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035 FOOD 7041
041 eng |beng
100 Suree Nanasombat
245 Screening and identification of lactic acid bacteria from raw seafoods and Thai fermented seafood products for their potential use as starter cultures
260 Vol.34 No.3 |cMay - June 2012
300 Pages: 255-262
520 The number of lactic acid bacteria (LAB) was analyzed from 52 samples of raw seafoods (shrimp and mussel), and Thai fermented seafood products including fermented shrimp (kung-jom), mussel (hoi-dong), and fish (pla-jom). The viable LAB were 3.0x10? to 3.4x10? CFU/g. LAB were isolated and screened for their inhibitory activities against eight indicator bacteria by agar spot test. Among all selected LAB isolates, 52 isolates showed strong inhibitory activity. They were further characterized for their ability to resist hydrochloric acid, lactic acid, bile salts and sodium chloride, and their ability to produce bacteriocins and amino acid decarboxylase. The selected LAB isolates, 1IS11 and 4IS17, were bacteriocin-producing strains, and showed no amino acid decarboxylase activity, which was suitable property for starter cultures. The isolate 1IS11 could resist both hydrochloric and lactic acid at the lowest pH of 2.0, while the isolate 4IS17 was able to tolerate hydrochloric and lactic acid at the lowest pH of 1.5 and 2.0, respectively. Both isolates could grow in MRS broth containing a high concentration of sodium chloride (10%) and bile salts (1.5%). They were identified by morphological characterization, biochemical test, and 16S rDNA sequence analysis. The isolate 1IS11 was found to be Enterococcus faecium, whereas the isolate 4IS17 was Enterococcus faecalis.
650 lactic acid bacteria
seafood products
biogenic amine
starter cultures
700 Saranya Phunpruch
Thitirut Jaichalad
773 Songklanakarin Journal of Science and Technology
900 S
942 |cThai Journals