Effect of pH, temperature, and salt concentration on the growth of Bacillus subtilis T9-05 isolated from fish sauce

Abstract Biogenic amines (BAs) are organic compounds found in fermented food products, such as sausage, vegetables, wine, and fish sauce. Due to their potential be harmful human health markers of quality, BAs content can used an indicator quality safety. Some bacteria have the ability produce or degrade during fermentation. Environmental conditions influence growth that biogenic amines. The aim this study was investigate Bacillus subtilis T9-05 isolated from grown tryptic soy broth with treatment pH (5, 6, 7, 8, 9) salt concentration (0, 1, 3, 9, 12% (w/v)) growing colonies were counted by total plate count (TPC) method. Bacterial also observed using different temperatures (25°C, 30°C, 35°C, 40°C, 45°C). Differences significantly affected T9-05. highest achieved at 7-8 a 0-1%. is classified halotolerant bacteria. could categorized mesophilic based on its optimal rate 35°C.