• Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.36-43
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• 1999

A study on the hydrolysis of anchovy using proteolytic bacteria isolated from anchovy jeotkal (a salt-fermented fish) was carried out to develop a rapid process of liquefied anchovy jeotkal. Five kinds of proteolytic bacteria, such as Staphylococcus sp.-l, Photobacterium sp., Volcaniella sp., Staphylococcus sp.-2 and Bacillus sp., were isolated from the anchovy jeotka1 that fermented with $20\%$ NaCl at room temperature for 2 months. Those grew well at $40^{\circ}C$, pH 7.0 on TPY broth with $2.0\%$ NaCl. The optimal hydrolysis temperature, pH, time and proteolytic bacteria densities for hydrolysis of minced anchovy were$40^{\circ}C$, 7.0, 6 hours and $1.8\times10^8$ cells/g raw anchovy, respectively.