Characterization of Tetragenococcus halophilus from Vietnamese fish sauce

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


  • 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



fish sauce, Tetragenococcus halophilus, aminopeptidase activity, volatile compound


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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How to Cite

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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