Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish
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Rachatida Det-udom [1] ; Sarn Settachaimongkon [1] ; Chuenjit Chancharoonpong [2] ; Porrarath Suphamityotin [4] ; Atchariya Suriya [3] ; Cheunjit Prakitchaiwattana [1]
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[1] Chulalongkorn University
Chulalongkorn University
Tailandia
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[2] Kasetsart University
Kasetsart University
Tailandia
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[3] Udon Thani Rajabhat University
Udon Thani Rajabhat University
Tailandia
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[4] Department of Food Science and Technology, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima, Thailand
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 29, Nº 3, 2023, págs. 266-274
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102–106 in solid-state (SSF) and 106–109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtilis and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions.
