University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

349

Pages:

2
Author:

Amal J.

which components of the helenegenous microflora dominateLAB included in early starters were. mainly Lactobauillus plantarumpediococcus acidilatici. and ped. pentosaceresausage fermentation are conducted at temperatures rangingfrom 15°C up to in excess of 40°, depending on the starter used,and last for 20-60h.-The relative humidity is also controlled to ensure that a slowdaying of the product commences. Aud production and the decreaseof the PH to below 5.2 promote the coagulation of meatprotein and this aids moisture. expulsion and development of thedesired texture and flavour.H also contributes to the microbiological Stability and safety ofthe productFermented fish-fermented fish is applied to two groups of product, mostlyconfined to east and South east. Asia: the more widely knownfish, Salt formulation Such as fish sauces and pastes, and fish/Salt. 1 corbohydiale blends-fish sauces and pastes are usually made from a variety ofsmall fish which are. packed into tanks or (are with Salt usuallyat a ratio of around three parts fish to one part Balt -The is more than Sufficient to saturate the aqueous phase;to produce an aw below 0.75 and arrest the normalpattern of spoilage.-In products Such as Burong-Isda (philippine) pla-jao andpla-som - (Thailand) and 1-sushi ( Japan), cleaned fish fleihis dry salted with about 10-20% salt and left for aperiod of up to a day.-The flesh is then usually removed from the brine that developand may be subjected to further moisture reduction bySun-drying for a short period-lattic fermentation is then initiated by adder of Carbohydine.This is usually in the form of nice although traditionalsaccharifying agents (Koji Japan; look pang, Thailand ; ang-kakphilippines ) employing mould enzymes may be added Thereaccelerate the formentation Since most LAB are notanylolytic / and also increases the total acid produced.