Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

Hwanhlem, Noraphat; Buradaleng, Subaidah; Wattanachant, Saowakon; Benjakul, Soottawat; Tani, Akio; Maneerat, Suppasil

doi:10.1016/j.foodcont.2010.09.010

Cited by 84 publications

(57 citation statements)

References 64 publications

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“…†Each value is the mean of three replications AE standard deviations. In vitro acid production in terms of halo-zone formation demonstrated by seven isolates were similar to those reported by Onda, Yanagida, Uchimura, Tsuji, Ogino, Shinohara and Yokotsuka (2002) and Hwanhlem et al (2011) after their studies on bacteriocin-producing LAB from the fermented fish, although the proportion of acid producers was different as compared to the current study. In addition to the lack of technical education and training of farmers, pathogenic diseases are the main constraint of limited development of fish farming in Pakistan.…”

Section: Discussionsupporting

confidence: 87%

“…The lactic acid bacteria CILB2 and RIL10 also exhibited considerable antagonistic activity against three pathogens Streptococcus agalactiae, Staphylococcus aureus and Escherichia coli. Hwanhlem et al (2011) screened LAB from Thai fermented fish and reported their antagonistic activity against E. coli, Staphylococcus aureus and Salmonella sp. Bacterial isolate RIL10 produced wider zone of inhibition (27.2 AE 3.3 mm, 29.8 AE 1.8 mm and 36.7 AE 4.4 mm) against Streptococcus agalactiae, Staphylococcus aureus and Escherichia coli respectively, thus showing greater antagonism against the tested pathogens as compared to CILB2.…”

Section: Discussionmentioning

confidence: 99%

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Identification and partial characterization of potential probiotic lactic acid bacteria in freshwaterLabeo rohitaandCirrhinus mrigala

et al. 2016

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Carps are the most diversified freshwater fish belonging to family Cyprinidae. Numerous probiotic and pathogenic lactic acid bacteria (LAB) have been characterized from carps. However, the diversity of these ecologically important bacteria is entirely unknown in freshwater fish of Pakistan. The present study aimed to characterize and identify the lactic acid bacteria from two carps viz. Laboe rohita and Cirrhinus mrigala and determine their antagonistic activity. Seventeen bacterial isolates were purified from the gastrointestinal tract and gills of these fish and characterized morphologically. Initially, seven isolates were screened as LAB using agar supplemented with CaCO 3 . Subsequently, only two isolates CILB2 and RIL10 were selected as LAB after high-performance liquid chromatography analysis for lactic acid production. Isolates CILB2 and RIL10 were genetically identified as Enterococcus faecalis and Weissella sp., respectively after 16S rRNA gene sequence analysis. Both strains exhibited significant antagonistic activity against common fish pathogens Streptococcus agalactiae, Staphylococcus aureus and Escherichia coli. Enterococcus faecalis CILB2 and Weissella sp. RIL10 were also found negative for haemolysis and gelatinase activities and were sensitive to ampicillin, amoxicillin, doxycycline, erythromycin, chloramphenicol and co-trimoxazole antibiotics. The identified LAB strains may further be investigated for their potential probiotic application in fish feed and food preservation techniques.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Identification and partial characterization of potential probiotic lactic acid bacteria in freshwaterLabeo rohitaandCirrhinus mrigala

et al. 2016

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“…Isolation of halotolerant lactic acid bacteria Isolation of halotolerant lactic acid bacteria was performed according to Hwanhlem et al with some modifications (Hwanhlem et al, 2011). Briefly, five grams of the soy sauce moromi, obtained from Deyang soy sauce manufacturing factory, was added to 100 mL sterile 0.05 M potassium phosphate buffer (pH 6.5) containing 12% (w/v) NaCl (PBS) and shaken for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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“…The growth inhibition of indicator bacteria by catalase-treated CFNS provided evidence that the antagonistic activity might be due to the production of antibacterial components (Yasmeen et al 2015). Previous studies had reported extensively on the dominance of LAB in fermented foods such as meat, fish, fruits, vegetables and dairy products (Grosu-Tudor et al 2014; Hwanhlem et al 2011). …”

Section: Discussionmentioning

confidence: 99%

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Aarti¹,

Khusro²,

Arasu

et al. 2016

SpringerPlus

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Lactic acid bacteria (LAB) isolated from various foods are important due to their potential to inhibit microorganisms, including drug-resistant bacteria. The objectives of this investigation were to isolate and identify antibacterial substances producing LAB from Hentak, a traditional fermented fish product of Manipur (North-East India), and to optimize the production of antagonistic substances present in cell free neutralized supernatant (CFNS) against enteric bacterial pathogens using the ‘one factor at a time’ (OFAT) method. Out of 10 LAB, the most potent bacterium producing antibacterial substances was isolated and identified as Lactobacillus pentosus strain LAP1 based upon morphological, biochemical and molecular characterization. MRS (de Man, Ragosa and Sharpe) medium was determined to provide better bactericidal activity (AU/ml) than other tested media against the indicator enteric bacteria, including Staphylococcus epidermidis MTTC 3615, Micrococcus luteus MTCC 106, Shigella flexneri MTCC 1457, Yersinia enterocolitica MTCC 840 and Proteus vulgaris MTCC 1771. The culture conditions (pH: 5, temperature: 30 °C and inoculum volume: 1 %) and medium components (carbon source: lactose and nitrogen source: ammonium chloride) were observed to be the most influential parameters of significant antagonistic activity of CFNS against the enteric pathogens. MRS medium supplemented with Tween20 effectively stimulated the yield of antibacterial substances. The CFNS of strain LAP1 exhibited sensitivity to proteolytic enzyme (pepsin) treatment and heat treatment (60 °C for 60 min, 100 °C for 30 min and 121 °C for 15 min) and lost its inhibitory properties. The CFNS was active at an acidic (pH 3.0) to neutral pH (pH 7.0) but lost its antagonistic properties at an alkaline pH. The CFNS obtained from strain LAP1 scavenges the DPPH (1,1-diphenyl-2 picrylhydrazyl) significantly in a concentration-dependent manner within the range of 8.8 ± 0.12–57.35 ± 0.1 %. The OFAT-based approach revealed the baseline for statistical optimization, the scale-up process and efficient production of CFNS by L. pentosus strain LAP1, which could be used as a potential antibacterial and free radical scavenging agent.

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Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

Cited by 84 publications

References 64 publications

Identification and partial characterization of potential probiotic lactic acid bacteria in freshwaterLabeo rohitaandCirrhinus mrigala

Identification and partial characterization of potential probiotic lactic acid bacteria in freshwaterLabeo rohitaandCirrhinus mrigala

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

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