Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan

被引：10

作者：

Chen, Yi-sheng ^{[1
]}

Wu, Hui-chung ^{[1
]}

Li, Ya-han ^{[1
]}

Leong, Kun-hon ^{[1
]}

Pua, Xiao-hui ^{[1
]}

Weng, Ming-kai ^{[1
]}

Yanagida, Fujitoshi ^{[2
]}

机构：

[1] Ming Chuan Univ, Dept Biotechnol, Tao Yuan 333, Taiwan

[2] Yamanashi Univ, Inst Enol & Viticulture, Kofu, Yamanashi 4000005, Japan

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2012年 / 92卷 / 02期

关键词：

lactic acid bacteria; sian-sianzih; fermented clams; Taiwan; Weissella; Lactobacillus; COLD-SMOKED SALMON; FISH PRODUCT; PLAA-SOM; IDENTIFICATION; THAILAND; STRAINS; SEAFOOD; GENE;

D O I：

10.1002/jsfa.4578

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified. RESULTS: A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greaterLABdiversity couldbeobserved in wild clams than incultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157T. A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation. ONCLUSION: The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih. (C) 2011 Society of Chemical Industry

引用

页码：321 / 327

页数：7

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