Korean scientists seek to standardize ancient seafood fermentation
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Researchers in South Korea investigated bacteria from jeotgal, a traditional fermented seafood, to create a safer and more reliable fermentation process.
For centuries, Koreans have made jeotgal by salting and fermenting seafood like anchovies and shrimp. This process relies on naturally occurring microbes, which can lead to inconsistent quality and potential safety issues. A team from Pukyong National University and Kyungsung University collected fifteen jeotgal samples and isolated 300 bacteria.
They identified five strains, KGMA1, KGMA2, JAMA1, JAMA4, and JAMA11, from the Halobacillus and Bacillus genera that showed promising qualities for use as starter cultures. These strains broke down proteins and other compounds, contributing to the food’s flavour, and demonstrated salt tolerance. The scientists prioritized safety, confirming the selected bacteria did not produce harmful substances like biogenic amines or display dangerous characteristics.
They also found the bacteria possessed antioxidant and antimicrobial properties, potentially improving the food’s health benefits and protecting against pathogens like Vibrio parahaemolyticus, a common cause of seafood-related illness. The team believes combining strains with different strengths, such as salt tolerance and acid resistance, could create a robust starter culture for consistent, high-quality jeotgal. This approach could also be applied to other fermented seafood products popular across Asia.
