Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish (&lt;i&gt;Pha-ork Kontrey&lt;/i&gt;)

Chrun, Rithy; Born, P.; Thavrak, Huon; Buntong, B.; Chim, Chay; Inatsu, Yasuhiro

doi:10.3136/fstr.26.687

Cited by 4 publications

(2 citation statements)

References 20 publications

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“…Before digestion, the counts of Enterobacteriaceae in all samples were 3.33 log cfu/g, 2.85 log cfu/g, 2.93 log cfu/g, 2.97 log cfu/g, and 2.76 log cfu/g, respectively. Additionally, the levels in the inoculated samples were lower than those in spontaneously fermented samples, consistent with the previous finding by Chrun et al [30] in Cambodian fermented small fish (Pha-ork kontery). There were no significant (p > 0.05) differences in Enterobacteriaceae contents among all samples after oral digestion.…”

Section: Changes In Microorganismssupporting

confidence: 91%

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

Li,

Wang

et al. 2024

Foods

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The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric digestion significantly (p < 0.05) inhibited the proliferation of lactic acid bacteria, yeast, Staphylococcus, and Enterobacteriaceae, whereas various microorganisms proliferated extensively during small intestine digestion. Meanwhile, small intestine digestion could significantly increase (p < 0.05) levels of putrescine, cadaverine, and tyramine. The reduced content observed in inoculated fermentation groups suggests that starter cultures may have the ability to deplete biogenic amines in this digestion stage. Gastric digestion significantly (p < 0.05) inhibited nitrite accumulation in all CTFPs samples. Conversely, the nitrite content increased significantly (p < 0.05) in all groups during subsequent small intestine digestion. However, the rise in the inoculated fermentation groups was smaller than that observed in the spontaneous fermentation group, indicating a potentially positive role of inoculated fermentation in inhibiting nitrite accumulation during this phase. Additionally, gastric digestion significantly (p < 0.05) elevated the levels of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine in CTFPs. Inoculation with L. plantarum 120, S. cerevisiae 2018, and mixed starter cultures (L. plantarum 120, S. cerevisiae 2018, and S. xylosus 135 [1:1:1]) effectively increased the degree of depletion of NDMA during this digestion process.

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Section: Changes In Microorganismssupporting

confidence: 91%

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

Li,

Wang

et al. 2024

Foods

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“…These changes include acidification, gelation of myofibrillar and sarcoplasmic muscle proteins, and protein and fat degradation. In some cases, the microbiota can also produce antimicrobial substances that can help improve safety and nutritional value and extend the shelf life of food [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia

Soemarie

Milanda

Barliana

2022

International Journal of Food Science

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During the wadi fermentation process, some microorganisms can grow, including lactic acid bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used as probiotics such as the Lactobacillus and Bifidobacterium groups. This study aimed at isolating, in vitro characterizing, and identifying microbial isolates from wadi papuyu (Anabas testudineus Bloch.). The stages started from sample collection, manufacture of wadi papuyu by fermentation for 8 days, isolation of bacteria from wadi papuyu, in vitro characterization, and identification of bacterial isolates with VITEK 2 Compact and PCR-sequencing methods 16S rRNA and 18S rRNA. The number of microbial colonies growing on MRS agar and MHA was 22 in total, while after purification and characterization it was observed only 4 different microbial isolates. Candidates are tested to determine whether they meet the criteria to be candidates for probiotic cultures. The in vitro testing of four isolates showed that they do not possess probiotic characteristics, especially in autoaggregation tests. Identification results using the VITEK 2 Compact method and 16S rRNA gene PCR-sequencing showed that of the 4 isolated strains, three were bacterial and one belonged to yeasts.

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Prevalence of Foodborne Trematodes in Small Indigenous Fish Species in Local Markets of Phnom Penh, Cambodia

Caruso,

Kong,

Keo

et al. 2024

Vector-Borne and Zoonotic Diseases

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Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish (<i>Pha-ork Kontrey</i>)

Cited by 4 publications

References 20 publications

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia

Prevalence of Foodborne Trematodes in Small Indigenous Fish Species in Local Markets of Phnom Penh, Cambodia

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