Microbial diversity and technological properties of dominant cultures isolated from traditional Malaysian fish sauce

Sim Kheng Yuen, . and Chye Fook Yee, . and Anton Ann, . (2011) Microbial diversity and technological properties of dominant cultures isolated from traditional Malaysian fish sauce. [Proceedings Paper]

This study was conducted to study the complete microbial diversity involved in spontaneous budu fermentation and to determine the beneficial properties of the dominant microbial strains in the fermentation. A total of 150 isolates were identified with a majority of bacteria 77 followed by yeast 12 and 11 unconfirmed of species. Micrococcus luteus was the predominant species that initiated fermentation before replaced by Staphylococcus arlettae that exist throughout fermentation. Preliminary hydrolytic activity revealed that majority 92 of the strains possessed moderate hydrolytic proteolytic lipolytic and amylolytic activities. A full enzymatic profile of the isolated strains were obtained via the API ZYM system and it revealed that the S. arlettae and S. cohnii strain exhibited strong esterase-lipase Ca and esterase C4 respectively. The S. arlettae and Lactobacillus plantarum strains possessed strong proteinase while the L. plantarum strains possessed strong peptidases which associated with budu fermentation. However none of the tested strains exhibited pectinolytic activity. L. plantarum S. arlettae Saccharomyces cerevisiae Candida glabrata were found to be potential probiotic strains as they were tolerant to acid and bile test as well as exhibited antimicrobial activity against selected foodborne pathogens. The current results provide fundamental information on the feasibility of the dominant strains as potential starter cultures for improved and controllable budu fermentation.

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Abstract

This study was conducted to study the complete microbial diversity involved in spontaneous budu fermentation and to determine the beneficial properties of the dominant microbial strains in the fermentation. A total of 150 isolates were identified with a majority of bacteria 77 followed by yeast 12 and 11 unconfirmed of species. Micrococcus luteus was the predominant species that initiated fermentation before replaced by Staphylococcus arlettae that exist throughout fermentation. Preliminary hydrolytic activity revealed that majority 92 of the strains possessed moderate hydrolytic proteolytic lipolytic and amylolytic activities. A full enzymatic profile of the isolated strains were obtained via the API ZYM system and it revealed that the S. arlettae and S. cohnii strain exhibited strong esterase-lipase Ca and esterase C4 respectively. The S. arlettae and Lactobacillus plantarum strains possessed strong proteinase while the L. plantarum strains possessed strong peptidases which associated with budu fermentation. However none of the tested strains exhibited pectinolytic activity. L. plantarum S. arlettae Saccharomyces cerevisiae Candida glabrata were found to be potential probiotic strains as they were tolerant to acid and bile test as well as exhibited antimicrobial activity against selected foodborne pathogens. The current results provide fundamental information on the feasibility of the dominant strains as potential starter cultures for improved and controllable budu fermentation.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QR22 M3I61 2011 vol. 1 Call Number.
AGROVOC Term:	Sauces
AGROVOC Term:	Fish products
AGROVOC Term:	Food processing
AGROVOC Term:	Fermentation
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Enzymatic activity
AGROVOC Term:	Stolephorus spp
AGROVOC Term:	Micrococcus
AGROVOC Term:	Staphylococcus
AGROVOC Term:	Pediococcus
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:15
URI:	http://webagris.upm.edu.my/id/eprint/13052

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