Microbial diversity and technological properties of dominant cultures isolated from traditional Malaysian fish sauce
2011
Sim, Kheng Yuen | Chye, Fook Yee | Anton, Ann
This study was conducted to study the complete microbial diversity involved in spontaneous budu fermentation and to determine the beneficial properties of the dominant microbial strains in the fermentation. A total of 150 isolates were identified with a majority of bacteria (77%), followed by yeast (12%) and 11 % unconfirmed of species. Micrococcus luteus was the predominant species that initiated fermentation before replaced by Staphylococcus arlettae that exist throughout fermentation. Preliminary hydrolytic activity revealed that majority (92%) of the strains possessed moderate hydrolytic (proteolytic, lipolytic and amylolytic) activities. A full enzymatic profile of the isolated strains were obtained via the API ZYM system and it revealed that the S. arlettae and S. cohnii strain exhibited strong esterase-lipase (Ca) and esterase (C4) respectively. The S. arlettae and Lactobacillus plantarum strains possessed strong proteinase while the L. plantarum strains possessed strong peptidases which associated with budu fermentation. However, none of the tested strains exhibited pectinolytic activity. L. plantarum, S. arlettae, Saccharomyces cerevisiae, Candida glabrata were found to be potential probiotic strains as they were tolerant to acid and bile test as well as exhibited antimicrobial activity against selected foodborne pathogens. The current results provide fundamental information on the feasibility of the dominant strains as potential starter cultures for improved and controllable budu fermentation.
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