Reference - Detail
|Author||Chen YS, Wu HC, Li YH, Leong KH, Pua XH, Weng MK, Yanagida F.|
|Title||Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.|
|Journal||J. Sci. Food Agric.|
BACKGROUND:Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified.
RESULTS:A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greater LAB diversity could be observed in wild clams than in cultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157(T) . A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation.
CONCLUSION:The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih.
|MeSH||Animals Bivalvia / microbiology* Fermentation Food Microbiology Lactic Acid / metabolism* Lactobacillales / classification Lactobacillales / isolation & purification* Sodium Chloride Taiwan|
|WOS Category||AGRICULTURE, MULTIDISCIPLINARY FOOD SCIENCE & TECHNOLOGY CHEMISTRY, APPLIED|
|General Microbes||JCM 1157 JCM 9890 JCM 10103|