Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste
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In this article, the authors investigated the effects of halophilic bacteria, including Virgibacillus sp. ZV10-1 and Staphylococcus nepalensis JS11, on physicochemical, sensory, and taste properties of rapidly-fermented shrimp paste.Abstract:
The objective of this study was to investigate the effects of halophilic bacteria, including Virgibacillus sp. ZV10-1, Virgibacillus sp. SK37, and Staphylococcus nepalensis JS11 as starters on physicochemical, sensory, and taste properties of rapidly-fermented shrimp paste. Halophilic bacteria reduced moisture and total volatile basic nitrogen content and increased the pH and amino acid nitrogen content of shrimp pastes. Higher levels of total organic acids (484.47 ± 10.40 mg/100 g) were detected in sample inoculated with S. nepalensis JS11. Assessment of sensory parameters indicated that the three-bacteria compound inoculation group improved taste of shrimp paste effectively and contained the highest level of free amino acids (8930.25 ± 3.51 mg/100 g) and equivalent umami concentration (EUC) (960.32 g MSG/100 g). Furthermore, partial least squares regression analysis demonstrated that rapidly-fermented shrimp pastes were associated with sweetness, umami, color, texture, and overall liking attributes, which were related to the presence of tartaric acid, malic acid, GMP, Glu, Asp, Arg and Thr. Thus, this study highlights the potential of Virgibacillus sp. SK37 and S. nepalensis JS11 for the production of rapidly-fermented shrimp paste with improved taste profiles.read more
Citations
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References
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NaCl‐Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation
TL;DR: Results demonstrated that Virgibacillus sp.
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From the Titanic and other shipwrecks to biofilm prevention: The interesting role of polyphenol-protein complexes in biofilm inhibition
Eyal Kurzbaum,Luba Iliasafov,Luba Kolik,Jeana Starosvetsky,Dragoljub Bilanovic,Monica Butnariu,Robert Armon +6 more
TL;DR: The present review is based on different nautical archaeology research data, and asks a simple but as yet unanswered question: What is the chemistry that prevents leather biodegradation by environmental bacteria and/or formation of biofilms?
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Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing
Apiniharn Phewpan,Preecha Phuwaprisirisan,Hajime Takahashi,Chihiro Ohshima,Kannapon Lopetcharat,Punnida Techaruvichit,Suwimon Keeratipibul +6 more
TL;DR: In this article, the microbial diversity structure dramatically changed from the raw materials since the first step of processing and its contribution to the flavor of shrimp paste was investigated by next generation sequencing.
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Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
TL;DR: Investigation of fermentation of fish sauce inoculated single and combined starter cultures revealed that the sequential inoculation of Virgibacillus sp.
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Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
Young-Boong Kim,Yun-Sang Choi,Su-Kyung Ku,Dai-ja Jang,Hajah Hasnah binti Ibrahim,Ki Bong Moon +5 more
TL;DR: Lee et al. as discussed by the authors compared the quality characteristics between shrimp pastes from Korea and Belacan, a fermented shrimp paste from Brunei, and found that the moisture and salinity content were highest in Belacan.