Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar

Moe, Nant Kay Thwe; Thwe, Su Myo; Shirai, Toshiharu; Terahara, Takeshi; Imada, Chiaki; Kobayashi, Takeshi

doi:10.1007/s12562-014-0843-6

Cited by 13 publications

(4 citation statements)

References 22 publications

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“…Identification of the isolates was further confirmed by 16S rDNA gene sequencing. The bacterial genomic DNA was extracted using a TIANamp Bacteria DNA Kit (TIANGEN Biotech, China) following the manufacturer's instructions, and two universal primers, namely 5′‐AGA GTT TGA TCC TGG CTC AG‐3′ (primer 27F) and 5′‐GGC TAC CTT GTT ACG ACT T‐3′ (primer 1492R), were used for 16S rDNA gene polymerase chain reaction (PCR) amplification according to the protocol described by Moe et al (). The expected size of the amplicons was about 1,500 bp.…”

Section: Methodsmentioning

confidence: 99%

Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Tang

Bian

Xia

et al. 2018

Journal of Food Safety

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The objective of this study was to screen probiotic lactic acid bacteria (LAB) with beneficial properties such as acid and bile salt tolerance, antibacterial activity, autoaggregation ability, and cholesterol‐lowering capacity from fermented Cornus officinalis fruits. Eleven probiotic LAB strains, identified as ten Lactobacillus plantarum and one Lactobacillus casei, were screened out and evaluated by in vitro tests. The results of principal component analysis (PCA) based on probiotic characteristics suggested that L. plantarum 2519, 3725, and 3735 were promising probiotic candidates, which were better than the probiotic reference strain, Lactobacillus rhamnosus GG. Among them, L. plantarum 2519 showed the hightest autoaggregation value of 94.62%, and L. plantarum 3725 showed a cholesterol assimilation percentage of 47.83% and remarkable antimicrobial activity against five foodborne pathogens with the cell number decrease from 3.68 to 4.60 log cfu/mL. These results indicate that these three LAB strains are good candidates as probiotic starters. Practical applications Cornus officinalis is known as a kind of medicinal plant with fruits having many pharmacological activities, such as improving liver and kidney function, potent hpyerglycemic and antioxidant effect. C. officinalis is rich in endophytes, and its pharmacological activities may be associated with the metabolic products of endophytic bacteria. Therefore, the exploitation of microbial resources in spontaneous fermented C. officinalis fruits is beneficial to select probiotics. Moreover, the fruits from a natural reserve should be an excellent resource, attributing to the low impact of antimicrobial contamination may guarantee non or low intensity of antibiotic activity of their endophytic bacteria.

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Section: Methodsmentioning

confidence: 99%

Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Tang

Bian

Xia

et al. 2018

Journal of Food Safety

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“…Several research groups have isolated and characterized lactic acid bacteria strains in fermented fish products, supporting the goal of improving production technologies or developing mixed starter cultures for industrial processing of products with optimal sensorial, probiotic, and microbial safety characteristics. Such research has examined products as varied as hentak , a fermented sun‐dried powdered fish from India (Aarti et al, 2017); adjuevan , a condiment produced from spontaneously fermented fish in Côte d'Ivoire (Koffi‐Nevry et al, 2011); suan yu , a Chinese fish snack made by mixing fermented then dried fish pieces with spices and corn meal (Zeng et al, 2016); and ngachin , small fish fermented with boiled rice in Myanmar (Moe et al, 2015).…”

Section: Qualitative Findingsmentioning

confidence: 99%

Dried fish at the intersection of food science, economy, and culture: A global survey

et al. 2022

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Dried fish-here defined broadly as aquatic animals preserved using simple techniques, such as sun-drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaginghave received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish-drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains.As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish.

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“…Another version of RFLP, terminal restriction fragment length polymorphism (T-RFLP), in conjunction with 16S rRNA gene sequencing may be utilized with broad potential in the investigation and analysis of LAB-fermented cereals and vegetables, because it was useful in determining LAB starter cultures for gamma-Aminobutyric acid (GABA) accumulation in Myanmar fermented fish with boiled rice [141].…”

Section: Prospective Studies and Considerationsmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu

Reale

2020

Microorganisms

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar

Cited by 13 publications

References 22 publications

Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Dried fish at the intersection of food science, economy, and culture: A global survey

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

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