Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand

2010 ◽  
Vol 138 (3) ◽  
pp. 200-204 ◽  
Author(s):  
Phikunthong Kopermsub ◽  
Sirinda Yunchalard
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Fish ◽  
Fish Product

scholarly journals Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam

2015 ◽  
Vol 3 (3) ◽  
pp. 219-223
Author(s):  
Nor Mahyudin ◽  
Wan Ibadullah ◽  
Amar Saadin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Fermentation Process ◽  
Fermented Food ◽  
Fermented Fish ◽  
Fermented Product ◽  
Fish Product ◽  
Lactobacillus Spp

Pekasam is one of Malaysia s famous fermented product. Pekasam fish is usually made from freshwater fish with ground roasted fragrant rice as the main ingredient as the fermentation substrate. Fermented food, especially from fish or seafood requires lactic acid bacteria such as Lactobacillus spp. to aid the fermentation process. Samples were fermented for 30 days based on natural fermentation of pekasam. Protein has a significant effect on the taste, flavor, color and shelf life of the pekasam fish. The objective of this study is to evaluate the effect of protein content on selected fish in relation to the production of lactic acid bacteria. It showed that the increment of Lactobacillus spp. associated with the higher amount of protein in the fish during the fermentation process. Patin fish showed the highest protein content (27.5%) with the highest increment in Lactobacillus spp. This suggests possible use of Patin fish as a potential source to improve the overall quality of fermented fish product.

scholarly journals Molecular Identifcation of Lactic Acid Bacteria Producing Antimicrobial Agents from Bakasang, An Indonesian Traditional Fermented Fish Product

2015 ◽  
Vol 16 (2) ◽  
pp. 93 ◽  
Author(s):  
Helen Joan Lawalata ◽  
Langkah Sembiring ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Sequence Comparison ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Diffusion Method ◽  
Pediococcus Acidilactici ◽  
Fermented Fish ◽  
Fish Product

Twenty seven strains of lactic acid bacteria (LAB) were isolated from bakasang, Indonesian traditionalfermented fsh product. In general, LAB have inhibitory activity againts pathogenic bacteria and spoilagebacteria. Screening for antimicrobia activity of isolates were performed with well-diffusion method. Oneisolate that was designed as Pediococcus BksC24 was the strongest against bacteria pathogenic and spoilagebacteria. This strain was further identifed by 16S rRNA gen sequence comparison. Isolates LAB producingantimicrobial agents from bakasang were identifed as Pediococcus acidilactici.

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

2019 ◽  
Vol 20 (4) ◽  
pp. 1063-1068 ◽  
Author(s):  
RISKY NURHIKMAYANI ◽  
BUDI SETIADI DARYONO ◽  
ENDAH RETNANINGRUM
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Antimicrobial Compound ◽  
Fermented Fish ◽  
South Sulawesi ◽  
Fish Product

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.

The effects of removing aflatoxin B1 and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109540
Author(s):  
Lin Ye ◽  
Yaling Wang ◽  
Lijun Sun ◽  
Zhijia Fang ◽  
Qi Deng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aflatoxin B1 ◽  
Growth Stress ◽  
High Salt ◽  
Fermented Fish ◽  
Fish Product

Antibiotic Resistance of Lactic Acid Bacteria Isolated from a Fermented Fish Product, Pla-chom

2011 ◽  
Vol 6 (12) ◽  
pp. 898-903 ◽  
Author(s):  
P. Sornplang ◽  
V. Leelavatch ◽  
P. Sukon ◽  
S. Yowarach
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Fish ◽  
Fish Product

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

bionature ◽  
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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