Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

doi:10.1016/j.ijfoodmicro.2010.05.016

Cited by 111 publications

(86 citation statements)

References 44 publications

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“…Based on these results, it can be concluded that T. halophilus possesses high tolerance to various environmental stresses. Halophilic lactic acid bacteria have been recognized as dominant microorganisms in many fermented foods Roling and Van Verseveld, 1996;Udomsil et al, 2010). Previous studies showed that T. halophilus was one of the halotolerant bacteria and was able to grow file was similar to that of T. halophilus with 99% identity (data not shown).…”

Section: Resultsmentioning

confidence: 96%

“…Among halophilic LAB, the genus Tetragenococcus was found in many fermented foods such as soy sauce, fish sauce, shrimp, and fermented black beans (Chen et al, 2006;Fukami et al, 2004;Udomsil et al, 2011) and it comprised five species: T. halophilus, T. muriaticus, T. solitaries, T. koreensis and T .osmophilus (Justé et al, 2008). The bacteria species could grow in 18% NaCl or greater, and produced numerous volatile compounds (Udomsil et al, 2011;Udomsil et al, 2010). T. halophilus was mainly used in the manufacture of soybean paste and soy sauce in oriental countries and the volatile compounds metabolized was consistent with the products produced by conventional technology (Kobayashi et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

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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“…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).…”

Section: Volatile Componentsmentioning

confidence: 99%

“…2). It was also found in fish sauce (Udomsil et al 2010). Benzaldehyde was typically generated from the Strecker degradation of phenylalanine and associated to almond-like odor (Andersen and Hinrichsen 1995).…”

Section: Volatile Componentsmentioning

confidence: 99%

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

et al. 2016

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Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

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“…However, the inconsistent product quality and extremely long fermentation time are among the factors that limit the growth of fi sh sauce industries. Many attempts have been made to improve the fermentation process, such as using selected starter cultures to accelerate the process (ALKOLKAR et al, 2010), reducing the formation of biogenic amines (ZAMAN et al, 2010), and improving the odour and fl avour of the fi sh sauce (UDOMSIL et al, 2010).…”

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confidence: 99%

Chemical composition and microbial dynamics ofbudufermentation, a traditional Malaysian fish sauce

Sim¹,

Chye²,

Anton³

2015

Acta Alimentaria

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The chemical and microbiological changes during spontaneous budu fermentation were elucidated on monthly basis (1-12 months). A signifi cant increase (P<0.05) in pH, acidity, soluble protein, total protein, and moisture content was observed during budu fermentation, except for the fat content. The total microbial load decreased gradually from the initial of 6.13±0.01 to 3.45±0.13 log CFU g -1 after 12 months of fermentation. Overall, 150 isolates were identifi ed, with a majority of bacteria (77%), followed by yeasts (12%) and 11% of unconfi rmed species. Micrococcus luteus was the predominant strain that initiated the fermentation before it was replaced by Staphylococcus arlettae that exists throughout the fermentation. This study confi rmed that lactic acid bacteria and yeasts often coexist with other microorganisms, even though a microbiological succession usually takes place both between and within species, which shaped the chemical and sensory characteristics of the fi nal product. In addition, some of the isolates could be potentially valuable as starter cultures for further improved and controllable budu fermentation.Keywords: budu fermentation, fi sh sauce, microbial succession, diversity, spontaneous fermentation Fish sauce is a clear brown liquid seasoning produced via fermentation of heavily salted fi sh materials in most of the Southeast Asia countries. It is widely used as salt replacer or fl avour enhancer in most prepared foods and sauces of Japanese and western markets, resulting from a balance of amino acids and high quantities of peptides (FUKAMI et al., 2004). However, due to its distinctive odour, the application is restricted to home cooked foods and prepared foods. It has various names depending on the country from which it is produced, such as nampla (Thailand), bakasang (Indonesia), yu-lu (China), patis (Philippines), ngapi (Burma), shotshuru (Japan), aekjeot (Korea), and budu (Malaysia). Many studies related to fi sh sauce fermentation and products were conducted, including the reduction of histamine in fi sh sauce using rice bran nuka (KUDA & MIYAWAKI, 2010); controlled fermentation of chum salmon sauce using starter cultures (YOSHIKAWA et al., 2010), and the production of plaa-som (Thai light fermented fi sh product) using lactic acid bacteria (LAB) starters (SAITONG et al., 2010). Fish proteins are gradually hydrolysed by both bacterial and fi sh proteinases during fermentation. This process relies on natural fortuitous microorganisms with strong degradation and hydrolysis capabilities, including Bacillus, Micrococcus, Staphylococcus, Streptococcus, and halophilic lactic acid bacteria (THONGTHAI et al., 1992). These bacteria could play a signifi cant role in the bioconversion of fi sh substrate into fi sh sauce with delighted colour, fl avour, and aroma. However, the inconsistent product quality and extremely long fermentation time are among the factors that limit the growth of fi sh sauce industries. Many attempts have been made

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Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

Cited by 111 publications

References 44 publications

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

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

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

Chemical composition and microbial dynamics ofbudufermentation, a traditional Malaysian fish sauce

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