Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing
| Autor: | Apiniharn Phewpan, Preecha Phuwaprisirisan, Kannapon Lopetcharat, Suwimon Keeratipibul, Hajime Takahashi, Punnida Techaruvichit, Chihiro Ohshima |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
education.field_of_study Microorganism Population Jeotgalicoccus 04 agricultural and veterinary sciences Biology biology.organism_classification 040401 food science 01 natural sciences Shrimp 0404 agricultural biotechnology 010608 biotechnology Fermentation Food science education Fermentation in food processing Flavor Salinicoccus Food Science |
| Zdroj: | LWT. 122:108989 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2019.108989 |
| Popis: | Shrimp paste, one of the traditional Thai fermented food ingredients, is a mixture of small shrimp and salt fermented for 1–2 months which gives a unique and rich flavor to Thai dishes. Dynamics of microbial diversity during processing and its contribution to the flavor of shrimp paste was investigated by next generation sequencing. Bacteria containing aminopeptidase genes were analyzed to present the possibility relating to taste-enhancing di- and tripeptide generation. Furthermore, this study showed the difference of microbial community structure in shrimp pastes collected from various regions in Thailand. The microbial diversity structure dramatically changed from the raw materials since the first step of processing. Salimicrobium spp. (53.6%) and Salinicoccus spp. (44.0%) were the major population; however, they were decreasing during processing. Alkalibacterium, Macrococcus caseolyticus, Jeotgalicoccus psychophillus, and Staphylococcus spp. became visible. M. caseolyticus and J. psychrophilus were detected as the first time in shrimp paste products. Then in one-month fermented sample, Lentibacillus spp. was 3.3%. Although, as per our experimentation (water activity, salt and pH), we could not observe any significant difference among different products. In two-month fermented sample, Lentibacillus spp. was solely the most abundant microorganism. From aminopeptidase genes analysis, the abundance of Salinococcus spp. during preparation and Lentibacillus spp. during fermentation may relate to good flavor quality of shrimp paste. |
| Databáze: | OpenAIRE |
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