Jaruwan Thongsanit, S. Tanasupawat, S. Keeratipibul, Suchada Jatikavanich
Eighty strains of homofermentative tetrad-forming lactic acid bacteria were isolated from fish sauce fermentation in Thailand. These bacteria were divided into three groups based on the phenotypic and chemotaxonomic characteristics including DNA relatedness. Forty strains (Group I) showed high degrees (70.0% to 109.1%) DNA-DNA homology with Tetragenococcus halophilus ATCC 33315. They were identified as T. halophilus. Thirty-eight strains (Group II) showed high degrees (70.9% to 105.6%) of DNA-DNA homology with Tetragenococcus muriaticus JCM 10006. They were identified as T. muriaticus. Two strains (Group III) showed low degrees (3.7% to 16.3%) of DNA-DNA homology with T. halophilus ATCC 33315, T. muriaticus JCM 10006, and Aerococcus uiridans TISTR 393. Then they were left unidentified. Group I and Group II strains are halophilic which grew in 25% NaCl. All the strains tested produced L-lactic acid and contained cellular fatty acids with C18:1 as the major component. Some of the selected strains produced histamine ranging from 0.04 to 52.29mg/100 ml. The differentiation of Tetragenococcus strains is discussed.
{"title":"Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)","authors":"Jaruwan Thongsanit, S. Tanasupawat, S. Keeratipibul, Suchada Jatikavanich","doi":"10.4109/JSLAB1997.13.46","DOIUrl":"https://doi.org/10.4109/JSLAB1997.13.46","url":null,"abstract":"Eighty strains of homofermentative tetrad-forming lactic acid bacteria were isolated from fish sauce fermentation in Thailand. These bacteria were divided into three groups based on the phenotypic and chemotaxonomic characteristics including DNA relatedness. Forty strains (Group I) showed high degrees (70.0% to 109.1%) DNA-DNA homology with Tetragenococcus halophilus ATCC 33315. They were identified as T. halophilus. Thirty-eight strains (Group II) showed high degrees (70.9% to 105.6%) of DNA-DNA homology with Tetragenococcus muriaticus JCM 10006. They were identified as T. muriaticus. Two strains (Group III) showed low degrees (3.7% to 16.3%) of DNA-DNA homology with T. halophilus ATCC 33315, T. muriaticus JCM 10006, and Aerococcus uiridans TISTR 393. Then they were left unidentified. Group I and Group II strains are halophilic which grew in 25% NaCl. All the strains tested produced L-lactic acid and contained cellular fatty acids with C18:1 as the major component. Some of the selected strains produced histamine ranging from 0.04 to 52.29mg/100 ml. The differentiation of Tetragenococcus strains is discussed.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116393665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The World of Plant Origin Lactic Acid Bacteria","authors":"S. Okada","doi":"10.4109/JSLAB1997.13.23","DOIUrl":"https://doi.org/10.4109/JSLAB1997.13.23","url":null,"abstract":"","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134193871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Soy Sauce (Shoyu) is one of the most representative Japanese traditional fermented foods and has recently become increasingly popular throughout the world. During the moromi-fermentation of soy sauce making processes, a group of lactic acid cocci known as Tetragenococcus halophilus proliferate in moromi-mash which contains a high concentration of sodium chloride, around 18% (w/v) , and produce nearly 1% (w/v) of L-lactic acid. In the early 1980's, a technique for discriminating individual strains was developed, and as a result the diversity in physiological properties among the natural flora of soy lactic acid bacteria has become well known. A wide variety of strains have been found based on physiological properties such as arginine degradation, aspartate decarboxylation, amine-formation from histidine, phenylalanine or tyrosine, consumption of citric or malic acids, and reduction of environmental red-ox potentials, besides in utilization of carbohydrates. Diversity among strains was also observed in their phage-susceptibility and plasmid-profiles. Many of these activities substantially affect the quality of the end products. Accordingly, strain-level control of the fermenting microbes is needed for preparation of high quality soy sauce. Significance of this diversity and possible mechanisms which might have produced it were also discussed from a microbial ecology perspective.
{"title":"Diversity and Ecology of Salt Tolerant Lactic Acid Bacteria : Tetragenococcus halophilus in Soy Sauce Fermentation","authors":"K. Uchida","doi":"10.4109/JSLAB1997.11.60","DOIUrl":"https://doi.org/10.4109/JSLAB1997.11.60","url":null,"abstract":"Soy Sauce (Shoyu) is one of the most representative Japanese traditional fermented foods and has recently become increasingly popular throughout the world. During the moromi-fermentation of soy sauce making processes, a group of lactic acid cocci known as Tetragenococcus halophilus proliferate in moromi-mash which contains a high concentration of sodium chloride, around 18% (w/v) , and produce nearly 1% (w/v) of L-lactic acid. In the early 1980's, a technique for discriminating individual strains was developed, and as a result the diversity in physiological properties among the natural flora of soy lactic acid bacteria has become well known. A wide variety of strains have been found based on physiological properties such as arginine degradation, aspartate decarboxylation, amine-formation from histidine, phenylalanine or tyrosine, consumption of citric or malic acids, and reduction of environmental red-ox potentials, besides in utilization of carbohydrates. Diversity among strains was also observed in their phage-susceptibility and plasmid-profiles. Many of these activities substantially affect the quality of the end products. Accordingly, strain-level control of the fermenting microbes is needed for preparation of high quality soy sauce. Significance of this diversity and possible mechanisms which might have produced it were also discussed from a microbial ecology perspective.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130012697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
produce bacteriocins, which have been defined as proteinaceous substances with bactericidal activity against a limited range of bacteria"). Nisin, produced by some lactococci, has bactericidal effects against gram-positive bacteria such as Bacillus and Clostoridium sp". Nisin is not sporicidal but prevents the growth of germinated bacterial spores. Nisin is the only bacteriocin that has been commercially exploited as a food-additive, because of its degradation in the human alimentary canal by di-
{"title":"Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning","authors":"Takeo Kato","doi":"10.4109/JSLAB1997.11.66","DOIUrl":"https://doi.org/10.4109/JSLAB1997.11.66","url":null,"abstract":"produce bacteriocins, which have been defined as proteinaceous substances with bactericidal activity against a limited range of bacteria\"). Nisin, produced by some lactococci, has bactericidal effects against gram-positive bacteria such as Bacillus and Clostoridium sp\". Nisin is not sporicidal but prevents the growth of germinated bacterial spores. Nisin is the only bacteriocin that has been commercially exploited as a food-additive, because of its degradation in the human alimentary canal by di-","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134438629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste). These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products. The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population. This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.
{"title":"Traditional Fermented Foods in Indonesia","authors":"W. R. Aryanta","doi":"10.4109/JSLAB1997.10.90","DOIUrl":"https://doi.org/10.4109/JSLAB1997.10.90","url":null,"abstract":"Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste). These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products. The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population. This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130237128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bacteriocins produced by lactic acid bacteria have a bactericidal effect against Gram-positive bacteria including foodborne pathogens such as Listeria monocytogenes, Bacillus cereus, and also inhibit the outgrowth of bacterial spores. Most of these bacteriocins are degradable in human tract, and heat stable, so that bacteriocins produced by lactic acid bacteria have potential use as natural food preservatives. Actually, nisin produced by the food-grade bacterium Lactococcus lactis is recognized as GRAS (Generally Recognized As Safe) substance and widely used as a preservative in the food industry. In recent years there has been a considerable increase in studies of bacteriocins produced by lactic acid bacteria not only on their structure, biosynthesis and mechanisms of pore-formation, but also on their potential applications as food preservatives. This review describes the current knowledge about the properties, biosynthesis, functional aspects, producer self-protection and resistance of a broad range of bacteriocins from lactic acid bacteria as well as the applications.
{"title":"Bacteriocins Produced by Lactic Acid Bacteria and the Applications","authors":"T. Sashihara, K. Sonomoto, A. Ishizaki","doi":"10.4109/JSLAB1997.10.2","DOIUrl":"https://doi.org/10.4109/JSLAB1997.10.2","url":null,"abstract":"Bacteriocins produced by lactic acid bacteria have a bactericidal effect against Gram-positive bacteria including foodborne pathogens such as Listeria monocytogenes, Bacillus cereus, and also inhibit the outgrowth of bacterial spores. Most of these bacteriocins are degradable in human tract, and heat stable, so that bacteriocins produced by lactic acid bacteria have potential use as natural food preservatives. Actually, nisin produced by the food-grade bacterium Lactococcus lactis is recognized as GRAS (Generally Recognized As Safe) substance and widely used as a preservative in the food industry. In recent years there has been a considerable increase in studies of bacteriocins produced by lactic acid bacteria not only on their structure, biosynthesis and mechanisms of pore-formation, but also on their potential applications as food preservatives. This review describes the current knowledge about the properties, biosynthesis, functional aspects, producer self-protection and resistance of a broad range of bacteriocins from lactic acid bacteria as well as the applications.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130090291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
INTRODUCTION Fermented foods are essential components of diets in many parts of the world especially in the Asia. It is a highly acceptable form of food preservation for millions of consumers due to its nutritive value and wholesome flavor. The methods of processing traditional fermented foods were developed in households and improvements were done as the process is handled down from one generation to another. Mostly of these processes were developed on a trial and error basis, hence quality varied from one maker to the other. In the Philippines, there are quite a number of traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice cake (puto) , fermented cooked rice and shrimp (balao-balao) , fermented cooked rice and fish (burong isda) , sugarcane wine (basi) , coconut wine (tuba) , distilled coconut wine (lambanog) , palm sap vinegar (suka) , fermented fish paste (bagoong) , fermented fish sauce (patis) , fermented small shrimp (alamang) ,Visayan fermented fish (tinabal) , green papaya pickles (achara) , fermented mustard leaves (burong mustasa) , green mango pickles (burong mangga) , white soft cheese (kesong puti) , and nata, a pellicle produced by Acetobacter xylinum on coconut medium (water or milk) fruit juices and other sugar-rich raw materials. Technological advances that were made elucidated the role of microorganism on the physical and chemical changes that occurred in the processed raw materials. Microbial interactions during fermentation were affected by the existing environmental conditions and were found to influence the production and the wholesomeness of the products. Selected strains were employed in the process of improvement and standardization into the stable and high quality products and processes that are routinely used.
{"title":"Microorganisms and Technology of Philippine Fermented Foods","authors":"P. C. Sanchez","doi":"10.4109/JSLAB1997.10.19","DOIUrl":"https://doi.org/10.4109/JSLAB1997.10.19","url":null,"abstract":"INTRODUCTION Fermented foods are essential components of diets in many parts of the world especially in the Asia. It is a highly acceptable form of food preservation for millions of consumers due to its nutritive value and wholesome flavor. The methods of processing traditional fermented foods were developed in households and improvements were done as the process is handled down from one generation to another. Mostly of these processes were developed on a trial and error basis, hence quality varied from one maker to the other. In the Philippines, there are quite a number of traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice cake (puto) , fermented cooked rice and shrimp (balao-balao) , fermented cooked rice and fish (burong isda) , sugarcane wine (basi) , coconut wine (tuba) , distilled coconut wine (lambanog) , palm sap vinegar (suka) , fermented fish paste (bagoong) , fermented fish sauce (patis) , fermented small shrimp (alamang) ,Visayan fermented fish (tinabal) , green papaya pickles (achara) , fermented mustard leaves (burong mustasa) , green mango pickles (burong mangga) , white soft cheese (kesong puti) , and nata, a pellicle produced by Acetobacter xylinum on coconut medium (water or milk) fruit juices and other sugar-rich raw materials. Technological advances that were made elucidated the role of microorganism on the physical and chemical changes that occurred in the processed raw materials. Microbial interactions during fermentation were affected by the existing environmental conditions and were found to influence the production and the wholesomeness of the products. Selected strains were employed in the process of improvement and standardization into the stable and high quality products and processes that are routinely used.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132162117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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