Japanese Journal of Lactic Acid Bacteria最新文献_第10页

Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla) 鱼露(Nam-pla)嗜盐四葡萄球菌和多菌四葡萄球菌的鉴定与鉴定

Japanese Journal of Lactic Acid Bacteria Pub Date : 2002-06-01 DOI: 10.4109/JSLAB1997.13.46

Jaruwan Thongsanit, S. Tanasupawat, S. Keeratipibul, Suchada Jatikavanich

{"title":"Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)","authors":"Jaruwan Thongsanit, S. Tanasupawat, S. Keeratipibul, Suchada Jatikavanich","doi":"10.4109/JSLAB1997.13.46","DOIUrl":"https://doi.org/10.4109/JSLAB1997.13.46","url":null,"abstract":"Eighty strains of homofermentative tetrad-forming lactic acid bacteria were isolated from fish sauce fermentation in Thailand. These bacteria were divided into three groups based on the phenotypic and chemotaxonomic characteristics including DNA relatedness. Forty strains (Group I) showed high degrees (70.0% to 109.1%) DNA-DNA homology with Tetragenococcus halophilus ATCC 33315. They were identified as T. halophilus. Thirty-eight strains (Group II) showed high degrees (70.9% to 105.6%) of DNA-DNA homology with Tetragenococcus muriaticus JCM 10006. They were identified as T. muriaticus. Two strains (Group III) showed low degrees (3.7% to 16.3%) of DNA-DNA homology with T. halophilus ATCC 33315, T. muriaticus JCM 10006, and Aerococcus uiridans TISTR 393. Then they were left unidentified. Group I and Group II strains are halophilic which grew in 25% NaCl. All the strains tested produced L-lactic acid and contained cellular fatty acids with C18:1 as the major component. Some of the selected strains produced histamine ranging from 0.04 to 52.29mg/100 ml. The differentiation of Tetragenococcus strains is discussed.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116393665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 49

The World of Plant Origin Lactic Acid Bacteria 植物源乳酸菌的世界

Japanese Journal of Lactic Acid Bacteria Pub Date : 2002-06-01 DOI: 10.4109/JSLAB1997.13.23

S. Okada

引用次数: 12

ヒト由来のLactobacillus gasseri SBT2055およびBifidobacterium longum SBT2928を加えて調製した発酵乳の摂取による健常成人での便通,便性および糞便内細菌叢への影響来自人类的Lactobacillus gasseri SBT2055和Bifidobacterium longum摄取添加SBT2928配制的发酵乳对健康成人的通便、便性及粪便菌群的影响

Japanese Journal of Lactic Acid Bacteria Pub Date : 2001-12-01 DOI: 10.4109/JSLAB1997.12.92

明生絹巻, 義隆小原, 修春日, 正人小野沢, 均三澤, 高木紀美子, 栄次千葉, 佳都谷, 保利小野, 豊鈴木

引用次数: 3

ヒト腸管内で生残性の良いLactobacillus acidophilus L92株の単離とその性質在人肠管内残留性好的Lactobacillus acidophilus L92株的分离及其性质

Japanese Journal of Lactic Acid Bacteria Pub Date : 2001-06-01 DOI: 10.4109/JSLAB1997.12.28

優子石田, 大輔楠田, 池田なぎさ, 京子金子, 俊明高野, 直之山本

引用次数: 3

Diversity and Ecology of Salt Tolerant Lactic Acid Bacteria : Tetragenococcus halophilus in Soy Sauce Fermentation 耐盐乳酸菌的多样性和生态学:酱油发酵中的嗜盐四芽球菌

Japanese Journal of Lactic Acid Bacteria Pub Date : 2000-12-01 DOI: 10.4109/JSLAB1997.11.60

K. Uchida

{"title":"Diversity and Ecology of Salt Tolerant Lactic Acid Bacteria : Tetragenococcus halophilus in Soy Sauce Fermentation","authors":"K. Uchida","doi":"10.4109/JSLAB1997.11.60","DOIUrl":"https://doi.org/10.4109/JSLAB1997.11.60","url":null,"abstract":"Soy Sauce (Shoyu) is one of the most representative Japanese traditional fermented foods and has recently become increasingly popular throughout the world. During the moromi-fermentation of soy sauce making processes, a group of lactic acid cocci known as Tetragenococcus halophilus proliferate in moromi-mash which contains a high concentration of sodium chloride, around 18% (w/v) , and produce nearly 1% (w/v) of L-lactic acid. In the early 1980's, a technique for discriminating individual strains was developed, and as a result the diversity in physiological properties among the natural flora of soy lactic acid bacteria has become well known. A wide variety of strains have been found based on physiological properties such as arginine degradation, aspartate decarboxylation, amine-formation from histidine, phenylalanine or tyrosine, consumption of citric or malic acids, and reduction of environmental red-ox potentials, besides in utilization of carbohydrates. Diversity among strains was also observed in their phage-susceptibility and plasmid-profiles. Many of these activities substantially affect the quality of the end products. Accordingly, strain-level control of the fermenting microbes is needed for preparation of high quality soy sauce. Significance of this diversity and possible mechanisms which might have produced it were also discussed from a microbial ecology perspective.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130012697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Lactococcus lactis subsp. lactisH1株およびLactococcus lactis subsp. cremoris H12株へのTrp-P-1の結合メカニズムの解析 Trp-P-1与Lactococcus lactis subsp. lactisH1株和Lactococcus lactis subsp. cremoris H12株的结合机制分析

Japanese Journal of Lactic Acid Bacteria Pub Date : 2000-12-01 DOI: 10.4109/JSLAB1997.11.70

雅史大坪, 俊一宮崎, 央青木, 拓治澤谷

引用次数: 0

Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning 乳酸菌改善味噌和酱油品质:抑制腐坏菌和褐变

Japanese Journal of Lactic Acid Bacteria Pub Date : 2000-12-01 DOI: 10.4109/JSLAB1997.11.66

Takeo Kato

引用次数: 0

Traditional Fermented Foods in Indonesia 印度尼西亚的传统发酵食品

Japanese Journal of Lactic Acid Bacteria Pub Date : 2000-03-31 DOI: 10.4109/JSLAB1997.10.90

W. R. Aryanta

引用次数: 19

Bacteriocins Produced by Lactic Acid Bacteria and the Applications 乳酸菌产生的细菌素及其应用

Japanese Journal of Lactic Acid Bacteria Pub Date : 1999-09-30 DOI: 10.4109/JSLAB1997.10.2

T. Sashihara, K. Sonomoto, A. Ishizaki

引用次数: 1

Microorganisms and Technology of Philippine Fermented Foods 菲律宾发酵食品的微生物与技术

Japanese Journal of Lactic Acid Bacteria Pub Date : 1999-09-30 DOI: 10.4109/JSLAB1997.10.19

P. C. Sanchez

{"title":"Microorganisms and Technology of Philippine Fermented Foods","authors":"P. C. Sanchez","doi":"10.4109/JSLAB1997.10.19","DOIUrl":"https://doi.org/10.4109/JSLAB1997.10.19","url":null,"abstract":"INTRODUCTION Fermented foods are essential components of diets in many parts of the world especially in the Asia. It is a highly acceptable form of food preservation for millions of consumers due to its nutritive value and wholesome flavor. The methods of processing traditional fermented foods were developed in households and improvements were done as the process is handled down from one generation to another. Mostly of these processes were developed on a trial and error basis, hence quality varied from one maker to the other. In the Philippines, there are quite a number of traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice cake (puto) , fermented cooked rice and shrimp (balao-balao) , fermented cooked rice and fish (burong isda) , sugarcane wine (basi) , coconut wine (tuba) , distilled coconut wine (lambanog) , palm sap vinegar (suka) , fermented fish paste (bagoong) , fermented fish sauce (patis) , fermented small shrimp (alamang) ,Visayan fermented fish (tinabal) , green papaya pickles (achara) , fermented mustard leaves (burong mustasa) , green mango pickles (burong mangga) , white soft cheese (kesong puti) , and nata, a pellicle produced by Acetobacter xylinum on coconut medium (water or milk) fruit juices and other sugar-rich raw materials. Technological advances that were made elucidated the role of microorganism on the physical and chemical changes that occurred in the processed raw materials. Microbial interactions during fermentation were affected by the existing environmental conditions and were found to influence the production and the wholesomeness of the products. Selected strains were employed in the process of improvement and standardization into the stable and high quality products and processes that are routinely used.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132162117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9