CHARACTERIZATION OF TETRAGENOCOCCUS HALOPHILUS FROM VIETNAMESE FISH SAUCE

Authors

  • Le Thanh Ha School of Biotechnology and Food Technology Hanoi University of Science and Technology
  • Nguyen Nam Trinh
  • Le Thi My Chau
  • Nguyen Thi Minh Tu Hanoi University of Science and Technology

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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Author Biographies

Le Thanh Ha, School of Biotechnology and Food Technology Hanoi University of Science and Technology

Department of Biotechnology

Nguyen Thi Minh Tu, Hanoi University of Science and Technology

Food Quality Management

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Published

2019-10-08

How to Cite

Ha, L. T., Trinh, N. N., My Chau, L. T., & Minh Tu, N. T. (2019). CHARACTERIZATION OF TETRAGENOCOCCUS HALOPHILUS FROM VIETNAMESE FISH SAUCE. Vietnam Journal of Science and Technology, 57(5), 544. https://doi.org/10.15625/2525-2518/57/5/13272

Issue

Section

Natural Products