<i>Virgibacillus halodenitrificans</i> MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production

Kumaunang, Maureen; Sanchart, Chatthaphisuth; Suyotha, Wasana; Maneerat, Suppasil

doi:10.1080/10498850.2019.1652874

Cited by 11 publications

(8 citation statements)

References 54 publications

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“…SK37 showed the potential to improve quality in terms of volatile compounds, glutamic acid content and overall acceptability (Udomsil et al 2017). Virgibacillus halodenitrificans MSK-10P is a good candidate for further investigation for use in fermented shrimp paste to assess its technological performance as an autochthonous starter culture (Kumaunang et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

et al. 2021

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Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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Section: Discussionmentioning

confidence: 99%

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

et al. 2021

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“…SK37 showed the potential to improve quality in terms of volatile compounds, glutamic acid content and overall acceptability (Udomsil N 2017). Virgibacillus halodenitri cans MSK-10P is a good candidate for further investigation for use in fermented shrimp paste to assess its technological performance as an autochthonous starter culture (Kumaunang M 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Currently, there are many ways to control the content of BAs. The main measures are as follows: (1) reducing the level of amino acids in the precursor (Lorenzo C 2017); (2) inhibiting the growth of putrefactive microorganisms (Latorre Moratalla M L 2007); and (3) using a strain that does not produce amino acid decarboxylase as a fermentation agent (Naila A 2010). When none of these methods can effectively reduce the BA content, the methods of adding microorganisms or BAdegrading enzymes can be used.…”

Section: Introductionmentioning

confidence: 99%

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Zhao

Sang

Hao

et al. 2021

Preprint

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Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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“…11 As more and more microorganisms were isolated and identified from various seafood condiments through culture-based methods, researchers found that a rapid fermentation technique for seafood condiments could be realized by adding halophilic bacteria and enzymes. 12,13 Therefore, in order to pursue fast, high-efficiency and quality-guaranteed products, adding exogenous microorganisms and enzymes is also a development trend in the rapid fermentation of shrimp pastes. The dominant microorganisms, usually halophilic bacteria, 14,15 were inoculated into shrimp paste at the initial stage of shrimp fermentation, and could reproduce in large quantities within a short time.…”

Section: Introductionmentioning

confidence: 99%

Genome sequencing of cold‐adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification

Leng

Gao

et al. 2020

J Sci Food Agric

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BACKGROUND: Psychrophiles have evolved to adapt to freezing environments, and cold-adapted enzymes from these organisms can maintain high catalytic activity at low temperature. The use of cold-adapted enzymes has great potential for the revolution of food and molecular biology industries.RESULTS: In this study, four different strains producing protease were isolated from traditional fermented shrimp paste, one of which, named Planococcus maritimus XJ11 by 16S rRNA nucleotide sequence analysis, exhibited the largest protein hydrolysis clear zone surrounding the colonies. Meanwhile, the strain P. maritimus XJ11 was selected for further investigation because of its great adaptation to low temperature, low salinity and alkaline environment. The enzyme activity assay of P. maritimus XJ11 indicated that the optimum conditions for catalytic activity were pH 10.0 and 40°C. Moreover, the enzyme also showed an increasing activity with temperatures from 10 to 40°C and retained more than 67% activity of the maximum over a broad range of salinity (50-150 g L −1 ). Genome sequencing analysis revealed that strain XJ11 possessed one circular chromosome of 3 282 604 bp and one circular plasmid of 67 339 bp, with a total number of 3293 open reading frames (ORFs). Besides, 21 genes encoding protease, including three serine proteases, were identified through the NR database.CONCLUSION: Cold-adapted bacterium P. maritimus XJ11 was capable of producing alkaline proteases with high catalytic efficiency at low or moderate temperatures. Furthermore, the favorable psychrophilic and enzymatic characters of strain P. maritimus XJ11 seem to have a promising potential for industrial application.

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Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production

Cited by 11 publications

References 54 publications

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Genome sequencing of cold‐adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification

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