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Phenotypic and Genetic Characterization of Bacillus Species Exhibiting Strong Proteolytic Activity Isolated from terasi,An Indonesian Fermented Seafood Product

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Journal of Northeast Agricultural University(English Edition) 2015年第4期22卷 15-22页

作者： Ekachai Chukeatirote Novi Arfarita Piyanuch Niamsup Anittaya Kanghae School of Science Mae Fah Luang University Faculty of Agriculture Brawijaya University Faculty of Science Maejo University

In this study, two bacilli strains namely S2-3 and S4-5, isolated from terasi, a traditional fermented seafood product of Indonesia, were studied in terms of their phenotypic and genotypic properties. Both strains are of great interests due to their high proteolytic activity. Initially, they were subjected to morphological determination and a series of biochemical tests. These bacteria were Gram-positive, endospore-forming bacilli. Based on 16S rRNA gene sequence analysis, the identities of the strains S2-3 and S4-5 were confirmed as Bacillus thuringiensis and B. subtilis, respectively. Additionally, the two strains were also evaluated for their antibiogram profiles. It was found that they were susceptible to chloramphenicol, erythromycin, kanamycin, tetracycline and vancomycin and resistant to ampicillin and intermediately susceptible to bacitracin.

关键词： Bacillus fermented seafood proteolytic activity terasi

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Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia

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Food and Nutrition Sciences 2019年第3期10卷 333-348页

作者： Wildan Suhartini Fang Yang Wenshui Xia State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China

Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.

关键词： Chili Sauce Shrimp Paste Volatile Compound Rheological Properties Sambal terasi Free Amino Acid

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