| Summary: | 碩士 === 環球科技大學 === 生物技術研究所 === 104 === Fish Sauce is often composed of the ferment of the Fish Slicesk with a large amount of salt and water . Owing to the strong fishy flavor , the product isn’t widely accepted by the consumer in Taiwan . The soy sauce in Taiwan and Japan is mostly fish-flavored one comprising of soy sauce added with the extracts of fish and shellfish so as to increase the umami of the product . The research probes into the manufacturing process of the fish-flavored soy sauce by brewing the mixture of the different ratio of clove fish and black bean salt yeast . The results show that after 240 days of brewing, different fish-soy beans which are reached in the total nitrogen content of 2%, but there are no significant differences in different formula. The best taste ratio is fish to beans is 2 to 8, but the volatile Base and nitrogen (VBN) increased by 1.6 times to pure black bean sauce to reach 144.9 mg% (at 9% salinity). At the stage of starting-fermentationn vat, halophilic lactic acid bacteria Tetragenococcus halophilusBCRC12816, Enterococcus faecalis SS1-3 were inoculated into co-brewing, while increasing salinity to 20%; the results showed that E. faecalis SS 1-3 can significantly reduce the VBN to 1,260 mg%, only 45% of the control sample. Whatever, the total nitrogen content show no significant differences (~2%), but the sensory evaluation of fish-soy sauce with E. faecalis SS1-3 co-fermentation get more consumers’ acceptance.
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