食品加工与技术杂志

抽象的

Characteristics of Physicochemistry , Microbiology and Antibacterial Activities from Fermentation of Viscera Fish Sauce

Martha Loana Wattimena, Johanna Louretha Thenu, Max Robinson Wenno, Dessyre M. Nandissa dan, Dwight Soukotta

The fermentation process involved the hydrolysis of lactic acid bacteria, single amino acid and peptide were produced and were accounted for their antibacterial activity. This study aims to determine the physical and chemical characteristics, total lactic acid bacteria, total plate count, and antibacterial activity of tuna viscera sauce. The research results showed physicochemical characteristics including color (L* 8.3, a* 1.3 and b* 5.7), viscosity of 10.38 cP, pH 5.00, salt content of 13.21%, total acid 0.74% and TVBN 28.00 mgN/gr) Proximate analysis were also identified, resulting in moisture 62.87%, ash 1.37%, protein 23.18% and carbohydrate 0.42%. The total lactic acid bacteria and total plate count respectively were 2.3 log CFU/gr and 2.3 × 101 CFU/gr. The results of the antibacterial activity tested on three pathogenic bacteria, Vibrio pharahaemolyticus, Salmonella typhimurium, and Escherichia coli, showed inhibition with the presence of clear zones.