Scientific evaluation of Shidal technology - An age old traditional practice of fish preservation of Northeast India

2017 ◽  
Author(s):  
Ranendra K Majumdar ◽  
Deepayan Roy ◽  
Snehal Shitole ◽  
Bhaskar N
Keyword(s):  
Crude Protein ◽  
Significant Contribution ◽  
Northeast India ◽  
Traditional Beliefs ◽  
Traditional Practice ◽  
Fermented Fish ◽  
Nitrogenous Compounds ◽  
Beneficial Effects ◽  
Daily Diet ◽  
Fish Product

Fermented fish products are consumed by the ethnic people of northeast India as part of their daily diet and also play a significant role in their traditional life style beside some traditional beliefs regarding their health beneficial effects. Among these, fermented fish product prepared from Puntius sp. and Setipinna phasa, known as Shidal is most popular and widely consumed in different states of northeast India. The study was conducted to evaluate the scientific technology regarding processing and production of shidal as well as quality characteristics of Shidal prepared from both the species. The proximate composition shidal indicate their importance in human nutrition particularly in terms of crude protein and lipid. Volatile nitrogenous compounds were found in higher range in both the products; however, lipid oxidation was limited may be due to absence of prooxidants. Both fermented Puntius sp. and Setipinna phasa samples of NEI were found to be loaded with higher number of microbes with significant contribution from lactic acid bacteria which indicates their probiotic importance.

scholarly journals Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

2007 ◽  
Vol 73 (7) ◽  
pp. 2247-2250 ◽  
Author(s):  
Sirinat Srionnual ◽  
Fujitoshi Yanagida ◽  
Li-Hsiu Lin ◽  
Kuang-Nan Hsiao ◽  
Yi-sheng Chen
Keyword(s):  
Proteolytic Enzymes ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Band ◽  
Proteinase K ◽  
Mass Spectrometry Analysis ◽  
Fermented Fish ◽  
Spectrometry Analysis ◽  
Weissella Cibaria ◽  
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.

The effect of formaldehyde treatment of soya-bean meal and rapeseed meal on the amino acid profiles and acid-pepsin solubility of rumen undegraded protein

1983 ◽  
Vol 101 (3) ◽  
pp. 603-612 ◽  
Author(s):  
T. Varvikko ◽  
J. E. Lindberg ◽  
J. Setälä ◽  
Liisa Syrjälä-Qvist
Keyword(s):  
Crude Protein ◽  
Decisive Role ◽  
Rapeseed Meal ◽  
Soya Bean ◽  
Soluble Nitrogen ◽  
Nitrogenous Compounds ◽  
Formaldehyde Treatment ◽  
Methionine Concentration ◽  
Bean Meal ◽  
Soya Bean Meal

SUMMARYSoya-bean meal and rapeseed meal treated with 0, 0·4 or 0·8 g formaldehyde/100 g crude protein (N × 6·25) was incubated in the rumen in nylon bags with 10 and 40 μm aperture.Disappearance of dry matter and nitrogenous compounds was reduced with increasing formaldehyde treatment.The proportion of acid-pepsin soluble nitrogen in the undegraded residues of untreated and treated soya-bean meal was similar to the original samples. For rapeseed meal the proportion of acid-pepsin soluble nitrogen in the undegraded residues decreased with increasing rumen incubation time. This reduction decreased with increasing formaldehyde treatment.Concentration of amino acids in the undegraded residues did not generally deviate from those in the original samples. However, a distinguishable decrease in the methionine concentration was observed in all the rapeseed meal samples and in glutamic acid concentration in rapeseed meal treated with 0 and 0·4 g formaldehyde/100g- crude protein.Most of the changes due to rumen incubation were smaller using the 10 μm bags than using the 40 μm bags. However, the bag pore size did not play a decisive role in the conclusions of the results given.

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.

scholarly journals Chemical composition and rumen degradability of byproducts available in the Amazon region

2019 ◽  
Vol 40 (6Supl3) ◽  
pp. 3605
Author(s):  
Ernestina dos Ribeiro Santos Neta ◽  
Luis Rennan Sampaio Oliveira ◽  
Rafael Mezzomo ◽  
Daiany Íris Gomes ◽  
Janaina Barros Luz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Palm Kernel ◽  
Neutral Detergent Fiber ◽  
Daily Diet ◽  
Pineapple Peel ◽  
Ruminal Degradability ◽  
Babassu Cake

This study evaluated the chemical composition and ruminal degradability of dry matter (DM), neutral detergent fiber corrected for ash and protein (NDFap) and crude protein (CP) in byproducts of African oil palm (palm cake, kernel or fiber), macaúba (pulp cake and kernel cake), acai (acai fruit), babassu (kernel cake) and pineapple (peel, crown and bagasse silage). Nineteen rumen-fistulated sheep were kept in individual stalls, receiving a daily diet composed of elephant grass silage and corn and soybean concentrate. After preparation in nylon bags, the byproduct samples were incubated for 0, 3, 6, 12, 16, 18, 24, 48, 72, 96, 120 and 144 hours, with three replicates of each ingredient per incubation time. The divergence between the protein nutritional value and energy nutritional value, based on discriminatory variables between groups, was estimated by cluster analysis. The effective degradability of DM, NDFap and CP for the different byproducts was, respectively, 35.9, 26.9 and 59.0% for palm cake; 48.3, 34.3 and 76.4% for palm kernel; 21.1, 6.6 and 50.3% for palm fiber; 34.3, 15.0 and 52.8% for macaúba pulp cake; 58.1; 63.0 and 51.6% for macaúba kernel cake; 49.7, 49.6 and 41.8% for babassu cake; 53.4, 40.5 and 79.8% for pineapple bagasse silage; and 21.3, 17.0 and 38.9% for acai fruit. Based on their NDFap and CP characteristics, the feeds were clustered in up to four different groups.

scholarly journals Complete Genome Sequence of Staphylococcus carnosus LTH 3730

2016 ◽  
Vol 4 (5) ◽  
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.

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

2014 ◽  
Vol 8 (1) ◽  
pp. 24-32 ◽  
Author(s):  
YUSRA YUSRA ◽  
FAUZAN AZIMA ◽  
NOVELINA NOVELINA ◽  
PERIADNADI PERIADNADI
Keyword(s):  
Bacillus Cereus ◽  
Fermented Fish ◽  
Fish Product

scholarly journals The Revival of Poetry Declamation in Contemporary China: The Case of Fenchunguan Poetry Group (Guangzhou)

2021 ◽  
Vol 20 (4) ◽  
pp. 145-157
Author(s):  
Yulia A. Dreyzis
Keyword(s):  
Significant Contribution ◽  
Classical Type ◽  
Traditional Practice ◽  
Chinese Tradition ◽  
Personal Meanings ◽  
Local Literature ◽  
Classical Poetry ◽  
Literary Communities ◽  
Text Presentation ◽  
Contemporary Practice

The paper presents a description of the contemporary practice of poetry declamation in one of the literary communities of Guangzhou, among the poets who associate themselves with the tradition of the informal Fenchunguan group. The members of the group are authors and performers of classical poetry. They take an active part in the movement for the revival of traditional declamatory practices which were widely popular until the first decades of the 20th century. Their example allows us to trace some features of the declamation (oral presentation) used to promote poetry in classical formats (written texts) and thereby expand our knowledge of the written-oral dichotomy functioning within the Chinese tradition. The paper details the genealogy of the Southern School of text presentation, related to Fenchunguan, and analyzes how authors and performers appeal to the traditional practice of verbalizing poetry to construct and maintain a distinct “southern” (Cantonese) identity. This practice is utilized to create a distinct subspace within the system of national and local literature: quite a significant contribution is made by the original performing techniques of the Southern School (truncation of duration at the beginning of beats; repetition of rhyming words at the ends of phrases that coincide with the end of a poetic line, with a transition to a different pitch; merging adjacent lines into one phonetic-melodic unit) and the deliberate use of a local lect (Cantonese). In the process of (re)discovering the declamatory phenomenon, it becomes loaded with new aesthetic, social, practical and personal meanings. Those who participate in its functioning, thus, contribute to the great come-back of the classical type poetry and the spontaneous nature of declamatory practice.

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