1. “Safety of traditional fermented fish : Research on protective cultures and bacteriocins” Minggu-1

2. Intoduction  Fermented fish are major importance food in East and South-East Asia:  Indonesia: peda, bekasam, kecap, jambal  Philippines : Patis  Cambcodia dan Vietnam : nuoc-mam  Thailand dan Laos: Nam pla  China: luxia-you dan Jepang: Shottsuru  Korea: Jeotkal, sikhe, liquid part of jeotkal

3.  Endogenous and microbial protease  They hydrolyze protein to be small peptide  Improve flavor, texture, functionality and nutritional qualities of fermented fish (Lee, 1993)  Produce bioactive peptides: anti hyper- tensive, anti microbial, anti allergenicity effect, and so on (Birschbach et al., 2004)  also play a role in biochemical reaction, reduce hystidine comes to histamin

4. Aim The development of protective cultures or bacteriocins, for improving the safety and quality of selected traditional fermented fish products

5. Scientific objectives  isolation of bacteriocin-producing strains  selection of strains with influence to the sensorial characteristics and against pathogens  production of purified bacteriocins to be used as protective substances  Development of Standard Operation Procedures (SOPs)

6. Commercial objectives  improving the traditional sensorial profile of the products  isolation of new protective cultures with positive technological and antimicrobial characteristics  reduction of the total production cost  positive effect on the public health

7. Work Packages (WP):  WP1: Isolation and identification of the indigenous strains of lactic acid bacteria (LAB) from the naturally and ripened fermented fish microflora  WP2: Screening of the isolated strains for the production of bacteriocins

8. Work Packages (WP):  WP3: Genetic study of the bacteriocin determinants  WP4: Purification of the bacteriocins produced  WP5: Pilot production of fermented fish inoculated with pathogens, using the selected protective cultures and/or bacteriocins

9. The benefits arising:  improvement of ripening of naturally fermented fish  Collect and identify some strain of lactic acid bacteria and micrococci, available for future research  knowledge related to the use of new protective starter cultures

10. The benefits arising:  experience of bacteriocin-production capacity of the selected strains  experience of the purification of bacteriocins  use of molecular biology techniques, such as PCR, for the molecular identification of bacterial strains

11. The benefits arising:  development of SOPs (Standard Operating Procedures)  transfer of scientific knowledge  communication and cooperation among the research institutes and the fisheies industries

12. The benefits arising:  training of young researchers  preparation of PhD and Master theses,  publication of project results in scientific journals, international and national conferences