Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

Rungrassamee, Wanilada; Tosukhowong, Amonlaya; Klanchui, Amornpan; Maibunkaew, Sawarot; Plengvidhya, Vethachai; Karoonuthaisiri, Nitsara

doi:10.1016/j.mimet.2012.09.016

Cited by 13 publications

(2 citation statements)

References 37 publications

(38 reference statements)

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“…In Nham, Lactococcus was found as a predominant genus. This had also been observed by other researchers [38,39]. Lactococcus species that had been identified were Lc.…”

Section: Plos Onesupporting

confidence: 83%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

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“…In Nham, Lactococcus was found as a predominant genus. This had also been observed by other researchers [38,39]. Lactococcus species that had been identified were Lc.…”

Section: Plos Onesupporting

confidence: 83%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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“…In brewing, traceability analysis such as identification and/or discrimination of microorganisms used for fermentation is important to ensure manufacturing efficiency and product safety [10,11]. The genus Saccharomyces is well-known as the key yeast species in beer fermentation, and S. pastorianus is used in bottom-fermented beer [12].…”

Section: Introductionmentioning

confidence: 99%

Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp.

et al. 2021

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Traceability analysis, such as identification and discrimination of yeasts used for fermentation, is important for ensuring manufacturing efficiency and product safety during brewing. However, conventional methods based on morphological and physiological properties have disadvantages such as time consumption and low sensitivity. In this study, the resistive pulse method (RPM) was employed to discriminate between Saccharomyces pastorianus and Dekkera anomala and S. pastorianus and D. bruxellensis by measuring the ionic current response of cells flowing through a microsized pore. The height and shape of the pulse signal were used for the simultaneous measurement of the size, shape, and surface charge of individual cells. Accurate discrimination of S. pastorianus from Dekkera spp. was observed with a recall rate of 96.3 ± 0.8%. Furthermore, budding S. pastorianus was quantitatively detected by evaluating the shape of the waveform of the current ionic blockade. We showed a proof-of-concept demonstration of RPM for the detection of contamination of Dekkera spp. in S. pastorianus and for monitoring the fermentation of S. pastorianus through the quantitative detection of budding cells.

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The Genetics of Microbial Starters

Anba‐Mondoloni¹,

Champomier‐Vergès²,

Zagorec³

et al. 2014

Handbook of Fermented Meat and Poultry

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Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

Cited by 13 publications

References 37 publications

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp.

The Genetics of Microbial Starters

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