Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (Lactobacillus Spp.) During the Production of Pekasam

Nor Ainy Mahyudin¹, Wan Zunairah Wan Ibadullah^2* and Amar Saadin¹

¹Dept of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, 43400
²Dept of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, 43400.

Correspondence Author Email: wanzunairah@upm.edu.my

Pekasam is one of Malaysia s famous fermented product. Pekasam fish is usually made from freshwater fish with ground roasted fragrant rice as the main ingredient as the fermentation substrate. Fermented food, especially from fish or seafood requires lactic acid bacteria such as Lactobacillus spp. to aid the fermentation process. Samples were fermented for 30 days based on natural fermentation of pekasam. Protein has a significant effect on the taste, flavor, color and shelf life of the pekasam fish.  The objective of this study is to evaluate the effect of protein content on selected fish in relation to the production of lactic acid bacteria. It showed that the increment of Lactobacillus spp. associated with the higher amount of protein in the fish during the fermentation process. Patin fish showed the highest protein content (27.5%) with the highest increment in Lactobacillus spp. This suggests possible use of Patin fish as a potential source to improve the overall quality of fermented fish product.

fermented food; protein content; pekasam; lactic acid bacteria

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