International Science Community Association International Research Journal of Biological Sciences 2278-3202 13 4 2024 11 10 Improving Production and Quality of Fermented Fishery Products through Starter Culture Technology 17 24 EN Chaturvedi Prashant 1 Department of Biological Science, Rani Durgavati University, Jabalpur, MP, India Singh Divya 2 Department of Biological Science, Rani Durgavati University, Jabalpur, MP, India Pathak Renu 3 Department of Biological Science, Rani Durgavati University, Jabalpur, MP, India Beohar Purnima 4 Department of Biological Science, Rani Durgavati University, Jabalpur, MP, India ORTESE 1 Department of Microbiology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria Aondover Raymond 2 Lin Su Su Mar 1 Department of Food Science, Mae Fah Luang University, Thailand and Department of Biotechnology, Mandalay Technological University, Mandalay, Myanmar and Department of Advanced Science and Technology, Nay Pyi Taw, Myanmar Myint Myo 2 Department of Biotechnology, Mandalay Technological University, Mandalay, Myanmar Chukeatirote Ekachai 3 Department of Food Science, Mae Fah Luang University, Thailand > 2024 7 8 2024 11 10 This study was aimed to improve production and quality of fermented fishes through starter culture technology. Total acidity, the pH and salt content in one sample of Plaa-som and two samples of Pla-ra were determined. Total acidity of three samples were 0.18%, 0.207% and 0.234%. pH were 8.34, 6.19 and 5.619 (w/w) respectively. Salt contents of these samples were 5.55%, 4.38% and 4.09% (w/w). Randomly picked 82 colonies on CaCO3 MRS agar plates from the samples were all confirmed to be lactic acid bacteria (LAB) as 44 colonies exhibited Gram-positive, catalase negative and sugar-fermentative characteristics. LAB counts from Pla-ra from Chiang Rai (Sample II) were 10 log CFU/g. According to microscopic morphology, 9.16% are cocci and 90.24% are rod in isolation of lactic acid bacteria from fermented fishes. Only 12 isolates were found to be clear zoned on Skim Milk Agar in screening of LAB for protease activity. These isolates showed antifungal activity against 6 strains of Colletotrichum species. Isolated bacteria 15 III, 133 and 24 III were the best strains for the antifungal activity. The enzyme activity of 24 III was 1.2 U ml-1 and the highest in all isolates. This strain was selected for preparation of fermented fishery products. During fermentation, pH dropped slightly to 4.1 and total acidity increased to 1.35% in sample 5. Salt content in the Plaa-som was found to be 1.753% (w/w). Maximum counts of LAB and TVC were 11.5 log CFU/g and 22.81 log CFU/g in sample 5, respectively. Copyright@ International Science Community Association