論文 - 詳細
| RRC ID | 41124 |
|---|---|
| 著者 | Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J. |
| タイトル | Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp. |
| ジャーナル | J Food Sci |
| Abstract |
Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was <30%, indicating that they were likely to be new species. DNA relatedness between these 2 strains was only 65%, suggesting that they also belonged to different species. The α-amino group content of 6-month-old fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P < 0.05). Histamine was not produced during fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P < 0.05). The major volatile compound detected in fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. |
| 巻・号 | 80(9) |
| ページ | M2015-22 |
| 公開日 | 2015-9-1 |
| DOI | 10.1111/1750-3841.12986 |
| PMID | 26256665 |
| MeSH | Aldehydes / metabolism Animals DNA, Bacterial / analysis Fermentation* Fish Products / analysis* Fish Products / standards Fishes Flavoring Agents / analysis* Glutamic Acid / metabolism* Histamine / metabolism Humans Odorants* Phylogeny RNA, Ribosomal, 16S Sodium Chloride / metabolism Species Specificity Staphylococcus / genetics Staphylococcus / growth & development Staphylococcus / metabolism* Taste* Volatile Organic Compounds / metabolism |
| IF | 2.479 |
| 引用数 | 13 |
| WOS 分野 | FOOD SCIENCE & TECHNOLOGY |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | Patent(IFI CLAIMS) |
| 各媒体での言及数の合計 | 1 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM 6057 |