PMID- 11849359
OWN - NLM
STAT- MEDLINE
DCOM- 20020529
LR  - 20190916
IS  - 1364-5072 (Print)
IS  - 1364-5072 (Linking)
VI  - 92
IP  - 2
DP  - 2002
TI  - Genotypic and phenotypic characterization of garlic-fermenting lactic acid 
      bacteria isolated from som-fak, a Thai low-salt fermented fish product.
PG  - 307-14
AB  - AIMS: To evaluate the importance of garlic for fermentation of a Thai fish 
      product, and to differentiate among garlic-/inulin-fermenting lactic acid 
      bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by 
      fermentation of a mixture of fish, salt, rice, sucrose and garlic. pH decreased 
      to 4.5 in 2 days, but omitting garlic resulted in a lack of acidification. LAB 
      were predominant and approximately one third of 234 isolated strains fermented 
      garlic and inulin (the carbohydrate reserve in garlic). These strains were 
      identified as Lactobacillus pentosus and Lact. plantarum. Randomly Amplified 
      Polymorphic DNA (RAPD) analysis revealed one major RAPD type (29 strains) 
      isolated from all stages of fermentation. CONCLUSION: Garlic was essential for 
      acidification of som-fak and garlic-fermenting strains constituted a significant, 
      homogeneous part of the LAB flora. SIGNIFICANCE AND IMPACT OF THE STUDY: The 
      present study indicates the role of fructans (garlic/inulin) as carbohydrate 
      sources for LAB. Fructan fermenters may have several biotechnological 
      applications, for example, as probiotics.
FAU - Paludan-Muller, C
AU  - Paludan-Muller C
AD  - Danish Institute for Fisheries Research, Technical University of Denmark, Lyngby, 
      Denmark. cpm@dfu.min.dk
FAU - Valyasevi, R
AU  - Valyasevi R
FAU - Huss, H H
AU  - Huss HH
FAU - Gram, L
AU  - Gram L
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - England
TA  - J Appl Microbiol
JT  - Journal of applied microbiology
JID - 9706280
RN  - 33X04XA5AT (Lactic Acid)
RN  - 451W47IQ8X (Sodium Chloride)
SB  - IM
MH  - Animals
MH  - Colony Count, Microbial
MH  - Fermentation
MH  - Fish Products/*microbiology
MH  - Garlic/*metabolism
MH  - Genotype
MH  - Lactic Acid/biosynthesis
MH  - Lactobacillus/*genetics/growth & development/isolation & purification/*metabolism
MH  - Phenotype
MH  - Sodium Chloride/chemistry
MH  - Thailand
EDAT- 2002/02/19 10:00
MHDA- 2002/05/30 10:01
CRDT- 2002/02/19 10:00
PHST- 2002/02/19 10:00 [pubmed]
PHST- 2002/05/30 10:01 [medline]
PHST- 2002/02/19 10:00 [entrez]
AID - 1544 [pii]
AID - 10.1046/j.1365-2672.2002.01544.x [doi]
PST - ppublish
SO  - J Appl Microbiol. 2002;92(2):307-14. doi: 10.1046/j.1365-2672.2002.01544.x.