The Use of Selected Lactic Acid Bacteria Isolates for Acceleration of Fermented Fish (Pla-ra) Process

Abstract

Lactic acid bacteria (LAB) have important influences on fermented fish (Pla-ra) and other fermented foods. By using the selected LAB as a starter culture, Pla-ra fermentation could be accelerated and could yield a good quality product. Thirty seven samples of marine fish Pla-ra bought from four markets in Bangkok, Pathumthani, Samutprakan and Sumutsakom were used in this experiment. The proteolytic Lactobacillus plantarum code number 5.25 and Lactobacillus brevis code number 10.5 were isolated from the samples. They exhibited good growth and lactic acid production in a culture medium which contained roasted rice as a carbohydrate source in a 15 % NaCl environment. The code numbers 5.25 and 10.5 were selected as starter cultures in the simulated marine fish (Rastrelliger neglectus) fermentation. The products of Pla-ra which were cooked were rated satisfaction scores by taste panelists and pathogenic bacteria could not be detected from the products. It can be concluded that Lactobacillus plantarum code number 5.25 and Lactobacillus brevis code number 10.5 are potential isolates to be used as starter cultures in commercial marine fermented fish.