Physical, Chemical, and Microbiological Properties of “Ronto” a Traditional Fermented Shrimp from South Borneo, Indonesia

Aquatic procedia Pub Date : 2016-08-01 DOI:10.1016/j.aqpro.2016.07.029

Rita Khairina , Yuspihana Fitrial , Hasrul Satrio , Nazarni Rahmi

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引用次数: 13

Abstract

Ronto is a traditional fermented shrimp paste from South Borneo. It is made of shrimp (Acetes sp.) mixed with salt and rice boiled then fermented in closed bottle anaerobic condition. This research is aimed to determined the physical, chemical, and microbiological properties of ronto and identify the lactic acid bacteria which is involved. Nine samples of ronto were collected from different districts in South Borneo. The average of salt is 13.08 %, moisture 70.02 %, ash 13.04 %, protein 9.07 %, lipid 0.98 %, and pH 5.30. Total bacteria, total lactic acid bacteria, proteolytic bacteria and halophilic bacteria in all samples were log 3.01 - log 5.36; log 0.77 - log 3.38; log 2.7- log 4.79; and log 3.24 - log 5.3. About 27 lactic acid bacteria were isolated by culture on CaCO₃-MRS agar plate. Two isolated ronto were selected, screened and grouped according to phenotypic, physiologic and biochemical characteristics. The representatives of the Lactic Acid Bacteria involved in this fermentation were identified as Pediococcus halophilus [(Mees 1934) Collins et al., 1993] and Pediococcus dextrinicus (Mees 1934).

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印度尼西亚南婆罗洲传统发酵虾“Ronto”的物理、化学和微生物特性

Ronto是一种来自南婆罗洲的传统发酵虾酱。它是由虾(Acetes sp.)与盐和大米混合在一起煮沸，然后在密闭的厌氧条件下发酵而成。本研究旨在测定ronto的物理、化学和微生物特性，并鉴定与之相关的乳酸菌。在南婆罗洲的不同地区收集了9个ronto样本。平均含盐量13.08%，水分70.02%，灰分13.04%，蛋白质9.07%，脂质0.98%，pH 5.30。所有样品中细菌总数、乳酸菌总数、蛋白水解菌总数和嗜盐菌总数分别为log 3.01 ~ log 5.36;Log 0.77 - Log 3.38;日志2.7-日志4.79;log 3.24 - log 5.3。在CaCO3-MRS琼脂平板上分离得到27株乳酸菌。根据表型、生理生化特征，选择2个分离的ronto进行筛选和分组。参与发酵的乳酸菌代表为嗜盐Pediococcus ophilus [(Mees 1934) Collins et al.， 1993]和糊精Pediococcus dextrinicus (Mees 1934)。

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Aquatic procedia

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