Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

Abstract

Lactic acid bacteria from "terasi" shrimp paste, a highly popular fermented seafood in Indonesia were isolated and characterized. Viable cell counts were 10(4) to 10(6) cfu/g on MRS medium. All the isolates were catalase-negative, gram-positive cocci and were able to grow at 15% NaCl. Numerical phenotypic analysis showed that the isolates clustered into one group. However, they could be classified into two types: the Tetragenococcus halophilus group and the T. muriaticus group as revealed by a restriction fragment length polymorphism (RFLP) analysis and sequencing of the 16S rRNA gene. This study is the first to show that both species of Tetragenococcus are distributed in Indonesian fermented foods.

Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environments

“…The species T. halophilus and T. muriaticus, both homofermentative lactic acid bacteria, play an important role in halophilic fermentation processes such as the production of soy sauce, soy paste, brined anchovies, fish sauce, Japanese fermented puffer fish ovaries, Indonesian 'terasi' shrimp paste and fermented mustard (Ito et al, 1985;Villar et al, 1985;Röling et al, 1994;Röling & van Verseveld, 1996;Kobayashi et al, 2000Kobayashi et al, , 2003Thongsant et al, 2002;Chen et al, 2006). However, recently, Willems et al (2003) detected T. halophilus in concentrated sugar thick juice, an intermediate in the production of beet sugar.…”

Isolation of Halophilic Lactic Bacteria Tetragenococcus Halophilus From Vietnamese Fish Sauce

“…This bacterium has been found in various food products, such as salted anchovies [5], Japanese soya sauce [6], Japanese traditional fermented fish sauce (squid liver sauce) [7]. Recently, they have been isolated from Japanese-fermented puffer fish ovaries [8], Indonesian terasi shrimp paste [9], Cambodian fermented fish [10]. The dominant Tetragenococcus in the final stage of fish sauce fermentation when aroma, colour and flavor developed was confirmed by metagenomic method, suggesting their role for flavor and aroma development [11].…”

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

“…Steinhaus and Schieberle (2007) proposed that 3-methylbutanal and 2-methylbutanal were the most important odorants in soy sauce and primarily produced by microbial actions via branched-chain amino acid biosynthesis pathways of leucine, valine and isoleucine. Moreover, the activity of aminopeptidase from Tetragenococcus halophilus, found in Indonesian 'Terasi' shrimp paste (Kobayashi et al 2003) and fish sauce, was closely related to the formation of these volatile compounds (Udomsil et al 2010). In addition, 3-methylbutanal has been reported to be originated from the Strecker degradation of certain amino acids (Giri et al 2010).…”