Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas

Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash

doi:10.1016/j.ijfoodmicro.2005.08.009

Cited by 97 publications

(71 citation statements)

References 26 publications

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“…Moreover, LAB have recently become a major source of concern in aquaculture due to their pathological signifi cance (Michel et al, 1997). On the other hand, LAB growth on fi sh may be stimulated by different processes (drying, salting, marinating and vacuum-packaging) constituting the major part of the fi nal product microbiota (Gancel et al, 1997;Lyhs et al, 2002;Thapa et al, 2006;Tomé et al, 2007). Since Argentina has a long tradition processing fresh raw anchovy for human consumption, a preliminary study was conducted to identify LAB in view to be used as a functional starter culture for anchovy-based product diversifi cation.…”

mentioning

confidence: 99%

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Belfiore¹,

Björkroth

Vihavainen

et al. 2010

J. Gen. Appl. Microbiol.

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confidence: 99%

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Belfiore¹,

Björkroth

Vihavainen

et al. 2010

J. Gen. Appl. Microbiol.

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“…Bacteriocins have four classes, Class-I, II, III and IV [5]. The bacteriocin of the Lactobacillus acidophilus show the antimicrobial effect against Salmonella species and Staphylococcus speciesand the LAB Lactobacillus helveticus shows the antimicrobial effect against Bacillus subtilis, Bacillus alvei and E.coli [6,11,1].…”

Section: Resultsmentioning

confidence: 99%

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2017

RJLBPCS

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ABSTRACT:Bioinformatics is marriage between the computer and biology. Present study deals with the screening of lactic acid bacteria having biopreservative capability to inhibit the wide range of pathogenic bacteria and for a value addition to the food as natural preservative. Bacteriocin producing lactic acid bacteria incorporate into milk products. Present study completed in three levels that is evolutionary analysis, genomic analysis and proteomic analysis. For the evolutionary analysis the phylogenetic model were prepared by MEGA 6 software. In genomic analysis secondary structure of RNA was predicted with the help of the RNAdraw software. In proteomic analysis secondary and tertiary structure prediction was done with the help of by Chou and Fasman method and by SWISS-MODEL package respectively. Passing with all the three levelsit was observed that of the screened 24 lactic acid bacteria only two species Lactobacillus acidophilus and Lactobacillus helveticus were showing the highest similarity. The combination of both of these lactic acid bacteria species may be used as a value additive in the food as these both have an antimicrobial activity against various pathogens.

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“…Of these, we selected 18 isolates for their high antagonist properties against several LAB and the food-borne pathogens Listeria spp., and these presented typical LAB characteristics, with a predominance of Gram-positive cocci. The microbial load of sea products reveals that lactic cocci are the predominant LAB (Leroi 2010), which may be due to the high concentration of salts in the sea (Thapa et al 2006).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of marine bacteriocinogenic enterococci strains with inhibitory activity against fish-pathogenic Gram-negative bacteria

Ghomrassi

Braïek²,

Choiset³

et al. 2016

Dis. Aquat. Org.

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Use of lactic acid bacteria (LAB) as probiotics may provide an alternative to the use of antibiotics in aquaculture. LAB strains isolated from wild fish viscera and skin were evaluated for bacteriocin production and safety aspects (lack of antibiotic resistance, production of virulence factors). 16S rRNA gene sequences revealed the presence of Enterococcus faecium (13 isolates) and Lactococcus lactis (3 isolates) from fish samples. Pulsed-field gel electrophoresis analyses of the 13 enterococci isolates showed that they were all clustered, with greater than 95% similarity. However, RAPD analysis revealed significant molecular diversity between enterococci strains. Six enterococci strains were chosen and evaluated for their antibacterial activities. These strains produced a bacteriocin-like substance and exhibited a broad spectrum of inhibition against pathogenic bacteria isolated from diseased fish, including Streptococcus parauberis, Vagococcus spp., and Carnobacterium maltaromaticum, and in particular against the Gram-negative bacteria Flavobacterium frigidarium, Vibrio pectenicida, V. penaeicida, and Photobacterium damselae. The inhibition activity towards bacterial indicator strains was at a maximum when bacteria were grown at 37°C. However, bacteriocin production was observed at 15°C after 12 h of incubation. Only structural genes of enterocins A and B were detected by PCR in the 6 enterococci strains, suggesting the production of these enterocins. In addition, these strains did not harbor any virulence factors or any significant antibiotic resistance, and they tolerated bile. Our results suggest that enterococci are an important part of the bacterial flora of fish and that some strains have the potential to be used as probiotics.

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Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas

Cited by 97 publications

References 26 publications

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Untitled

Evaluation of marine bacteriocinogenic enterococci strains with inhibitory activity against fish-pathogenic Gram-negative bacteria

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