The Use of Water Seal Fermentor in Fish Fermentation of Bekasam

Hamzah, Basuni (2016) The Use of Water Seal Fermentor in Fish Fermentation of Bekasam. Advance Journal of Food Science and Technology, 10 (3). ISSN 2042-4868

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    Fermentation of fresh water fish using water seal fermentor was studied. In the experiment, 3 concentration of salt were applied, namely, 2, 4 and 6%, respectively. The sample of products was observed every week until week 4. The result showed that the lowest final pH was at salt concentration of 4%. At the end of fermentation at concentration of 4%, Lactobacillus plantarum had been predominantly to grow. However, less salt concentration tended to be less selective of Lactic Acid Bacteria. Probably other than lactic acid bacteria also had been grown, inhibiting the growth of Lactobacillus plantarum. At the concentration of 6% there was predominantly growth of Leuconostos mesentroides and less Lactobacillus plantarum had been grown. At low pH such as at salt concentration of 4%, the pH value was 4.12 will be much more preserved comparing to other two salt concentrations. The use of water seal fermentor would keep the temperature about 18°C. The temperature which lower than ambient temperature along with certain salt concentration would be the best way to select LAB microorganisms.

    Item Type: Article
    Subjects: Q Science > QR Microbiology
    S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Basuni Hamzah
    Date Deposited: 27 Jun 2016 11:42
    Last Modified: 27 Jun 2016 11:42

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