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Keywords = Thai fermented fish

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17 pages, 1341 KiB  
Review
The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods
by Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika and Chaiyavat Chaiyasut
Fermentation 2022, 8(11), 635; https://doi.org/10.3390/fermentation8110635 - 12 Nov 2022
Cited by 11 | Viewed by 6962
Abstract
Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed [...] Read more.
Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive micro-organisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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17 pages, 2609 KiB  
Article
Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand
by Sukrita Punyauppa-path, Pongpat Kiatprasert, Prasongsom Punyauppa-path, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Savitree Limtong and Nantana Srisuk
J. Fungi 2022, 8(10), 1029; https://doi.org/10.3390/jof8101029 - 28 Sep 2022
Cited by 11 | Viewed by 3069
Abstract
Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH. Yeasts in all samples were isolated and identified [...] Read more.
Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH. Yeasts in all samples were isolated and identified to the genus and species level based on sequence analysis of the D1/D2 of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region. The results revealed that the salt content, total acidity, and pH values are in the range of 2.01–6.9%, 0.62–1.9%, and 4.4–6.57%, respectively. Moreover, 35 strains of yeast were isolated and identified as eight genera, namely Candida, Diutina, Filobasidium, Kazachstania, Pichia, Saccharomyces, Torulaspora, and Yarrowia with 17 species. The ascosporogenous yeast, Kazachstania, was the most dominant genus found and was widely distributed among the fermented food samples. In addition, a new strain of yeast, Kazachstania surinensis, was also discovered in Plaa-som samples. Thus, this study is the first to report the presence and wide distribution of these yeasts in fish fermentation products. Full article
(This article belongs to the Special Issue Fungal Diversity in Various Environments)
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14 pages, 3230 KiB  
Article
Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria
by Vijitra Luang-In, Sirirat Deeseenthum, Piyachat Udomwong, Worachot Saengha and Matteo Gregori
Molecules 2018, 23(4), 955; https://doi.org/10.3390/molecules23040955 - 19 Apr 2018
Cited by 26 | Viewed by 6316
Abstract
Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and used as selected strains for Thai cabbage fermentation. Enterobacter xiangfangensis 4A-2A3.1 (EX) from fermented fish and Enterococcus casseliflavus SB2X2 (EC) [...] Read more.
Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and used as selected strains for Thai cabbage fermentation. Enterobacter xiangfangensis 4A-2A3.1 (EX) from fermented fish and Enterococcus casseliflavus SB2X2 (EC) from fermented cabbage were the two highest ITC producers among seventeen strains identified by 16S rRNA technique. EC and EX were used to ferment Thai cabbage (Brassica oleracea L. var. capitata) containing glucoiberin, glucoraphanin and 4-hydroxyglucobrassicin at 430.5, 615.1 and 108.5 µmol/100 g DW, respectively for 3 days at 25 °C. Different amounts of iberin nitrile, iberin, sulforaphane and indole 3-acetonitrile were produced by spontaneous, EX- and EC-induced cabbage fermentations, and significantly higher ITCs were detected (p < 0.01) with increased antioxidant activities. Iberin and sulforaphane production in EX-induced treatment peaked on day 2 at 117.4 and 294.1 µmol/100 g DW, respectively, significantly higher than iberin at 51.7 µmol/100 g DW but not significantly higher than sulforaphane at 242.6 µmol/100 g DW in EC-induced treatment at day 2. Maximum health-promoting benefits from this functional food can be obtained from consumption of a liquid portion of the fermented cabbage with higher ITC level along with a solid portion. Full article
(This article belongs to the Collection Bioactive Compounds)
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