海洋細菌が産生するプロテア-ゼの魚醤油速醸への利用

概要

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To shorten the fermentation period of fish sauce, one of the indispensable condiments in Southeast Asia, the partially purified protease produced by a moderately halophilic marine bac-terium Pseudomonas sp., was applied to the fermentation process. The experimental results indicated that the addition of the enzyme could hydrolyze fish bodies, Sardinops melanosticta, into fish sauce rapidly, and the product contained nutritious amino acids, especially glutamic acid, lysine, aspartic acid, serine, threonine, alanine and methionine at high concentration. The Pseudomonas sp. protease was able to shorten the fermentation period of fish sauce, from 1.5-3 years to 3-6 months. The organoleptic test proved that he product made by addition of the protease has a fairly good taste and fine quality compared with the products on the market processed by traditional fermentation.
日本水産學會の論文