Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation

Use of specific proteinase, inhibitors established a trypsin‐like enzyme as the principal agent of proteolysis in Patis fermentation and this was confirmed by temperature, pH and rate studies. The trypsin‐like activity developed a few days after fermentation was initiated, was maximal during the first month of fermentation and then declined rapidly and remained low throughout the remaining fermentation period. The decline is due mainly to inhibition by end product (amino acids and small peptides) accumulation. Initial inhibition of trypsin‐like activity may be due to inhibitors in fish blood or substances produced by bacteria introduced with the fish. Bacteria are not responsible for proteolysis.