Identification of microflora and lactic acid bacteria in pado, a fermented fish product prepared with dried Pangium edule seed and grated coconut

SYAFITRI, Yosi; Kusumaningrum, Harsi Dewantari; Dewanti‐Hariyadi, Ratih

doi:10.1590/fst.19921

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…Bacterial genome extraction kit (Tiangen, China) was used to extract, isolate and purify the genomic DNA. Bacterial universal primers (the primers 27F and 1492R) were used for PCR amplification of 16S rRNA sequences (Syafitri et al, 2022). The synthesis of primers and the sequencing of PCR products were entrusted to Shanghai Sunny Biotechnology Co., Ltd.…”

Section: Bacterial 16s Rrna Gene Sequencing and Construction Of Phylo...mentioning

confidence: 99%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was firstly isolated and purified. Subsequently, it was discovered that the as-harvested LAB was recognized as Lactobacillus sakei subsp. sakei with assistance of technology of phenotypic identifying and 16S rRNA sequencing. Concurrently, relevant characteristics in aspects of growth curve, acid production capacity, temperature and salt tolerance of Lactobacillus sakei subsp. sakei were plainly investigated. Furthermore, the preliminary research on protease properties and biological properties was revealed. The results unfolded that the strain could grow and produce acid normally at 37 °C, and deliver a strong tolerance even under 3% NaCl at 12 °C, which could be significant sufficiently to satisfy the low-temperature and salty fermentation of mandarin fish. The best compatible temperature and pH value for protease production were at 70 °C and 9.0, respectively. Resultantly, the main metabolites, containing polyphenols, flavonoids and soluble polypeptides, performed a remarkable effect on scavenging abilities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazine (DPPH) free radical and ferricyanide reducing ability, of which the IC 50 were 1.05, 6.87, and 4.62 mg/mL, respectively. And, the metabolites displayed partial inhibitory effects on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. Therefore, CMC 1-8 can potentially serve as a functional microorganism to directionally ferment mandarin fish.

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Section: Bacterial 16s Rrna Gene Sequencing and Construction Of Phylo...mentioning

confidence: 99%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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“…The enumeration of Staphylococcus was performed according to ISO 6888-1 on Baird Parker agar incubated at 37°C/24 and 48 hrs 12 . The enumeration of Lactic Acid Bacteria (LAB) was performed according to ISO 15214 on MRS agar incubated at 30°C/72 hrs in anaerobic conditions 13 . A Confirmation of LAB was performed by Gram stain and catalase test, followed by microscopic examination.…”

Section: Sample Collection and Preparationmentioning

confidence: 99%

Contamination Level of Histamine-Producing Bacteria in Fishery Products in Côte d’Ivoire

Sika-Kadji,

Keke,

Ake-Assi

et al. 2022

Res. J. Microbiol

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Background and Objective: Histamine is the primary cause of fish and seafood-related illnesses. Identifying and characterizing histaminergic bacteria would allow to prevent their growth and thus avoid the production of histamine in fish products. The objective of this study was to evaluate the capacity of bacteria to produce histamine in fish products in Côte d'Ivoire. Materials and Methods: To do this, 18 samples (6 tuna samples, 3 mackerel samples, 3 tilapia samples, 3 crab samples and 3 shrimp samples) were collected. The enumeration of mesophilic aerobic germs, Enterobacteriaceae, Staphylococcus and lactic acid bacteria was carried out according to conventional microbiological methods. Then, 270 isolates from the different groups of microorganisms counted were tested for their ability to produce histamine in the Niven medium. Results: The results of this study showed that the average loads of the different microorganisms in the fish products varied significantly according to the species analyzed. Of the 270 isolates tested, 124 isolates produce histamine, i.e., 49.92%. Histaminergic Enterobacteriaceae showed a high percentage of histamine production with 47.58% in the different fish products. Conclusion: Enterobacteriaceae are therefore the most incriminated in the production of histamine in fishery products in Côte d'Ivoire. They would therefore represent a major health risk for consumers.

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Characterization of Lactic Acid Bacteria from Fermented Fish (<i>pla-paeng-daeng</i>) and Their Cholesterol-lowering and Immunomodulatory Effects

et al. 2023

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The cholesterol-lowering and immunomodulatory effects and probiotic properties of 25 lactic acid bacteria (LAB) isolated from fermented fish (pla-paeng-daeng) in Thailand were examined in the present study. Based on their phenotypic and genetic characteristics, LAB were identified as Lactiplantibacillus pentosus (Group I, 6 isolates), Lactiplantibacillus argentoratensis (Group II, 1 isolate), Limosilactobacillus fermentum (Group III, 2 isolates), Companilactobacillus pabuli (Group IV, 4 isolates), Companilactobacillus farciminis (Group V, 5 isolates), Companilactobacillus futsaii (Group VI, 6 isolates), and Enterococcus lactis (Group VII, 1 isolate). Lactiplantibacillus pentosus PD3-1 and PD9-2 and Enterococcus lactis PD3-2 exhibited bile salt hydrolase (BSH) activities. The percentage of cholesterol assimilated by all isolates ranged between 21.40 and 54.07%. Bile salt hydrolase-producing isolates tolerated acidic and bile conditions and possessed adhesion properties. They also exerted immunomodulatory effects that affected the production of interleukin-12 (IL-12), interferon-γ (IFN-γ), human β-defensin-2 (hBD-2), and nitric oxide (NO). These isolates meet standard probiotic requirements and exert beneficial effects.

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Identification of microflora and lactic acid bacteria in pado, a fermented fish product prepared with dried Pangium edule seed and grated coconut

Cited by 3 publications

References 23 publications

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Contamination Level of Histamine-Producing Bacteria in Fishery Products in Côte d’Ivoire

Characterization of Lactic Acid Bacteria from Fermented Fish (<i>pla-paeng-daeng</i>) and Their Cholesterol-lowering and Immunomodulatory Effects

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