Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

Kanjan, Pochanart; Sakpetch, Phat

doi:10.1016/j.lwt.2020.109183

Cited by 26 publications

(18 citation statements)

References 37 publications

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“…For example, halophilic bacteria, Virgibacillus halodenitrificans MSK‐10P was isolated from traditional fermented fish, Kapi in Southern Thailand that presented high proteinase activity (Kumaunang et al ., 2019). Kanjan & Sakpetch (2020) also reported that S. simulans PMRS35 had good lipolytic activity and moderate proteolytic activity.…”

Section: Resultsmentioning

confidence: 97%

“…Importantly, some bacteria produce FFAs with the help of lipase enzymes, giving an increase in TA. Kanjan & Sakpetch (2020) found that Staphylococcus simulans PMRS35 isolated from Budu, which efficiently produces lipase in a high salted environment.…”

Section: Resultsmentioning

confidence: 99%

“…Proteolysis is a key biochemical reaction in the process, which is catalysed by the endogenous proteases in both fish and bacteria (halophilic and/or anaerobic bacteria) that survive during the process conditions especially the high salt content (Peralta et al ., 2008; Dallagnol et al ., 2021). Lipolysis is a process in which free fatty acids (FFAs) are first released and then oxidised to develop aromatic compounds (Kanjan & Sakpetch, 2020). The formed products from proteolysis and lipolysis are compounds with a low molecular weight such as aldehydes, amines, amino acids, organic acids and peptides (Sripokar et al ., 2015; Klomklao & Benjakul, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Sripokar

Hansen

Maneerat

et al. 2021

Int J of Food Sci Tech

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Summary Production of Thai fish paste Ka‐pi‐plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. The physicochemical, microbiological and antioxidant properties were compared after each process, that is autolysis, salting, sun‐drying and fermentation. Colour parameters L* decreased while a* and b* increased during production (P < 0.05). The Ka‐pi‐plaa finished product presented an intense brown colour as shown with the increase in browning intensity (A420). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (P < 0.05) indicating the formation of peptides and free amino acids, which were verified by protein patterns. Populations of total, halophilic, proteolytic, lipolytic and lactic acid bacteria (LAB) generally increased. Halophilic bacteria grew rapidly after salting. LAB counts were correlated with the pH change. It was suggested that a few biochemical reactions occurred during production, including protein hydrolysis by microbial and fish proteases, lipid oxidation as presented by the increasing thiobarbituric acid reactive substances value, and Maillard reaction based on the determined precursors and products. Antioxidant activities generally increased during production particularly fermentation, suggesting Ka‐pi‐plaa possessed 2,2‐diphenyl‐l‐picrylhydrazyl and 2,2‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Sripokar

Hansen

Maneerat

et al. 2021

Int J of Food Sci Tech

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“…These have also been reported from other fermented fish products such as Namplaa and Kapi (from Thailand) and have been shown to exhibit amylase, protease, and cellulase activities that can improve the quantity, availability, and digestibility of dietary nutrients in the body in addition to other probiotic effects [65,83]. S. simulans PMRS35 isolated from budu, a traditional Thai salt-fermented fish-based product, possessed high lipase and protease activities and a vast array of desirable probiotic characteristics [70]. In any fermented food, the diverse microorganisms are capable of producing many useful enzymes like oxidase, β-galactosidase, amylase, etc.…”

Section: Probiotics From Fermented Fishmentioning

confidence: 98%

Probiotics from Fermented Fish

Yasmin¹,

Kaur²,

Sood³

2022

Prebiotics and Probiotics - From Food to Health

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The term ‘Probiotics’ is used to describe live microorganisms, which, when administered in adequate quantities, confer health benefits. The term probiotics was first introduced in 1965 by Lilly and Stillwell, who defined it to be microorganisms acting as growth promoters for other microorganisms. These microorganisms may include Lactobacillus, Streptococcus, Bifidobacterium, Saccharomyces, Aspergillus, Enterococcus etc., as well as a mixture of other microorganisms. The chapter focuses on providing a comprehensive and up-to-date review of probiotics that have been isolated from fermented fish-based products.

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“…Several bacteria from the genera Bacillus , Lactobacillus and Lactococcus have been successfully isolated from the intestine of healthy fish and are known as the main groups of probiotic bacteria in aquaculture (Balcázar et al, 2006; Irianto & Austin, 2002; Ringø & Gatesoupe, 1998). Recent studies, however, have revealed new potential isolates, such as bacteria from the genera Staphylococcus (Kanjan & Sakpetch, 2020; Rajeswari et al, 2016), Enterococcus (Dias et al, 2019) and Pediococcus (Jaafar et al, 2019; Xing et al, 2013). As knowledge about emerging species of fish of economic interest continues to advance, different strains with promising probiotic activity are being described.…”

Section: Introductionmentioning

confidence: 99%

Probiotic potential of autochthonous bacteria from tambaqui Colossoma macropomum

Kotzent

Gallani

Valladão

et al. 2021

Aquaculture Research

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In this study, the identification and characterization of potential probiotic bacteria present in natural microbiota of tambaqui Colossoma macromum were performed for the first time. Bacteria from the intestinal mucosa were isolated in agar Man, Rogosa and Sharpe (MRS). Only Gram‐positive and haemolysis‐negative isolates were selected (n = 152). The tests included morphological differentiation, gene sequencing, catalase, bile tolerance, pathogen antagonism, antimicrobial susceptibility and safety to the host. To differentiate the isolates, colonies were morphologically characterized. From 152 initial isolates, 6 strains with probiotic potential were selected and identified through sequencing of 16S rRNA gene of Enterococcus faecalis, Enterococcus hirae, Lactococcus lactis, Pediococcus pentosaceus, Staphylococcus hominis and Staphylococcus saprophyticus. The growth of the six strains was not affected by different levels of bile inclusion. All probiotic strains inhibited the growth of the Lactococcus garvieae pathogen in the antagonism test. When tested against Aeromonas hydrophila, L. lactis and E. hirae strains were prominent. All strains were resistant to some degree against the 11 antibiotics. With this study, it was possible to screen the following six strains with probiotic potential for inclusion in the diet of C. macropomum: S. hominis, S. saprophyticus, L. lactis, P. pentosaceus, E. hirae and E. faecalis.

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Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

Cited by 26 publications

References 37 publications

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Probiotics from Fermented Fish

Probiotic potential of autochthonous bacteria from tambaqui Colossoma macropomum

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