Development of low-salt fish sauce: The potential of Lactiplantibacillus plantarum XL23 and Saccharomyces cerevisiae RC212

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Abstract Fish sauce is traditionally produced by fermenting fish with high salt levels (20–30%). This study aimed to develop a low-salt fish sauce (3%) and evaluate its quality and safety. Lactiplantibacillus (L.) plantarum XL23 and Saccharomyces (S.) cerevisiae RC212 were used individually (Lp) or in combination (Lp + Sc). A traditional fish sauce with 20% salt (Tfs) served as the control. Compared with Tfs, the Lp and Lp + Sc groups showed lower pH, ash, and crude fat contents, while protein and moisture levels were higher. Sensory analysis indicated that Tfs had a more intense brown colour (8.28), and instrumental analysis showed higher brightness ( L = 19.90). Tfs also exhibited a stronger aroma score (4.29) than the starter culture samples. Regarding quality indicators, the starter groups showed more favourable total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) values. TVB-N levels were 126.13 mg/100 g for Lp and 120.43 mg/100 g for Lp + Sc, while TBARS values were 2.22 and 3.16 mg MDA/L, respectively. Biogenic amine content was lowest in the Lp group (90.69 mg kg −1 ). These results indicate that low-salt fish sauce with acceptable nutritional quality and safety can be produced for potential industrial applications.