Microbial and chemical properties of Cambodian traditional fermented fish products

Abstract

This study established a relationship between the chemical and microbial compositions of Cambodian fermented fish products, which provides a basis for preservation and maturation. These data could be beneficial in the manufacturing of these products in terms of microbial control and quality stabilisation.

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

“…So far, various bacteria including Achromobacter, Bacillus, Halomonas, Micrococcus, Brevibacterium, Halobacterium, Vibrio, Flavobacterium, Staphylococcus, and Tetragenococcus species have been identified in fish sauces by mainly culture-dependent approaches despite the presence of many uncultivable microbes (Fukui et al, 2012;Guan et al, 2011;Lopetcharat et al, 2001;Taira et al, 2007). Culture-independent approaches based on clonal analysis of 16S rRNA genes have been also applied to investigations of microbial communities of fish sauces (Chuon et al, 2014;Kim and Park, 2014), but these approaches have limitations in ascertaining microbial community dynamics during fermentation as they tend to be time-consuming, laborious, and hence relatively low throughput. Therefore, highthroughput pyrosequencing has been extensively applied to better understand the microbial community dynamics of fermented foods (Humblot and Guyot, 2009;Jung et al, 2013;Lee et al, 2014a;Roh et al, 2010;Sakamoto et al, 2011).…”

Removal of cadmium from fish sauce using chelate resin

“…It contains large quantities of free amino acids and peptides (Gasaluck, Yokoyama, Kimura, & Sugahara, 1996;Lopetcharat, Choi, Park, & Daeschel, 2001;Michihata, Sado, Yano, & Enomoto, 2000;Park et al, 2001) and has been shown to contain beneficial antioxidants, and angiotensin I-converting enzyme (ACE) inhibitors (Aoshima & Ooshima, 2009;Ichimura, Hu, Aita, & Maruyama, 2003;Taniguchi, Enomoto, & Michihata, 2009). Moreover, many studies of fish sauces have characterised odors (Fukami et al, 2002;Michihata, Yano, & Enomoto, 2002), microbial composition (Chuon et al, 2014;Saisithi, Kasermsarn, & Dollar, 1966;Yoshikawa et al, 2010), and heavy metal and histamine contents (Nakazato et al, 2000;Sanceda, Suzuki, Ohashi, & Kurata, 1999;Shozen et al, 2012).…”

Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis

“…Microorganisms play a critical role in food fermentation (Guan and others ). The microbial community of several types of fermented seafood has been described using culture‐dependent and culture‐independent methods (Kim and others ; Roh and others ; Guan and others ; Chuon and others ; Jung and others ). The microbial characteristics of fermented seafood are influenced by the fermenting microorganisms present in the raw material (Roh and others ; Park and others ).…”