determining pH, total soluble nitrogen content, amino-type nitrogen content and volatile basic nitrogen content of fish sauce throughout the fermentation process. Bacillus C1 showed remarkable effect on accelerating the process. The liquefaction step could be finishedwithin 3 months. Ripening at various conditions was investigated and it was observed that volatile organic acids appeared within one month in the sample ripened at 30°C under reciprocal shaking. Free amino acids of fish samples were determined and it was recognized that there was no great difference in free amino acid profile of control and that of bacteria-added samples." @default.
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- W2334373609 date "1982-01-01" @default.
- W2334373609 modified "2023-09-27" @default.
- W2334373609 title "Study on the use of halophilic bacteria in production of fish sauce." @default.
- W2334373609 doi "https://doi.org/10.3136/nskkk1962.29.10_623" @default.
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