Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

2019 ◽  
Vol 292 ◽  
pp. 137-143 ◽  
Author(s):  
Takura Wakinaka ◽  
Satomi Iwata ◽  
Yuya Takeishi ◽  
Jun Watanabe ◽  
Yoshinobu Mogi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fish Sauce ◽  
Halophilic Lactic Acid Bacteria ◽  
Fermentation Starter

scholarly journals CHARACTERIZATION OF TETRAGENOCOCCUS HALOPHILUS FROM VIETNAMESE FISH SAUCE

2019 ◽  
Vol 57 (5) ◽  
pp. 544
Author(s):  
Le Thanh Ha ◽  
Nguyen Nam Trinh ◽  
Le Thi My Chau ◽  
Nguyen Thi Minh Tu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Fish Sauce ◽  
Tetragenococcus Halophilus ◽  
Halophilic Lactic Acid Bacteria ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

The intracellular aminopeptidase activities and volatile compound profile of isolated halophilic lactic acid bacteria Tetragenococcus halophilus was investigated. Tetragenococcus halophilus CH2-4 and CH6-2 exhibited highest aminopeptidase activities 2.2 U/mL toward Glutamic-pNA. Meanwhile T. halophilus CH6-1 and V7-2 showed highest aminopeptidase activities 1.4 U/mL toward Leucine-pNA.  The total 19 volatile compounds, including esters, alcohols, ketones, phenols, hydrocarbons and sulfur containing compounds were detected in fish broth inoculated with T. halophilus.T. halophilus CH6-2 produced most volatile compounds, 10/19 detected ones in this study.  

scholarly journals Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation

2017 ◽  
Vol 5 (15) ◽  
Author(s):  
Chokchai Chuea-nongthon ◽  
Sureelak Rodtong ◽  
Jirawat Yongsawatdigul ◽  
James L. Steele
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Draft Genome ◽  
Fish Sauce ◽  
Genome Sequences ◽  
Content Type ◽  
Natural Fermentation ◽  
Halophilic Lactic Acid Bacteria ◽  
Tetragenococcus Muriaticus

ABSTRACT Tetragenococcus muriaticus strains 3MR10-3 and PMC-11-5 are homofermentative halophilic lactic acid bacteria isolated from Thai fish sauce during natural fermentation. Their draft genomes were sequenced. Our interest in these organisms is related to their impact on fish sauce flavor and their high osmotolerance.

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

2005 ◽  
Vol 71 (2) ◽  
pp. 422-430 ◽  
Author(s):  
Motoharu UCHIDA ◽  
Jie OU ◽  
Bi-Wen CHEN ◽  
Chun-Hong YUAN ◽  
Xur-Hua ZHANG ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silver Carp ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Hypophthalmichthys Molitrix
Sign in / Sign up

Export Citation Format

Share Document