Graduate School, Department of Biotechnology, Khon Kaen University, Khon Kaen 40002, Thailand.
Int J Food Microbiol. 2010 Apr 15;138(3):200-4. doi: 10.1016/j.ijfoodmicro.2010.01.024. Epub 2010 Jan 28.
Plaa-som is a Thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. A total of 762 lactic acid bacteria (LAB) were isolated during plaa-som fermentation by culture on CaCO(3)-MRS agar plates. They were screened and grouped by amplified ribosomal DNA restriction analysis (ARDRA), giving six groups that were identified by ribosomal DNA sequencing as Lactococcus garvieae, Streptococcus bovis, Weissella cibaria, Pediococcus pentosaceus, Lactobacillus plantarum, and Lactobacillus fermentum. Freshly mixed ingredients contained low populations of LAB (less than 10 CFU/g) that subsequently grew during fermentation to final populations of approximately 10(7)CFU/g. Early stages of the process were dominated by the presence of Lc. garvieae, S. bovis, and W. cibaria. At 48 h into fermentation, W. cibaria, P. pentosaceus, and Lb. plantarum were prevalent, and gave way to a dominance of Lb. plantarum that completed the fermentation. A mixture of these LAB species could be considered as species for development of a starter culture for plaa-som fermentation.
臭鱼酱是一种泰国发酵鱼制品，其制作方法是将整条鱼或鱼片与煮熟的米饭或蒸糯米饭、盐和大蒜一起发酵。在臭鱼酱发酵过程中，通过在 CaCO3-MRS 琼脂平板上培养，共分离出 762 株乳酸菌（LAB）。通过扩增核糖体 DNA 限制性分析（ARDRA）对其进行筛选和分组，根据核糖体 DNA 测序结果将其分为 6 组，鉴定为藤黄微球菌、牛链球菌、魏斯氏菌、戊糖片球菌、植物乳杆菌和发酵乳杆菌。新鲜混合的原料中 LAB 数量较少（少于 10 CFU/g），随后在发酵过程中生长，最终达到约 107CFU/g 的数量。该过程的早期阶段主要存在藤黄微球菌、牛链球菌和魏斯氏菌。发酵 48 h 时，魏斯氏菌、戊糖片球菌和植物乳杆菌大量存在，随后植物乳杆菌占主导地位，完成发酵。可以考虑将这些 LAB 混合作为开发臭鱼酱发酵起始培养物的候选菌株。
