Isolation and Role of Halophilic Bacteria and Halotolerant Lactic Acid Bacteria Involved in Biochemical Reactions in Fermented Fish Fermentation Process

Authors

  • Amnat Pakdeeto Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University, Bangkok
  • Somkiat Seilsuth Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University, Bangkok
  • Supanee Danviriyakul Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University
  • Chantharat Phitchayaphon Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University
  • Suntitham Chotipratoom Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University
  • Tajchada Arayakarn Program in Food Science and Technology, Faculty of Agriculture and Life Sciences Chandrakasem Rajabhat University

Keywords:

halophilic bacteria, halotolerant lactic acid bacteria, fermented fish (pla-ra)

Abstract

The objectives of this study were to isolate and characterize microorganisms presented in fermented fish (pla-ra). Forty-two samples from pla-ra producers and vendors in Sapphaya district, Chainat province were collected for the isolation of halophilic and halotolerant lactic acid bacteria that may potentially produce enzymes necessary for the fermentation process. The salt (NaCl) content varied from 9.2 to 24.5% with pH from 4.57 to 7.13. The total halophilic bacteria count was found to be in the range of 3.3x105 - 2.1x108 CFU/g. Out of 181 isolated halophilic strains, only 10 showed the ability to produce different enzymes including Halobacillus sp. 10MK2-2A and 10SB1-2 (protease); Halobacillus sp. 10PL2-1 and 10BL1-5A and Halococcus sp. 10BL2-3 and 10CL2-2B (gelatinase); Halobacillus sp. 10BL2-1 and Halococcus sp. 10PJ1-5B (lipase); Halobacillus sp. 10BL1-1S (amylase); and Halobacillus sp. 10PY2-2 (gelatinase and lipase). There were 104 isolates of halotolerant lactic acid bacteria presented and identified as Pediococcus, Weissella and Lactobacillus. The inhibitory effect of antimicrobial activities against Bacillus cereus ATCC 9634T,Staphylococcus aureus ATCC 6538T, Salmonella abony NCTC6017T, Escherichia coli ATCC 8739T and Pseudomonas aeruginosa ATCC 27853T were observed from all sixteen strains of Pediococcus spp., Weissella spp. and Lactobacillus spp.

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Published

2021-12-25

How to Cite

Pakdeeto, A., Seilsuth, S. ., Danviriyakul, S. ., Phitchayaphon, C. ., Chotipratoom, S. ., & Arayakarn, T. . (2021). Isolation and Role of Halophilic Bacteria and Halotolerant Lactic Acid Bacteria Involved in Biochemical Reactions in Fermented Fish Fermentation Process. Journal of Agricultural Research and Extension, 38(3), 50–61. retrieved from https://li01.tci-thaijo.org/index.php/MJUJN/article/view/244553

Issue

Vol. 38 No. 3 (2021): September – December 2021

Section

Research Article

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