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KMID : 1134819960250050885
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.885 ~ p.891
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Critical Review on the Microbiological Standardization of Salt - Fermented Fish Product
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Hur Sung-Ho
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Abstract
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Various problems in fermented fish products have been a major obstacle to manufacture the product in large scale, which is mainly concerned with the food safety. In this review, salt-fermented anchovy was selected to elucidate the characteristics of microorganisms involved in fermentation; thereby, it is suggested for research areas to achieve the Quality improvement of the product. Different microorganisms were involved in fermentation of anchovy. Dominant species were reported to be Bacillus sp., Pseudomonas sp., and Micrococcus sp.; other microorganisms were Vibro sp., Clostridium sp., Serratia sp., Achromobacter sp., Streptococcus sp., Brevibacterium sp., Halobacterium sp., Flavobacterium sp., Corynebacterium sp., Acinetobacter sp., Sarcina sp., Staphylococcus sp., Torulopsis sp., and Saccharomyces sp. To standardize the Quality of fermented fish products, screening and isolation of promising microorganisms should be carried out to develop different types of products; at the same time, proper sanitation control should be employed to keep the commercial value of the product by prolonging the shelf life.
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KEYWORD
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salt-fermented fish product, icroorganism, uality criteria
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