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  • Title: Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.
    Author: Wakinaka T, Iwata S, Takeishi Y, Watanabe J, Mogi Y, Tsukioka Y, Shibata Y.
    Journal: Int J Food Microbiol; 2019 Mar 02; 292():137-143. PubMed ID: 30599453.
    Abstract:
    The aims of this study were to isolate halophilic lactic acid bacteria possessing aspartate decarboxylase and elucidate the property of the isolates as starter cultures for fish sauce fermentation. Seventy-four strains were isolated from fermented fish foods on aspartate indicator broth containing bromocresol purple, and all isolates were identified as Tetragenococcus halophilus and confirmed to possess the aspartate decarboxylase gene (aspD) by PCR amplification. The isolates were classified into 14 groups based on their aspD-encoding plasmid construction. Strains selected from each group and a control strain incapable of aspartate decarboxylation were inoculated into fish sauce mash as starter cultures. Isolated strains possessing aspD converted aspartate into alanine almost completely in the fish sauce mash. In addition, the strains prevented the accumulation of biogenic amines, as did the control strain, whereas various amines were accumulated in fish sauce mash without starter cultures. Sensory evaluation tests indicated that converting the sour amino acid aspartate into the sweet amino acid alanine made the fish sauce taste milder. In conclusion, the use of T. halophilus possessing aspartate decarboxylase as a fish sauce fermentation starter causes the conversion of aspartate to alanine, accompanied by taste alteration, and prevents biogenic amine accumulation in fish sauce products.
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