Sarcoplasmic Protein Hydrolysis Activity of<i>L</i><i>actobacillus plantarum</i>120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Wang, Weixin; Xia, Wenshui; Gao, Pei; Xu, Yanshun

doi:10.1111/jfpp.12821

Cited by 24 publications

(23 citation statements)

References 39 publications

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“…Further hydrolysis of sarcoplasmic proteins and generation of peptides and free amino acids is attributed to enzymes of microbial origin, as well as to the remaining activity of the endogenous meat enzymes (Candogan et al, 2009). Similar conclusions have also been made by Wang et al (2017) during the assessment of the degree of fish sarcoplasmic proteins by Lactobacillus plantarum 120. Starting from the second experimental period (90 days), the content of primary amino groups increased, and the increase was greater in samples with probiotic strains of LAB than in the sample undergoing spontaneous fermentation (P < 0.01).…”

Section: Proteolysis Degree Of Muscle Protein Fractionssupporting

confidence: 61%

“…Similar conclusions have also been made by Wang et al . () during the assessment of the degree of fish sarcoplasmic proteins by Lactobacillus plantarum 120. Starting from the second experimental period (90 days), the content of primary amino groups increased, and the increase was greater in samples with probiotic strains of LAB than in the sample undergoing spontaneous fermentation ( P < 0.01).…”

Section: Resultsmentioning

confidence: 99%

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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

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Section: Proteolysis Degree Of Muscle Protein Fractionssupporting

confidence: 61%

Section: Resultsmentioning

confidence: 99%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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“…Based on the evidence, the IB1C and IB3B isolates were considered as L. plantarum species, and IB3E and IB3F isolates were considered as P. pentosaceus. The similar studies about the isolation of lactic acid bacteria from fish fermentation products were reported that antimicrobial compound produced by L. plantarum and P. pentosaceus (Desniar et al 2015;Budiarto et al 2016;Wang et al 2016).…”

Section: Identification Of the Antimicrobial-producing Strainmentioning

confidence: 83%

“…Several studies on the isolation of the LA from fish fermentation products also showed similar results. Wang et al (2016) in their study succeeded in isolating L. plantarum 120 from fish fermentation product from China, Suanyu. L. plantarum JCM-1149 produce antimicrobial compounds that inhibit the growth of Listeria monocytogenes (Nursyam et al 2016).…”

Section: Identification Of the Antimicrobial-producing Strainmentioning

confidence: 99%

The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product

2019

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Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.

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“…The implementation of this type of biological technology provides alternative ways for several of these by-products to be treated [19,20]. For example, LAB can be used to break down collagen structures from the carcasses of the meat industry, and specialized compounds from lignocellulosic biomass fermentation can produce metabolites that can be implemented in the elaboration of detergents [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

et al. 2021

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The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.

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Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Cited by 24 publications

References 39 publications

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation

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