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Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)
journal contribution
posted on 2019-12-10, 23:29 authored by Apiniharn Phewpan, Preecha Phuwaprisirisan, Hajime Takahashi, Chihiro Ohshima, Panita Ngamchuachit, Punnida Techaruvichit, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, Suwimon KeeratipibulA 16S rRNA next-generation sequencing technique was applied
to
investigate the microbial diversity and liquid chromatography–tandem
mass spectrometry was used to identify glutamyl peptide profiles of
10 Thai fermented freshwater fish (Pla-ra) samples. A total of 12
genera of bacteria were able to be detected, with Tetragenococcus spp., Staphylococcus spp., and Lactobacillus spp. dominating. Of the 18 glutamyl
peptides analyzed, 17 were found, even though the amounts detected
were lower than the taste threshold. Despite this, an increase in
mouthfulness sensation, reflecting kokumi activity, was clearly identified
in most of the samples, which might be because of a synergistic effect
of different sub-threshold compounds present in the samples. In principle
component analysis, the relationship between microorganisms and glutamyl
peptide generation was observed, especially between Tetragenococcus spp. and Lentibacillus spp. and the generation of γ-Glu-Val-Gly. Correlations between
microbial diversity and the generation of taste enhancers were identified
in this study.
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Keywords
18 glutamyl peptidesTetragenococcus sppsub-threshold compoundsPla-rasampleglutamyl peptide generationkokumi activityLactobacillus spp10 Thaiprinciple component analysistaste threshold12 generamouthfulness sensationLentibacillus sppThai Fermented Freshwater Fishdiversity16 S rRNA next-generation sequencing techniquetaste enhancersγ- Glu-Val-GlyKokumi Substancesglutamyl peptide profiles
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