Fermenting Fish Paste Using Moderate Halophilic Bacteria
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Solution Overview
Problem
The freshwater fish processing industry in China lags behind the development of freshwater aquaculture, with traditional fermented aquatic products facing issues of long fermentation times, high salt content, and unstable product quality. Moderate halophilic bacteria, which can thrive in high-salt environments, offer a solution for improving the fermentation of fish paste by enhancing flavor and nutritional value while reducing contamination and salt content.
Innovation Solution
A method utilizing moderate halophilic bacteria such as Bacillus aquimaris, Bacillus hwajinpoensis, and Halobacillus faecis for the fermentation of fish paste, involving steps like treatment of raw materials, preparation of bacterial strains, addition of starter cultures, fermentation, stirring, and sterilization, to produce a low-salinity, high-nutrition fish paste with improved flavor and safety standards.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional fermentation method is used, then fish paste can be fermented, but fermentation time is long and product quality is unstable
Solution Approach 1:
The patent changes the key parameter of using extreme halophilic bacteria (requiring 15-30% NaCl) to moderate halophilic bacteria (growing in 3-15% NaCl). This parameter change enables fermentation in lower salt conditions, which reduces contamination risk and improves product quality stability while maintaining acceptable fermentation time
Solution Approach 2:
The patent uses moderate halophilic bacteria that are more readily available and easier to cultivate than extreme halophilic bacteria. These bacteria can be obtained from common saline environments and do not require specialized high-salt cultivation conditions, making the fermentation process more accessible and reliable
2Reliability
If extreme halophilic bacteria are used, then contamination of spoilage bacteria is reduced, but salt content becomes excessively high
Solution Approach 1:
The patent changes the salt concentration parameter from the extreme halophilic range (15-30% NaCl) to the moderate halophilic range (3-15% NaCl). This parameter change maintains the anti-contamination benefit by still using a relatively high salt environment, while reducing the final salt content to more acceptable levels for consumer products
3Reliability
If traditional high salt fermentation is used, then preservation is improved, but nutritional value and flavor are compromised
Solution Approach 1:
The patent optimizes the salt concentration parameter to the moderate range (3-15% NaCl), which is sufficient for preservation and contamination control but not excessively high to interfere with protein breakdown and nutrient release. This allows the moderate halophilic bacteria to effectively ferment the fish paste, producing amino acids and improving nutritional value while maintaining adequate preservation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in fish paste with lower volatile basic nitrogen content and histamine levels than national standards, ensuring high quality and safety, and significantly enhances the flavor and nutritional value, addressing the challenges of traditional fermentation processes.
Implementation Method 1
Method of fermentation of fish paste by medium halophilic bacteria
Implementation Method 2
many moderate halophilic bacteria have strong ability to secrete extracellular protease
Implementation Method 3
Moderate halophile bacteria grow in NaCl concentration range from 0.5 mol/L to 2.5 mol/L
Implementation Method 4
The cultured bacterial liquid is centrifuged at 10000 r/min for 10 min at 4° C.
Implementation Method 5
sterilized at 120° C. for 15 ̃20 min
Data Source
AI summary
The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.