Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)

Deatraksa, Janejira; Sunthornthummas, Sirinthorn; Rangsiruji, Achariya; Sarawaneeyaruk, Siriruk; Suwannasai, Nuttika; Pringsulaka, Onanong

doi:10.1016/j.lwt.2017.11.016

Cited by 17 publications

(5 citation statements)

References 17 publications

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“…Organic acid produced by Lactic Acid Bacteria has antibacterial activity (Theron and Ludes 2011). Deatraksa et al (2018) have isolated and identified weissella strains from Thai fermented fish (Plaa Som Fug) which produces antibacterial and folate compounds.…”

Section: Antimicrobial Activity Of Lactic Acid Bacteria Isolatementioning

confidence: 99%

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

et al. 2019

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Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

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Section: Antimicrobial Activity Of Lactic Acid Bacteria Isolatementioning

confidence: 99%

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

et al. 2019

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“…W. cibaria M3 was used (as mixed starter, in association with Lactococcus lactis ) to produce a typical Chinese fermented fish product ( Chouguiyu ), showing optimal organoleptic characteristics (Bao et al, 2018 ). A folate-producing strain of W. cibaria (PL17-3) was also selected for the production of fermented fish (Deatraksa et al, 2018 ). Sixteen Weissella isolates from artisanal Brazilian cheeses were identified as potential starter candidates for the dairy industry owed to their high acidification ability, diacetyl production, and proteolytic activity (Teixeira et al, 2021 ).…”

Section: An Update Of the Technological Potential Of Weisse...mentioning

confidence: 99%

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fusco,

Chieffi,

Fanelli

et al. 2023

Front. Microbiol.

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Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.

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“…In a study by Kuda [ 67 ], Tetragenococcus halophilus isolated from nukazu had a suppressive effect on histamine accumulated in salted fermented fish . Weissella strains from plaa-som produced antibacterial compounds and folate [ 68 ]. Table 1 and Fig.…”

Section: Microbiota Of Fermented Fish Productsmentioning

confidence: 99%

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

et al. 2021

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The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

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Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)

Cited by 17 publications

References 17 publications

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

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