期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：3
页码：202-203
DOI：10.19026/ajfst.10.2053
出版社：MAXWELL Science Publication
摘要：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.
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