title: Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.
abstract: Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was <30%, indicating that they were likely to be new species. DNA relatedness between these 2 strains was only 65%, suggesting that they also belonged to different species. The α-amino group content of 6-month-old fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P < 0.05). Histamine was not produced during fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P < 0.05). The major volatile compound detected in fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce.
authors.affiliation: Food Protein Research Unit, School of Food Technology, Inst. of Agricultural Technology, Suranaree Univ. of Technology, Nakhon Ratchasima, P.O. Box 30000, Thailand.
authors.forename: Natteewan
authors.initials: N
authors.lastname: Udomsil
authors.affiliation: School of Microbiology, Inst. of Science, Suranaree Univ. of Technology, Nakhon Ratchasima, P.O. Box 30000, Thailand.
authors.forename: Sureelak
authors.initials: S
authors.lastname: Rodtong
authors.affiliation: Dept. of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn Univ, Bangkok, P.O. Box 10330, Thailand.
authors.forename: Somboon
authors.initials: S
authors.lastname: Tanasupawat
authors.affiliation: Food Protein Research Unit, School of Food Technology, Inst. of Agricultural Technology, Suranaree Univ. of Technology, Nakhon Ratchasima, P.O. Box 30000, Thailand.
authors.forename: Jirawat
authors.initials: J
authors.lastname: Yongsawatdigul
mesh_terms: D000447:Aldehydes / Q000378:metabolism; D000818:Animals; D004269:DNA, Bacterial / Q000032:analysis; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000592:standards; D005399:Fishes; D005421:Flavoring Agents / Q000032:analysis*; D018698:Glutamic Acid / Q000378:metabolism*; D006632:Histamine / Q000378:metabolism; D006801:Humans; D009812:Odorants; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride / Q000378:metabolism; D013045:Species Specificity; D013210:Staphylococcus / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D013649:Taste; D055549:Volatile Organic Compounds / Q000378:metabolism
chemical_list: D000447:Aldehydes; D004269:DNA, Bacterial; D005421:Flavoring Agents; D012336:RNA, Ribosomal, 16S; D055549:Volatile Organic Compounds; D018698:Glutamic Acid; D012965:Sodium Chloride; D006632:Histamine; C017439:isobutyraldehyde
keywords: 16S rRNA gene; DNA-DNA hybridization; Staphylococcus sp; fish sauce; glutamic acid; volatile compounds