Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydrolysate Prepared Using Freshwater Fish Rohu (Labeo rohita).

Salt fermented fish hydrolysate (SFFH) was prepared from freshwater fish
Rohu (Labeo rohita), an Indian major carp, using salt at room temperature for
50 days. Total lactic acid bacteria (LAB) counts of SFFH prepared using 20%
and 30% NaCl (w/w) were found to be in the range of 5.83–7.25 log cfu/ml
and 3.93–5.46 log cfu/ml, respectively, whereas the log cfu/ml values for the
halotolerant LAB counts varied from 2.09 to 7.17 and 2.02 to 4.77, respectively.
Out of 96 isolates from SFFH, 21 isolates were screened based on their
pH reducing ability, total titratable acidity, and proteolytic properties.
Morphological, biochemical, and molecular characterization of four selected
LAB strains were carried out. The isolates FSAP3-3 (Pediococcus pentosaceus),
FSBP4-40 (Pediococcus pentosaceus), FSBP16-40 (Pediococcus pentosaceus),
and FSBP28-50 (Pediococcus acidilactici) showed both halotolerant and proteolytic
properties. The identified LAB isolates showed antagonistic properties
against several human pathogens and exhibited sensitivity toward a broad
spectrum of antibiotics. All the identified LAB isolates showed excellent
proteolytic activity and phosphohydrolase activity. These halotolerant LAB
isolates that had both proteolytic properties and acidifying ability have the
potential for application in an acceleration of fermentation to produce salted
fish products (i.e., fish sauce, fish paste, fish mince, etc.).