#proteolyticactivity
LightNews LightNews
ftbjournal.bsky.social
Accelerating Fish🐟 Sauce Fermentation: Integrating Microbial, Biochemical and Physical Transformations for Optimised Processing⚗️
www.ftb.com.hr/archives/201...
#backslopping #autolysis #proteolyticactivity #SDG2 #SDG12 #fishsauce #ftbjournal
The chemical, microbial and sensory transformations involved in fish sauce fermentation and approaches to accelerating the process are summarised. Fish mixed with salt undergoes autolysis and hydrolysis, breaking down proteins and muscle tissue to form liquid fish sauce. Changes in microbial communities and the activity of enzymes, salts and microorganisms influence protein degradation, texture, colour and flavour development. Fermentation may be accelerated through backslopping and starter cultures, particularly Bacillus, Tetragenococcus and Virgibacillus strains, to enhance proteolytic activity and improve flavour profiles.
October 29, 2026 at 9:56 AM