Physico-chemical characterization and bacterial isolation from different stages of home-made fish sauce production

• Main Authors: Enriquez, Ma. Morena I., Molino, Chilanyne S., Tolentino, Robin S.
• Format: text
• Language: English
• Published: Animo Repository 1999
• Subjects: Fishery products > Preservation; Fishery products > Sanitation; Biology
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/10516
• Institution: De La Salle University

The study analyzed the temperature, pH, salinity and microbial load of the fish sauce samples from Navotas at three different stages of fish sauce production. The stages of production were the following after the addition of salt to the fishes (stage 1), at six months production period (stage 2) and before the bottling process (stage 3). The results showed that there were no significant differences among the pH, temperature and salinity of the different stages of fish sauce production. There was, however, a significant difference in the mean count at the different stages of fish sauce production. A total of 31 bacterial characteristics of all the isolates were obtained from the different stages. Morphological and biochemical characteristics of all the isolates were determined. Based on the examined characteristics, the bacterial isolates were identified to belong to three genera namely Bacillus, Staphylococcus and Micrococcus.