1
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Lu Y, Teo JN, Liu SQ. Fermented shellfish condiments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:4447-4477. [PMID: 36038528 DOI: 10.1111/1541-4337.13024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/07/2022] [Accepted: 07/25/2022] [Indexed: 01/28/2023]
Abstract
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jun Ning Teo
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou, China
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2
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Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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4
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Jongsawatsataporn N, Suzuki Y, Tanaka R. Evaluation of Functional Chemical Components and Radical Scavenging Activity in 11 Fermented Fish Products from Thailand. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1937422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Nichawee Jongsawatsataporn
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Yuka Suzuki
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Ryusuke Tanaka
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
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5
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Zhao N, Lai H, Wang Y, Huang Y, Shi Q, He W, Zhu S, Li Y, Zhu Y, Li H, Ge L. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100958] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Bahuguna A, Jo IG, Lee JS, Kim M. Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce. Foods 2020; 9:foods9111562. [PMID: 33126674 PMCID: PMC7694003 DOI: 10.3390/foods9111562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 01/13/2023] Open
Abstract
Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and functional qualities of the product were compared with two commercial flavored soy sauce products. Comparable physiochemical properties, antioxidant activities (in vitro and cellular), and higher prevalence of lactic acid bacteria (7.74 ± 0.55 log CFU mL−1) were observed in the prepared flavored soy sauce than in commercial flavored soy sauce. The comprehensive enzyme activity profile of the isolated lactic acid bacteria, Tetragenococcus halophilus (NCBI GenBank Accession no. MN270899), revealed the absence of any harmful enzymes such as β-glucuronidase. Moreover, the cell-free extract of T. halophilus showed xanthine oxidase inhibitory activity (half maximal inhibitory concentration (IC50) = 0.79 mg mL−1), suggesting that the product possessed functionality against xanthine oxidase-induced oxidative stress. Additionally, the prepared flavored soy sauce had higher amounts of total free amino acids (48.68 mg mL−1) and organic acids (7.77 mg mL−1). These results suggest that radishes, apples, and pears at a defined ratio are suitable for the large scale production of a flavored soy sauce with improved nutritional and functional qualities.
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Affiliation(s)
- Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
| | - Il Guk Jo
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
| | - Jong Suk Lee
- Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Korea;
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
- Correspondence: ; Tel.: +82-53-810-2958
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7
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Liu X, Feng Y, Lai X, Deng T, Liu X, Lyu M, Wang S. Virgibacillus halodenitrificans ST-1 for fermentation of shrimp paste and hydrolysates of its protease. Food Sci Nutr 2020; 8:5352-5361. [PMID: 33133538 PMCID: PMC7590317 DOI: 10.1002/fsn3.1777] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 02/06/2023] Open
Abstract
The nutrition and flavor of shrimp paste came from hydrolyzation by enzymes that were produced by microorganisms. The salt-tolerant strain Virgibacillus halodenitrificans ST-1 isolated from shrimp paste was studied and used in the fermentation of shrimp paste. The strain and the protease produced by ST-1 were investigated. The optimum pH of the protease was 8.0, and the reaction temperature was 30°C. The protease showed high activity in the range of pH (5.0-11.0) and NaCl concentration (1%-15%). Divalent cations such as Ba2+, Ca2+, Mg2+, Mn2+, and Si2+ could enhance the protease activity. Residual activity of protease was more than 90% when it was incubated with PMSF and H2O2. Also, the enzyme retained more than 90% of initial activity after it was incubated with organic solvents. Variety of natural proteins could be substrates of the protease. By analyzing the release rate of free amino acids, it was predicted that the cleavage sites of the protease were mainly Glu, Asp, Gly, Leu, and Lys. Moreover, the hydrolysates of the protease had antioxidant activity, especially for DPPH and superoxide anion radical scavenging. The strain ST-1 and the protease both were excellent candidates for food industries.
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Affiliation(s)
- Xueqin Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
| | - Yanli Feng
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
| | - Xiaohua Lai
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
| | - Tian Deng
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
| | - Xin Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
| | - Mingsheng Lyu
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
- Collaborative Innovation Center of Modern Biological ManufacturingAnhui UniversityHefeiChina
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment /Jiangsu Key Laboratory of Marine BiotechnologyJiangsu Ocean UniversityLianyungangChina
- Co‐Innovation Center of Jiangsu Marine Bio‐industry TechnologyJiangsu Ocean UniversityLianyungangChina
- Collaborative Innovation Center of Modern Biological ManufacturingAnhui UniversityHefeiChina
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8
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Yang Z, Liu S, Lv J, Sun Z, Xu W, Ji C, Liang H, Li S, Yu C, Lin X. Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100725] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Ashaolu TJ, Reale A. A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms 2020; 8:E1176. [PMID: 32756333 PMCID: PMC7463871 DOI: 10.3390/microorganisms8081176] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/27/2020] [Accepted: 07/31/2020] [Indexed: 11/17/2022] Open
Abstract
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in "omics"-based and future-oriented studies of the fermented products.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam;
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, 83100 Avellino, Italy
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10
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Adebo OA. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 2020; 12:E1111. [PMID: 32316319 PMCID: PMC7231209 DOI: 10.3390/nu12041111] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/07/2020] [Accepted: 04/14/2020] [Indexed: 11/26/2022] Open
Abstract
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa
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11
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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12
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Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring. Food Microbiol 2020; 91:103503. [PMID: 32539969 DOI: 10.1016/j.fm.2020.103503] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0.01 and 6.98 ± 0.01, whereas their aw values were between 0.911 ± 0.001 and 0.940 ± 0.001. The acetic acid concentration was between 0.289 ± 0.009 g/100 g and 0.556 ± 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium spp., Tetragenococcus halophilus, Clostridiisalibacter spp. and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minor OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulphur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Stefania Scuota
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Marisa Framboas
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
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Ly D, Mayrhofer S, Schmidt JM, Zitz U, Domig KJ. Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods. Foods 2020; 9:E198. [PMID: 32075284 PMCID: PMC7074300 DOI: 10.3390/foods9020198] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 02/11/2020] [Indexed: 11/16/2022] Open
Abstract
Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.
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Affiliation(s)
- Dalin Ly
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
- Faculty of Agro-Industry, Department of Food Biotechnology, RUA - Royal University of Agriculture, Dangkor District, P.O. BOX 2696 Phnom Penh, Cambodia
| | - Sigrid Mayrhofer
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Julia-Maria Schmidt
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Ulrike Zitz
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
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14
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Ly D, Mayrhofer S, Agung Yogeswara IB, Nguyen TH, Domig KJ. Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods. Biomolecules 2019; 9:E768. [PMID: 31766706 PMCID: PMC6995518 DOI: 10.3390/biom9120768] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/16/2022] Open
Abstract
Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population's dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)5 rep-PCR, resulting in 50 strains. Subsequently, all strains were investigated for their ability to produce GABA by thin layer chromatography. GABA-positive strains were further analyzed by the GABase assay. Of the six GABA-positive LAB strains-one Lactobacillus futsaii, two Lactobacillus namurensis, and three Lactobacillus plantarum strains-two Lactobacillus plantarum strains produced high amounts of GABA (20.34 mM, 16.47 mM). These strains should be further investigated for their potential application as GABA-producing starter cultures in the food applications.
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Affiliation(s)
- Dalin Ly
- Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (I.B.A.Y.); (T.-H.N.); (K.J.D.)
- Department of Food Biotechnology, Faculty of Agro-Industry, Royal University of Agriculture, Dangkor District, P.O. Box: 2696, Phnom Penh 12400, Cambodia
| | - Sigrid Mayrhofer
- Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (I.B.A.Y.); (T.-H.N.); (K.J.D.)
| | - I. B. Agung Yogeswara
- Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (I.B.A.Y.); (T.-H.N.); (K.J.D.)
- Department of Nutrition, Universitas Dhyana Pura, Bali 80361, Indonesia
| | - Thu-Ha Nguyen
- Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (I.B.A.Y.); (T.-H.N.); (K.J.D.)
| | - Konrad J. Domig
- Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (I.B.A.Y.); (T.-H.N.); (K.J.D.)
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Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Crit Rev Food Sci Nutr 2019; 60:1228-1242. [PMID: 30676059 DOI: 10.1080/10408398.2019.1565491] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.
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Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
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