Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand

Yachai, Mongkol; Tanasupawat, Somboon; Itoh, Takashi; Benjakul, Soottawat; Visessanguan, Wonnop; Valyasevi, Ruud

doi:10.1099/ijs.0.65592-0

Cited by 39 publications

(31 citation statements)

References 23 publications

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“…In conclusion, several works report the occurrence of new archeal species in fish products (Namwong et al. 2007; Yachai et al. 2008; Namwong et al.…”

Section: Discussionmentioning

confidence: 91%

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Aponte

Blaiotta

Francesca

et al. 2010

Letters in Applied Microbiology

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Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.

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“…In conclusion, several works report the occurrence of new archeal species in fish products (Namwong et al. 2007; Yachai et al. 2008; Namwong et al.…”

Section: Discussionmentioning

confidence: 91%

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Aponte

Blaiotta

Francesca

et al. 2010

Letters in Applied Microbiology

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“…However, the phylogenetic assignment of strain HP25 by analysis of the 16S ribosomal RNA gene suggests that this strain is distinct from Halobacterium salinarum and Halobacterium piscisalsi and in a separate subcluster. In this context, Yachai et al (2008) argued that the name Hbt. piscisalsi is problematic and that this name should now be considered as a junior synonym of Hbt.…”

Section: Discussionmentioning

confidence: 98%

“…Other tests were applied according to Reddy et al (2007). Data of the reference strains: Ref (1) Ventosa and Oren (1996), Mormile et al (2003), Oren (2002), Yachai et al (2008) and Yang et al (2006) …”

Section: Effect Of Temperature On the Purified Halophilic Proteasementioning

confidence: 99%

Purification and characterization of halo-alkali-thermophilic protease from Halobacterium sp. strain HP25 isolated from raw salt, Lake Qarun, Fayoum, Egypt

2015

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A total of 33 halophilic protease producers were isolated from different salt samples collected from Emisal salt company at Lake Qarun, Fayoum, Egypt. Of these strains, an extremely halophilic strain that grew optimally at 30 % (w/v) NaCl was characterized and identified as Halobacterium sp. strain HP25 based on 16S rRNA gene sequencing and phenotypic characterization. A halo-alkali-thermophilic protease was purified in three successive steps from the culture supernatant. The purified halophilic protease consisted of a single polypeptide chain with a molecular mass of 21 kDa and was enriched 167-fold to a specific activity of 6350 U mg(-1). The purified enzyme was active over a broad pH range from 6.0 to 11.0, with maximum activity at pH 8.0, exhibited a broad temperature range from 30 to 80 °C with optimum activity at 60 °C, and was active at salt concentrations ranging from 5 to 25 % (w/v), with optimum activity at 17 % NaCl (w/v). The K M and V max values of the purified halophilic protease with casein as a substrate were 523 µg mL(-1) and 2500 µg min(-1) mL(-1), respectively. In addition, this enzyme was stable in the tested organic solvents and laundry detergents such methanol, propanol, butanol, hexane, Persil and Ariel. The unusual properties of this enzyme allow it to be used for various applications, such as the ripening of salted fish. Furthermore, its stability and activity in the presence of organic solvents and detergents also allow the use of this enzyme for further novel applications and as an additive in detergent formulations.

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“…Pla-ra, a fermented fish product from Thailand is rich in various nutrients, particularly amino acids and peptides and contains high concentration of halophilic bacteria. (53,54) A c c e p t e d M a n u s c r i p t 10 shaped, extremely halophilic archaeon, designated strain HPC 1-2 T was isolated from pla-ra, a salt fermented fish product of Thailand (56). Strain HPC 1-2 T was able to grow at 20-60°C, at 2.6-5.1 M NaCl and at pH 5.0-8.0.…”

Section: Desalination Of Fish Saucementioning

confidence: 99%

Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

Gowda¹,

Bhaskar

Gopal

2015

Food Reviews International

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Fish sauce is an amber-colored salty liquid in Southeast Asian cuisine used as an important condiment for improving the taste of foods. It is produced by fermenting the fish with salt in the ratios of 1:1 or 3:1 (fish: salt, wet wt) in underground concrete tanks or earthenware for 6 to 12 months at ambient conditions. Proteins of the raw materials are hydrolyzed into peptides and amino acids by microbial proteolytic enzymes during fermentation. This paper reviews fish sauce diversity and its bacteriological, biochemical and biofunctional properties. Additionally, A c c e p t e d M a n u s c r i p t 2 efforts to accelerate fish sauce production by employing halotolerant bacterial cultures and proteinases to reduce the fermentation period and also to improve the acceptability of the product are also reviewed. Further, the review provides an overview of bacterial proteinases that have been employed to enhance the sensory and microbiological quality of fish sauce. The review also outlines the effect of fermented fish sauces on health especially in reference to several bioactive peptides and bacterial metabolites apart from discussing desalination technique to recover the metabolites from fish sauce.

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Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand

Cited by 39 publications

References 23 publications

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Purification and characterization of halo-alkali-thermophilic protease from Halobacterium sp. strain HP25 isolated from raw salt, Lake Qarun, Fayoum, Egypt

Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

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