Weissella halotolerans as a Starter Culture to Enhance GABA Production in Vietnamese Fish Sauce

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Title:	Weissella halotolerans as a Starter Culture to Enhance GABA Production in Vietnamese Fish Sauce
Authors:	Chen, Yo-Chia Quynh, Tran Nhu Hsieh, Shu-Ling Hu, Chun-Yi
Contributors:	健康暨護理學院
Keywords:	Weissella halotolerans halophilic VBN GABA (γ-butyric acid)
Date:	2020-07
Issue Date:	2021-10-28T06:05:36Z (UTC)
Abstract:	The aims of this study were to inoculate halophilic lactic acid bacteria as starter cultures for fish sauce fermentation. We used strain Weissella halotolerans BCRC 14050 and analyzed the growth condition of strain in different salt concentration and pH value, and we analyzed volatile basic nitrogen (VBN), total organic acid, and GABA content of fish sauce. The optimal pH condition for W. halotolerans BCRC 14050 cultivation is pH7.0 (1.95×106 cells/mL), while optimal salt condition is 12% NaCl (8.5×106 cells/mL). As to VBN, the original has the lowest VBN (15.29 mg/100g), while original inoculated with Weissella halotolerans BCRC number 14050 and 1% monosodium glutamate is highest (18.45 mg/100g), and titration of organic acid of fish sauce detection, Fish sauce + W. halotolerance group has the highest organic acid content (0.162%), and original inoculated with W. halotolerans BCRC number 14050 and 1% monosodium glutamate is lowest (0.144%), and highest GABA content (429.263 ± 14.34 mg/L). In conclusion, the use of W. halotolerans as a fish sauce fermentation starter causes the raising of VBN, total acid percentage, and GABA content in fish sauce products.
Appears in Collections:	[Department of Food Science and Nutrition] Papers

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