Characterization of Tetragenococcus halophilus from Vietnamese fish sauce

Le Thanh Ha, Nguyen Nam Trinh, Le Thi My Chau, Nguyen Thi Minh Tu
Author affiliations

Authors

  • Le Thanh Ha School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hai Ba Trung, Ha Noi, Viet Nam
  • Nguyen Nam Trinh School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hai Ba Trung, Ha Noi, Viet Nam
  • Le Thi My Chau School of Chemistry, Biology and Enviroment, Vinh University, 182 Le Duan street, Vinh city, Nghe An province, Viet Nam
  • Nguyen Thi Minh Tu School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hai Ba Trung, Ha Noi, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/57/5/13272

Keywords:

fish sauce, Tetragenococcus halophilus, aminopeptidase activity, volatile compound

Abstract

The intracellular aminopeptidase activities and volatile compound profile of isolated halophilic lactic acid bacteria Tetragenococcus halophilus was investigated. Tetragenococcus halophilus CH2-4 and CH6-2 exhibited highest aminopeptidase activities 2.2 U/mL toward Glutamic-pNA. Meanwhile T. halophilus CH6-1 and V7-2 showed highest aminopeptidase activities 1.4 U/mL toward Leucine-pNA.  The total 19 volatile compounds, including esters, alcohols, ketones, phenols, hydrocarbons and sulfur containing compounds were detected in fish broth inoculated with T. halophilus.T. halophilus CH6-2 produced most volatile compounds, 10/19 detected ones in this study.  

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Published

08-10-2019

How to Cite

[1]
L. T. Ha, N. N. Trinh, L. T. My Chau, and N. T. Minh Tu, “Characterization of Tetragenococcus halophilus from Vietnamese fish sauce”, Vietnam J. Sci. Technol., vol. 57, no. 5, pp. 544–550, Oct. 2019.

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Section

Natural Products