A fermented octopus sauce (FOS) was prepared from the chestnut octopus (Octopus conisfadiceus) using rice koji and halo-tolerant microorganisms (Zygosaccharomyces rouxii, Candida versatilis and Tetragenococcus halophilus). Boiling of the raw material was needed to prevent excess acidification due to the high water content of the boiled material. The quantity of salt required for FOS mash preparation was more than 15% of the weight of the raw materials. According to free amino acid analysis, the main amino acids present were alanine, aspartic, acid, arginine, glycine and glutamic acid. The color of FOS was lighter than soy sauce, but possessed a similar flavor.

Keywords: octopus, Zygosaccharomyces, Candida, Tetragenococcus, fish sauce, fermentation