Transcript Safety of traditional fermented fish : Research

“Safety of traditional fermented fish :
Research on protective cultures and
bacteriocins”
Minggu-1
Intoduction
Fermented fish are major importance food in
East and South-East Asia:
Indonesia: peda, bekasam, kecap, jambal
Philippines : Patis
Cambcodia dan Vietnam : nuoc-mam
Thailand dan Laos: Nam pla
China: luxia-you dan Jepang: Shottsuru
Korea: Jeotkal, sikhe, liquid part of jeotkal
Endogenous and microbial protease
They hydrolyze protein to be small peptide
Improve flavor, texture, functionality and
nutritional qualities of fermented fish (Lee,
1993)
Produce bioactive peptides: anti hypertensive, anti microbial, anti allergenicity effect,
and so on (Birschbach et al., 2004)
 also play a role in biochemical reaction,
reduce hystidine comes to histamin
Aim
The development of protective cultures
or bacteriocins, for improving the
safety and quality of selected
traditional fermented fish products
Scientific objectives
isolation of bacteriocin-producing strains
selection of strains with influence to the sensorial
characteristics and against pathogens
production of purified bacteriocins to be used as
protective substances
Development of Standard Operation Procedures
(SOPs)
Commercial objectives
improving the traditional sensorial profile of the
products
isolation of new protective cultures with positive
technological and antimicrobial characteristics
reduction of the total production cost
positive effect on the public health
Work Packages (WP):
WP1: Isolation and identification of the
indigenous strains of lactic acid bacteria (LAB)
from the naturally and ripened fermented fish
microflora
WP2: Screening of the isolated strains for the
production of bacteriocins
Work Packages (WP):
WP3: Genetic study of the bacteriocin
determinants
WP4: Purification of the bacteriocins produced
WP5: Pilot production of fermented fish
inoculated with pathogens, using the selected
protective cultures and/or bacteriocins
The benefits arising:
improvement of ripening of naturally fermented
fish
Collect and identify some strain of lactic acid
bacteria and micrococci, available for future
research
knowledge related to the use of new protective
starter cultures
The benefits arising:
experience of bacteriocin-production capacity of
the selected strains
experience of the purification of bacteriocins
use of molecular biology techniques, such as
PCR, for the molecular identification of bacterial
strains
The benefits arising:
development of SOPs (Standard Operating
Procedures)
transfer of scientific knowledge
communication and cooperation among the
research institutes and the fisheies industries
The benefits arising:
training of young researchers
preparation of PhD and Master theses,
publication of project results in scientific
journals, international and national
conferences