Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

被引：52

作者：

Kobayashi, T ^{[1
]}

Kajiwara, M

Wahyuni, M

Kitakado, T

Hamada-Sato, N

Imada, C

Watanabe, E

机构：

[1] Univ Tokyo, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

[2] Bogor Agr Univ, Dept Fish Proc Technol, Bogor 16680, Indonesia

[3] Tokyo Univ Fisheries, Dept Fisheries Resource Management, Minato Ku, Tokyo 1088477, Japan

来源：

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY | 2003年 / 49卷 / 05期

关键词：

lactic acid bacteria; terasi" shrimp paste; Tetragenococcus;

D O I：

10.2323/jgam.49.279

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactic acid bacteria from "terasi" shrimp paste, a highly popular fermented seafood in Indonesia were isolated and characterized. Viable cell counts were 10(4) to 10(6)cfu/g on MRS medium. All the isolates were catalase-negative, gram-positive cocci and were able to grow at 15% NaCl. Numerical phenotypic analysis showed that the isolates clustered into one group. However, they could be classified into two types: the Tetragenococcus halophilus group and the T. muriaticus group as revealed by a restriction fragment length polymorphism (RFLP) analysis and sequencing of the 16S rRNA gene. This study is the first to show that both species of Tetragenococcus are distributed in Indonesian fermented foods.

引用

页码：279 / 286

页数：8

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