AUTHOR=Gao Pei , Xia Wenshui , Li Xinzhi , Liu Shaoquan 

TITLE=Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

JOURNAL=Frontiers in Microbiology

VOLUME=10

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.02300

DOI=10.3389/fmicb.2019.02300

ISSN=1664-302X

ABSTRACT=<p>Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts (<italic>Torulaspora delbrueckii</italic> Biodiva, <italic>Saccharomyces cerevisiae</italic> Lalvin EC-1118 and <italic>Pichia kluyveri</italic> Frootzen) and one dairy yeast (<italic>Kluyveromyces marxianus</italic> NCYC1425) were employed as single starter cultures, respectively, and were compared with one soy sauce yeast (<italic>Candida versatilis</italic> NCYC1433). Each yeast showed different growth kinetics and fermentation performance. Compared with <italic>C. versatilis</italic> NCYC1433, other yeasts presented a significant higher rate of glucose consumption (<italic>P</italic> &lt; 0.05). Besides, <italic>K. marxianus</italic> NCYC1425 and <italic>P. kluyveri</italic> Frootzen produced more citric acid and succinic acid, respectively, while <italic>S. cerevisiae</italic> Lalvin EC-1118 exhibited higher pyruvic acid production. Significant lower levels of total free amino acids were observed in samples inoculated with wine yeasts relative to other yeasts (<italic>P</italic> &lt; 0.05). Non-soy sauce yeasts produced increased various levels of esters and alcohols without traditional fish sauce unpleasant odorants, especially <italic>K. marxianus</italic> NCYC1425 and <italic>P. kluyveri</italic> Frootzen. The results confirmed that non-soy sauce yeasts are suitable for fish sauce flavor compound modification and to develop a fast fermentation process for saltless fish sauce from fish head, which could increase the acceptability of fish sauce and improve the utilization of fish by-products.</p>