Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product

ABSTRACT Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.

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Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

bionature ◽

10.35580/bionature.v18i2.6137 ◽

2018 ◽

Vol 18 (2) ◽

Author(s):

Mirza Yanuar Rizky ◽

Rizka Diah Fitri ◽

Utami Sri Hastuti ◽

Sitoresmi Prabaningtyas

Keyword(s):

Lactic Acid ◽

Lactobacillus Casei ◽

Fermentation Process ◽

Lipid Hydrolysis ◽

Fermented Fish ◽

Streptococcus Lactis ◽

Acid Clearance ◽

Fish Product ◽

Lactobacillus Coryniformis ◽

X 24

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.

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Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties

Fisheries Science ◽

10.1007/s12562-011-0428-6 ◽

2011 ◽

Vol 78 (1) ◽

pp. 187-195 ◽

Cited By ~ 2

Author(s):

Silvana D. Harikedua ◽

C. Hanny Wijaya ◽

Dede R. Adawiyah

Keyword(s):

Physicochemical Properties ◽

Sensory Attributes ◽

Fermented Fish ◽

Fish Product

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Complete Genome Sequence of Staphylococcus carnosus LTH 3730

Genome Announcements ◽

10.1128/genomea.01038-16 ◽

2016 ◽

Vol 4 (5) ◽

Cited By ~ 1

Author(s):

Anne Müller ◽

Jochen Klumpp ◽

Herbert Schmidt ◽

Agnes Weiss

Keyword(s):

Genome Sequence ◽

Complete Genome Sequence ◽

Complete Genome ◽

Aroma Compounds ◽

Starter Cultures ◽

Fermented Fish ◽

Color Formation ◽

Staphylococcus Carnosus ◽

Fish Product

Specific strains of the apathogenic coagulase-negative species Staphylococcus carnosus are frequently used as meat starter cultures, as they contribute to color formation and the production of aroma compounds. Here, we report the complete genome sequence of S. carnosus LTH 3730, a strain isolated from a fermented fish product.

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Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera

Microbiology Indonesia ◽

10.5454/mi.8.1.4 ◽

2014 ◽

Vol 8 (1) ◽

pp. 24-32 ◽

Cited By ~ 3

Author(s):

YUSRA YUSRA ◽

FAUZAN AZIMA ◽

NOVELINA NOVELINA ◽

PERIADNADI PERIADNADI

Keyword(s):

Bacillus Cereus ◽

Fermented Fish ◽

Fish Product

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Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d220118 ◽

2020 ◽

Vol 22 (1) ◽

Author(s):

Dyah Koesoemawardani ◽

LULU ULYA AFIFAH ◽

NOVITA HERDIANA ◽

A.S. SUHARYONO ◽

ESA GHANIM FADHALLAH ◽

...

Keyword(s):

Lactic Acid ◽

Water Content ◽

Salt Concentration ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Fermented Fish ◽

Fish Product ◽

Physical And Chemical ◽

Different Levels ◽

And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

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Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

Frontiers in Microbiology ◽

10.3389/fmicb.2020.615904 ◽

2020 ◽

Vol 11 ◽

Author(s):

Barbara Speranza ◽

Angela Racioppo ◽

Daniela Campaniello ◽

Clelia Altieri ◽

Milena Sinigaglia ◽

...

Keyword(s):

Fractional Factorial ◽

Process Time ◽

Physical Parameters ◽

Fermentation Time ◽

Fermented Fish ◽

Overall Acceptability ◽

Fish Product ◽

Sensorial Quality ◽

Two Phases ◽

Product Realization

The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.

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