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
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Reduction of tyramine accumulation in Thai fermented shrimp (kung-som) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture
Sutanate Saelao,Suppasil Maneerat,Kanokwan Thongruck,Nisit Watthanasakphuban,Sireewan Wiriyagulopas,Jean-Marc Chobert,Thomas Haertlé +6 more
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Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
TL;DR: These two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.
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Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages
TL;DR: In this paper, the authors investigated the impacts of an IIa bacteriocin-producing strain, Lactobacillus plantarum LPL-1, on the composition of bacterial community in low-salt fermented sausages by using a culture-independent high-throughput sequencing approach.
Book ChapterDOI
Chapter 16 – Amino Acid Metabolism
TL;DR: Amino acids (AA) from the diet join those generated by the degradation of endogenous proteins to form a common metabolic pool in the body as discussed by the authors, and are used in the synthesis of body proteins and other nitrogenous compounds or, if energy is needed, they are catabolized.
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Bacillus subtilis K‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production
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