Fermented Fish Products

Salampessy, Junus; Kailasapathy, Kasipathy; Thapa, Namrata

doi:10.1201/ebk1420094954-c10

Cited by 13 publications

(7 citation statements)

References 38 publications

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“…Preservation of fish through fermentation, sun/smoke drying and salting (Table 7 ) is traditionally practiced by people living nearby coastal regions, lakes, and rivers and is consumed as seasoning, condiments, and side dishes (Salampessy et al, 2010 ). Several species of bacteria and yeasts have been reported from fermented and traditionally preserved fish products of the world (Kobayashi et al, 2000a , b , c ; Wu et al, 2000 ; Thapa et al, 2004 , 2006 , 2007 ; Saithong et al, 2010 ; Hwanhlem et al, 2011 ; Romi et al, 2015 ).…”

Section: Taxonomic Tools For Identification Of Microorganisms From Fementioning

confidence: 99%

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

2016

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Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups (“phylotypes”) may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.

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Section: Taxonomic Tools For Identification Of Microorganisms From Fementioning

confidence: 99%

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

2016

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“…This bacterium is rarely found in the starter culture where its fermented product's bacterial community is lactic acid bacteria (Leroy and De Vuyst, 2004). Usually, Clostridium is found in fermented fish products, such as ngari (Devi et al, 2015) and balacan (Salampessy et al, 2010). 99 Firmicutes AP008937 Note: SS, soybeans; FW, fresh water used to soak the bean; SW, soaking water after the beans were soaked for 18 h; BI, soybeans before inoculated; SC, starter culture; FT, fresh tempeh.…”

Section: Cloned 16s Rrna Gene Analysismentioning

confidence: 99%

Metagenome analysis of tempeh production: Where did the bacterial community in tempeh come from?

Radita¹,

Suwanto²,

Kurosawa³

et al. 2017

MJM

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Aims: Tempeh is a soy-based traditional food fermented by Rhizopus oligosporus. Although this mold is the main microorganism responsible for tempeh fermentation, various unknown bacteria presence in tempeh could enhance tempeh's nutritional value. This study is aimed to examine the identity of bacteria in tempeh bacterial community by combining metagenomics analysis and culturable technique. Methodology and results: Samples were obtained from a tempeh producer which consists of raw soybeans, fresh water used to soak the beans, soaking water after the beans were soaked for 18 h, dehulled-soybean before inoculation, starter culture, and fresh tempeh. All samples were plated onto Enterobacteriaceae and Lactic Acid Bacteria agar media, and the total DNA was extracted for metagenomics analysis based on 16S rRNA gene cloning and High-Throughput Sequencing (HTS). Metagenomic analysis indicated that Firmicutes and Proteobacteria were the predominant and subdominant bacteria, respectively, while the culturable technique showed Proteobacteria were the predominant bacteria. Firmicutes species detected in tempeh were similar to the ones in the soaking water, which were populated by Lactobacillus. However, another predominant bacteria from tempeh, Enterococcus, was similar to minor population of Enterococcus detected in dehulled-soybean before inoculation. Based on the cloned 16S rRNA genes, we observed L. agilis, L. fermentum, and E. cecorum as the predominant bacteria in tempeh. The starter culture, which was dominated by Clostridium, did not alter bacterial community in tempeh, since its proportion was only 2.7% in tempeh clean reads. Conclusion, significance and impact of study:The dominant bacteria in tempeh was Lactobacillus from Firmicutes. The bacterial community in tempeh was not affected by the starter culture used, but mainly because of the soybean soaking process.

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“…Microflora plays an important role at initial period as well as continuing the fermentation process. The presence of microorganisms during fermentation contributes to the degradation of proteins and development of flavour and aroma (Salampessy et al 2010). …”

Section: Microbial Characteristics Of Ngari and Hentaakmentioning

confidence: 99%

Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India

Majumdar¹,

Bejjanki

Roy³

et al. 2015

J Food Sci Technol

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Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative potential, fatty acid profile and electrophoretic pattern of protein in ngari and hentaak were studied. pH and total titratable acidity (TTA) of the products justified their stability at ambient temperature. Both ngari and hentaak showed higher contents of calcium (362.79 ± 26.89, 472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium (58.20 ± 7.36, 75.74 ± 6.62) and magnesium (16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper and zinc were found in lesser amount. DPPH · radical scavenging activity was close to 87 % in both the products and the ferric chloride reducing power assay was dose dependent in both the products. Both omega-3 and omega-6 fatty acids were found in ngari; whereas, only omega-3 fatty acids were observed in hentaak. Linoleic acid (11.68 %) and arachidonic acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak, it was only arachidonic acid (8.54 %). Apart from essential fatty acids, essential amino acids were also found in considerable quantity in both the products. Micrococcus sp. and Staphylococcus sp. were found to be the dominant bacterial genus in both the products; while Ngari also had lactic acid bacteria group. The nutritional properties afforded by these products justify their preference by the population.

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Fermented Fish Products

Cited by 13 publications

References 38 publications

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Metagenome analysis of tempeh production: Where did the bacterial community in tempeh come from?

Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India

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