Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction

Tran, Thi Thu Hang; Nguyen, Thi Phuong Anh; Pham, Thi Diu; Nguyen, Thi Hong; Nguyen, Thi Lam Doan; Nguyen, Thuong Thi; Tran, Thi Lan Huong; Giang, Trung Khoa; Bui, Thi Thu Hien; Do, Bien-Cuong; Nguyen, Tien‐Thanh; Haltrich, Dietmar; Nguyen, Hoang Anh

doi:10.1016/j.jbiotec.2023.03.002

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…Protein content was measured using the Kjeldahl method (TCVN 3705-90, Vietnamese standard) [13] with a conversion factor of 6.25. The nitrogen reduction was calculated as the percentage of nitrogen content in the supernatant versus the initial content in fish protein hydrolysate.…”

Section: Determination Of Nitrogen Contentmentioning

confidence: 99%

Investigation of the Yeast Yarrowia lipolytica Cultivation on Tuna Head Protein Hydrolysate

Ngoc Thi Minh Ta,

Nguyen Hong Ngan,

Pham Thi Lan

2023

Curr. Appl. Sci. Technol.

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Tuna (Thunnus spp.) is a significant commodity within the fishing industry. However, up to half of the total tuna weight ends up as waste, including tuna heads, which contain valuable nutrients such as protein, polyunsaturated fatty acids, enzymes, minerals, and trace elements. The purpose of this study was to investigate an environmentally sustainable approach for tuna head processing by yeast cultivation. The oleaginous yeast Yarrowia lipolytica was successfully cultured on tuna head protein hydrolysate and the effects of culture conditions including inoculum size, hydrolysate pH and incubation volume on nutrition utilization and on yeast growth were investigated. Y. lipolytica showed good biomass accumulation when cultured on tuna head protein hydrolysates. The yeast biomass increased with decreasing incubation volume and reached 8.6 g/L. The yeast also showed the ability to reduce up to 83.7% of hydrolysate lipid content while remaining 70.7% of nitrogen content. The culture conditions had more effect on lipid reduction than on nitrogen reduction and a good correlation between the specific growth rate and lipid reduction was observed. The yeast biomass was 64.0% in protein content and 9.6% in lipid content, without optimization. The investigation results demonstrated the potential improvement of tuna head utilization as well as the potential application of yeast biomass cultivation.

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Section: Determination Of Nitrogen Contentmentioning

confidence: 99%

Investigation of the Yeast Yarrowia lipolytica Cultivation on Tuna Head Protein Hydrolysate

Ngoc Thi Minh Ta,

Nguyen Hong Ngan,

Pham Thi Lan

2023

Curr. Appl. Sci. Technol.

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Genome mining and physiological analyses uncover adaptation strategies and biotechnological potential of Virgibacillus dokdonensis T4.6 isolated from high-salt shrimp paste

Quach,

Nguyen,

et al. 2024

Arch Microbiol

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Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality

Li,

et al. 2024

Foods

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The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested.

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Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction

Cited by 3 publications

References 32 publications

Investigation of the Yeast Yarrowia lipolytica Cultivation on Tuna Head Protein Hydrolysate

Investigation of the Yeast Yarrowia lipolytica Cultivation on Tuna Head Protein Hydrolysate

Genome mining and physiological analyses uncover adaptation strategies and biotechnological potential of Virgibacillus dokdonensis T4.6 isolated from high-salt shrimp paste

Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality

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