ABSTRACT
Aims@#To isolate and characterize the lactic acid bacteria (LAB) strains from the “mam chua ca ro” (sour fermented fish) in the South of Vietnam and investigate their potential anti-bacterial properties.@*Methodology and results@#Four LAB strains (MCR1, MCR2, MCR3 and MCR4) were isolated from the "mam chua ca ro" product and their anti-bacterial activity was determined using the spot assay and the paper disc diffusion method. The isolated LABs can inhibit Escherichia coli ATCC 25922, Staphyloccocus aureus ATCC 25923 and Vibrio parahaemolyticus BV016 and produce bacteriocin to control the growth of E. coli ATCC 25922 and S. aureus ATCC 25923, except V. parahaemolyticus. MCR2 was chosen to sequence 16S rRNA of Pediococcus acidilactic.@*Conclusion, significance and impact of study@#On the basis of their prominent anti-pathogenic bacteria activity, LAB strains isolated from Vietnamese sour-fermented fish products were verified as prospective probiotics.
Subject(s)
Pediococcus acidilacticiABSTRACT
Halophilic bacteria from fermented fish (pla-ra and pla-chom), shrimp paste (ka-pi) and fermented crab] were isolated and screened for protease activities. Twenty-seven isolates exhibited protease specific activities ranged from 0.12 to 3.62 unit/mg protein. Isolate TPPN2-1 from pla-ra produced maximal protease specific activity (3.62 units/mg protein). They were Gram-positive, moderately halophilic rod-shaped bacteria and were divided into 5 groups on the basis of their phenotypic and chemotaxonomic characteristics, DNA-DNA relatedness including the 16S rRNA gene sequences analyses. Three isolates (Group I) were identified as Virgibacillus halodenitrificans, 3 isolates (Group II) as V. marismortui, 7 isolates (Group III) as V. dokdonensis, 10 isolates (Group IVA & IVB) as Halobacillus species and 4 isolates (Group V) as Oceanobacillus iheyensis.
ABSTRACT
A anchoita (Engraulis anchoita) foi utilizada para a elaboração de um produto fermentado com qualidade sensorial e segurança do alimento. A mistura (pescado - NaCl - glicose) foi empregada para avaliar os fatores que aceleram a fermentação lática, o decréscimo do pH e a multiplicação das bactérias láticas, com redução dos micro-organismos deterioradores. A contagem inicial de bactérias aeróbias viáveis foi de 7,1 Log UFC g-1 e seu aumento ocorreu até o 7º dia de fermentação; posteriormente, houve redução gradual até o final do processo (28º dia) para 6,2 Log UFC g-1 quando foram adicionados NaCl a 1,5% e glicose a 6,0%. As bactérias formadoras de ácidos predominaram sobre as deterioradoras durante todo o período de fermentação em um ciclo logarítmico. A glicose foi fermentada rapidamente, mas a redução do pH (3,9) foi lenta para o pescado suplementado com 6,0% de glicose e 1,5% de NaCl. A acidez titulável (% ácido lático), após 28 dias de fermentação, atingiu 3,7% e 3,4% quando foram adicionados 6,0% e 4,0% de glicose. A inoculação do Lactobacillus plantarum manteve a qualidade microbiológica do produto; as bactérias deterioradoras se reduziram significativamente.
Anchoita (Engraulis anchoita) was used to prepare a fermented product with sensorial quality and food safety. A mixture (fish, NaCl, glucose) was employed to evaluate the factors which help to speed up the lactic fermentation, pH decrease and lactic bacteria multiplication, and reducing the deteriorant microorganisms. At first, the viable aerobic bacteria counts were 7.1 Log CFU g-1; thereafter an increase in counting was observed until the 7th day of fermentation which gradually decreased to 6.2 Log CFU g-1 until the end of the process (28th day) when 1.5% NaCl and 6.0% glucose were added. The lactic acid bacteria predominated over the deteriorant microorganisms during the whole fermentation period at one logarithmic cycle. The glucose was quickly fermented, although the pH decreased (3.9) slowly for the fish supplemented with 6% glucose and 1.5% NaCl. The total titratable acidity (% lactic acid)after 28 days of fermentation came to 3.7% and 3.4%, when 6.0% and 4% of glucose were added. The inoculation of Lactobacillus plantarum maintained the microbiological quality of the product; the deteriorant bacteria decreased significantly.
Subject(s)
Microbiological Techniques , Fermentation , Lactobacillus plantarumABSTRACT
PURPOSE: Helicobacter pylori (H. pylori) is now generally accepted to be strongly associated with the development of gastric cancer, as well as intakes of some salted foods, charred foods, etc. To evaluate the association among dietary habits, H. pylori infection, and early gastric cancer in Koreans, a hospital based case-control study was conducted. Material and Method: A total of 268 persons participated in this case-control study. Sixty nine patients were newly diagnosed as an early gastric cancer (EGC) at the Division of Gastroenterology, Department of Internal Medicine, Asan Medical Center, Seoul, Korea. One hundred ninety-nine subjects with no symptoms who visited the Health Promotion Center for their general checkups were selected as the controls. All subjects were examined for H. pylori infection, biochemical blood test the life style, and dietary habit were interviewed by a trained dietition with semi-quantitative food frequency question naire (FFQ) and adaptive salt concentration were taste evaluated. RESULTS: H. pylori seropositivity was observed in 88.4% in cases, as compared with 74.9% in controls (OR=2.5, 95% CI: 1.1-5.7). The adaptive salt concentration was associated with early gastric cancer risk (chi-squir=50.8, p<0.001). The analysis of food intake frequency demonstrated that early gastric cancer risk was reduced by the intake of clear soups, raw vegetables, fruits and juices, beef with vegetables and soybean curds. On the other hand, high intake of salt-fermented fish and kimchi elevated the risk of early gastric cancer. CONCLUSION: These results suggest that some dietary factors and H. pylori infection have a significant association with the development of early gastric cancer.