Characterization of Lactic Acid Bacteria (LAB) isolated from Indonesian shrimp paste (terasi)

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Amalia, U.^1 ; Sumardianto^1 ; Agustini, T.W.^1

Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

关键词: Indonesians;    Lactic acid bacteria;    Lactobacillus plantarum;    Protein sources;    Salt tolerant;    Secondary metabolites;    Sequence similarity;    Shrimp paste;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012049/pdf
DOI  :  10.1088/1755-1315/116/1/012049

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Shrimp paste was one of fermented products, popular as a taste enhancer in many dishes. The processing of shrimp paste was natural fermentation, depends on shrimp it self and the presence of salt. The salt inhibits the growth of undesirable microorganism and allows the salt-Tolerant lactic acid bacteria (LAB) to ferment the protein source to lactic acids. The objectives of this study were to characterize LAB isolated from Indonesian shrimp paste or Terasi with different times of fermentation (30, 60 and 90 days). Vitech analysis showed that there were four strains of the microorganism referred to as lactic acid bacteria (named: LABS1, LABS2, LABS3 and LABS4) with 95% sequence similarity. On the basis of biochemical, four isolates represented Lactobacillus, which the name Lactobacillus plantarum is proposed. L.plantarum was play role in resulting secondary metabolites, which gave umami flavor in shrimp paste.