Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

Wakinaka, Takura; Iwata, Satomi; Takeishi, Yuya; Watanabe, Jun; Mogi, Yoshinobu; Tsukioka, Yuichiro; Shibata, Yuki

doi:10.1016/j.ijfoodmicro.2018.12.013

Cited by 45 publications

(16 citation statements)

References 32 publications

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“…In previous studies of fish sauce, efficient processing and the reduction of fermentation time could be achieved by applying enzymes from fish viscera [11] and halophilic marine bacteria [12]. Moreover, it was obviously effective to suppress the tangy, fishy smell by mixing sauce or extra additions (alcohols) into the fish sauce [13,14] and to improve the flavor by using beans with wheat koji and fish in the vat [15].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Ciou

Hsieh

Lee

et al. 2020

Foods

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Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean.

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Section: Introductionmentioning

confidence: 99%

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Ciou

Hsieh

Lee

et al. 2020

Foods

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“…T. halophilus shows physiological diversity not only in arginine deimination but also in other processes, such as amino acid decarboxylation (14), carbohydrate fermentation (29), organic acid metabolism (30), and aggregation (31). These traits severely affect the quality of fermented food products.…”

Section: Discussionmentioning

confidence: 99%

“…The pH was adjusted to 7.5 before sterilization by autoclave. LA13 medium contains 1% Hipolypepton (Nihon Pharmaceutical), 0.4% yeast extract, 1% KH 2 PO 4 , 12% NaCl, 0.5% glucose, 5% soy sauce (Yamasa), and 1.5% agar (14). Liquid media were incubated at 30°C without stirring, and agar plates were incubated at the same temperature with an AnaeroPack (Mitsubishi Gas Chemical, Tokyo, Japan) in a hermetically sealed box.…”

Section: Methodsmentioning

confidence: 99%

“…Lactic acid produced in soy sauce mash causes a reduction in pH, which prepares the appropriate environment for halotolerant yeasts such as Zygosaccharomyces rouxii (13). On the other hand, some T. halophilus strains can raise the pH of soy sauce mash through arginine degradation via the arginine deiminase system (ADS) (14). The ADS converts arginine into ornithine, CO 2 , and NH 3 releasing ATP (Fig.…”

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confidence: 99%

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Transposition of IS 4 Family Insertion Sequences IS Teha3 , IS Teha4 , and IS Teha5 into the arc Operon Disrupts Arginine Deiminase System in Tetragenococcus halophilus

Wakinaka

Watanabe

2019

Appl Environ Microbiol

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Tetragenococcus halophilus, a halophilic lactic acid bacterium, is often used as a starter culture in the manufacturing of soy sauce. T. halophilus possesses an arginine deiminase system, which is responsible for the accumulation of citrulline, the main precursor of the potential carcinogen ethyl carbamate. In this study, we generated five derivatives lacking arginine deiminase activity from T. halophilus NBRC 12172 by UV irradiation. Using these derivatives as a fermentation starter prevented arginine deimination in soy sauce. DNA sequence analysis of the derivatives revealed that novel IS4 family insertion sequences, designated ISTeha3, ISTeha4, and ISTeha5, were transposed into the region around the arginine deiminase (arc) operon in the mutants. These insertion sequences contain a single open reading frame encoding a putative transposase and 13to 15-bp inverted repeats at both termini, which are adjacent to 7-to 9-bp duplications of the target sequence. Investigation of wild strains isolated from soy sauce mash incapable of arginine deimination also indicated that insertion sequences are involved in the disruption of the arginine deiminase system in T. halophilus. IMPORTANCE Insertion sequences play important roles in bacterial evolution and are frequently utilized in mutagenesis systems. However, the intrinsic insertion sequences of tetragenococci are not well characterized. Here, we identified three active insertion sequences of T. halophilus by transposition into the region around the arc operon. This report provides an example of insertion sequence-mediated generation and evolution of T. halophilus and primary information about their characteristics.

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“…In many fermented products, T. muriaticus plays a crucial role in the production of nutrients and flavors (Jeyaram et al, 2008;Chen et al, 2012;Chuea-nongthon et al, 2017). Some studies have shown that in order to prevent the accumulation of BAs, selected strains of Tetragenococcus incapable of producing amines are often used as starter cultures for fermented food (Jeong et al, 2017;Wakinaka et al, 2019). In recent years, it has become a common practice to use bacteria with histamine-degrading enzyme to degrade the histamine in fermented food (Zaman et al, 2014;Kim et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Sang

Zhang

et al. 2021

Front. Microbiol.

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The bacterial profiles of 63 grasshopper sub shrimp paste samples collected from seven typical regions around the Bohai Sea were investigated by high-throughput sequencing. Tetragenococcus muriaticus was found to be the prevailing species present in all the samples, and the presence of T. muriaticus also weakly correlated with the histamine content in the samples. Six T. muriaticus strains with low biogenic amine (BA)-producing ability and deficient in histamine production were identified and subjected to safety assessment. All six strains displayed weak resistance to fifteen known antibiotics as based on the Enterococcus breakpoint values. None of the strains exhibited hemolytic activity or biofilm formation. All strains exhibited were able to grow on MRS agar containing 21% NaCl and expressed amine oxidase and strain-specific proteases and lipases. Most of the strains exhibited acid production at 18% NaCl. Moreover, three of the strains (designated as SG, TS, and QH) with histamine degradation ability were inoculated into separate shrimp paste samples to determine their effect on BA accumulation. The results indicated that the addition of T. muriaticus to shrimp pastes not only led to a significant reduction of BA content in the pastes but also improved the flavor of the pastes. Consequently, these strains may be used as potential candidates for controlling the content of histamine in fermented foods.

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Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

Cited by 45 publications

References 32 publications

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Transposition of IS 4 Family Insertion Sequences IS Teha3 , IS Teha4 , and IS Teha5 into the arc Operon Disrupts Arginine Deiminase System in Tetragenococcus halophilus

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

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