| Title: | Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp |
| Author(s): | Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J; |
| Address: | "Food Protein Research Unit, School of Food Technology, Inst. of Agricultural Technology, Suranaree Univ. of Technology, Nakhon Ratchasima, P.O. Box 30000, Thailand. School of Microbiology, Inst. of Science, Suranaree Univ. of Technology, Nakhon Ratchasima, P.O. Box 30000, Thailand. Dept. of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn Univ, Bangkok, P.O. Box 10330, Thailand" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| 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 alpha-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" |
| Keywords: | "Aldehydes/metabolism Animals DNA, Bacterial/analysis *Fermentation Fish Products/*analysis/standards Fishes Flavoring Agents/*analysis Glutamic Acid/*metabolism Histamine/metabolism Humans *Odorants Phylogeny RNA, Ribosomal, 16S Sodium Chloride/metabolism;" |
| Notes: | "MedlineUdomsil, Natteewan Rodtong, Sureelak Tanasupawat, Somboon Yongsawatdigul, Jirawat eng Research Support, Non-U.S. Gov't 2015/08/11 J Food Sci. 2015 Sep; 80(9):M2015-22. doi: 10.1111/1750-3841.12986. Epub 2015 Aug 7" |
