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International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 5 (2020) Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2020.905.255

Diversity of Lactic Acid Bacteria (LAB) in Products: A Review

Soibam Ngasotter1*, David Waikhom1, Susmita Mukherjee2, Manoharmayum Shaya Devi3 and Asem Sanjit Singh4

1College of Fisheries, Central Agricultural University (I), Lembucherra, Tripura-799210, India 2Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences (WBUAFS), Kolkata-700094, India 3ICAR-Central Inland Fisheries Research Institute (CIFRI), Barrackpore-700120, India 4ICAR-Central Institute of Fisheries Education (CIFE), Mumbai-400061, India

*Corresponding author

ABSTRACT

The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is to empower the readers about the K e yw or ds various diversity of lactic acid bacteria in fermented fish products, their

Lactic acid bacteria, role in fish preservation, their origin and molecular approaches for LAB, Probiotics, identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish, Fermented fish products are very popular in Southeast Asian countries such Southeast Asian countries as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts

Article Info of India. It is considered a delicacy and is eaten in their day to day life.

LAB plays an important role in fish fermentation also it is responsible for Accepted: the unique characteristics of fermented fish. Certain LAB species also 18 April 2020

Available Online: display probiotic activity and have been widely used in the food industry as

10 May 2020 a result of their potential health benefits. This review provides information

on LAB species associated with various fermented fish products of Southeast Asian countries.

Introduction sporulating, catalase-negative, oxidase- negative, acid-tolerant and strictly Lactic acid bacteria (LAB) are a group of fermentative bacteria that produce lactic acid gram-positive bacteria that are devoid of as a major or sole product of fermentative cytochromes and preferring anaerobic metabolism. They are either rod-shaped conditions, they are usually non-motile, non- (bacilli) or spherical-shaped (cocci) that share

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common metabolic and physiological further evidenced by their generally characteristics. LAB are nutritionally recognized as safe (GRAS) status, because of fastidious, requiring carbohydrates, amino their ubiquitous appearance in food and their acids, peptides, nucleic acid derivates, and contribution to the healthy and sound vitamins. Based on their fermentative microbiota of animal and human mucosal metabolism LAB are divided into two distinct surfaces. Lactic acid bacteria (LAB) include groups. The homo-fermentative group that members of the genera Streptococcus, utilizes the Embden-Meyerhof-Parnas Enterococcus, Lactobacillus, Aerococcus, (glycolytic) pathway to transform a carbon Carnobacterium, Leuconostoc, Lactococcus, source chiefly into lactic acid. Hetero- and Pediococcus. Peripherally Oenococcus, fermentative bacteria produce equimolar Sporolactobacillus, Tetragenococcus, amounts of lactate, CO2, ethanol, or acetate Vagococcus, and Weissella also are regarded from glucose exploiting the phosphoketolase as LAB; these belong to the order pathway. The homo-fermentative group Lactobacillales. consists of Lactococcus, Pediococcus, Enterococcus, Streptococcus, etc and the Lactic acid bacteria (LAB) and heterofermentative group includes fermentation of fish Leuconostoc, Weissella, etc. (Vasiljevik and Shah, 2008). Fish is a perishable commodity and hence fermentation of fish for increasing its shelf Lactic acid bacteria (LAB) are acid-producing life is an old age practice. The fermentation of (lactic acid) and are acid-tolerant which helps fish is mainly carried out in Asian countries. LAB to outcompete other bacteria in a natural The storage life of perishable fish can be fermentation thus inhibiting the growth of increased by acid-fermentation with added spoilage as well as pathogenic carbohydrates and salts. Both freshwater and microorganisms (Kobayashi et al., 2004). seawater fish are preserved by this method. Most fermented foods owe their origin to the , flour, millet, and even syrup or sugar fact that the processes used in their production are used as carbohydrate sources. In are inhibitory to many microorganisms. As a Southeastern countries, rice is commonly result, fermented products generally have a used as a carbohydrate source whereas Millet longer shelf life than their original substrate is used as the main carbohydrate source in and their ultimate spoilage is different Northeastern countries. The organic acids (Adams and Mitchell, 2002). Lactic acid produced from the added carbohydrates in bacteria (LAB) have been shown to produce combination with salt control the extent of uricase (Handayani et al., 2018), reduce acid fermentation and keep the quality of the ochratoxin A (Luz et al., 2018), reduce product (Rhee et al., 2011). acrylamide formation in bread (Nachi et al., 2018), produce exopolysaccharides (Abid et During fermentation, the production of lactic al., 2018), remove tannins (Shang et al., acid from LAB decreases the pH of the 2019). Some LAB strains have also been product thereby decreasing the number of reported to increase folic acid levels in other microbes. The typical acid-forming fermented milk (Purwadani et al., 2017). bacteria rapidly increase in number, becoming the predominant microbes after fermentation LAB are amongst the most important groups has started and reaches their maximum of microorganisms used in the food industry. density at the end of fermentation. Also, it The industrial significance of the LAB is contributes to the unique and characteristic

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flavor of the fermented fish. LAB plays an been already reviewed (Ringø et al., 1995). important role in food fermentation that There are reports that LAB is a part of native causes changes in taste, texture, and smell microbiota of aquatic animals (Ringo, 2004). with improved preservation of the product Itoi et al., (2008) reported that halotolerant (Hugas, 1998). Fermented fish products strains of Lactococcus lactis isolated from the formed the unique acids, alcohols, phenols, intestinal tract of the pufferfish and other fermented flavor substances and Takifuguniphobles caught in Shimoda, good taste under the action of microorganisms Shizuoka, Japan. Nair and Surendran (2005) and enzymes of their metabolic process. isolated LAB from various samples of fresh and frozen fish and prawn. Among the Lactic acid bacteria (LAB) also play an isolates, Lactobacillus plantarum was the important role as probiotics in many Asian dominant species. Thus, in traditional fermented foods. Koreans who travel overseas methods the fermentation is initiated with for several days without fermented foods spontaneous growth of fortuitous often experience uncomfortable stomach microorganisms during the production. Some symptoms and poor digestion. More research studies also suggested that fermented food is needed to identify the lactic acid bacteria in characteristics varied with raw material and Asian fermented foods and their physiological additional material used that caused the functions in the human diet (Rhee et al., microbial diversity in the food (Kopermsub et 2011) al., 2006). Although the use of starter cultures would be an appropriate approach for the Origin of Lactic acid bacteria (LAB) in control and optimization of the fermentation traditional fermented fish products process.

Fermentation as a method of food Role of Lactic acid bacteria (LAB) in food preservation is one of the most old age preservation practice in the world. Fermented fish products are reported to be dominated by mostly lactic Presence of Lactic acid bacteria in fermented acid bacteria by many researchers. Lactic acid food has been the major reason for the bacteria (LAB) are the most commonly used preservation of food. The inhibitory effect microorganisms in fermentation technique towards spoilage and pathogenic bacteria although most of the fermentation of mainly comes from organic acid. Lactic acid traditional products are done using produced by LAB is a useful compound for spontaneous fermentation at an anaerobic food preservation because it maintains the condition in which microorganism already acidic conditions of the fermented products, present in the raw materials becomes the and is lethal to bacteria that cause food normal flora at the time of fermentation. spoilage and food poisoning (Kobayashi et Studies have demonstrated that lactic acid al., 2004). During the process of bacteria are part of the normal intestinal fermentation, LAB could utilize carbohydrate microbiota in fish. Presence of Lactic acid substrates available in the fermenting matrix bacteria in the raw materials used for and produce organic acids, especially lactic fermentation such as rice, garlic, banana acid that not only contributes to the taste, leaves including fish has also been reported aroma, and texture of the product but also (Paludan-Müller et al., 1999). Some lowers the product‘s pH that is one of the key information on the presence of Lactobacillus factors to ensure the quality and safety of the spp. in the digestive tract of salmonids have product. Besides that, strains of certain LAB

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species display probiotic activity and have Thailand been widely used in food industry as a result of their potential health benefits (Giraffa, Some important fermented fish products of 2004). Thailand are Plaa-som, Som-fak, pla-ra, pla- chom, kung-chom, and hoi-dorng. Molecular approaches for identification of Lactic acid bacteria (LAB) from fermented Plaa-som foods Plaa-som is a traditional fermented fish The correct species identification of LAB is product widely consumed in the south of of paramount importance from the Thailand. It is made from fish, sugar, salt, and technological, ecological, and safety point of roasted rice and is fermented with natural view (Temmerman et al., 2004). microbial flora. Either the whole fish or fish fillets are fermented with either or Recently, knowledge of the taxonomic steamed sticky rice, garlic, and salt until a diversity and heterogeneity of LAB related to final acceptable sour-tasting product is fish fermentation requires cultivable obtained. After fermentation, the fish is approaches combined with various DNA- cooked by either deep frying or roasting and based techniques (Vignolo et al., 2012). As a consumed. As a traditional fermented food powerful tool, 16S ribosomal RNA gene (16S product, its recipes vary by region throughout rDNA) sequence analysis has become a major the Kingdom of Thailand, depending upon criterion for the phylogenetic identification of local consumer preferences and ingredient bacteria and is increasingly being adopted for availability (Valyasevi and Rolle, 2002). The rapid analysis of the LAB communities production process traditionally relies on a involved in many kinds of fermented food spontaneous fermentation initiated by natural products (Kopermsub and Yunchalard, 2010; fortuitous microorganisms, mainly lactic acid Koyanagi et al., 2011). Among various DNA bacteria (LAB), that are found in the typing methods, amplified ribosomal DNA ingredients, on the processing utensils, and in restriction analysis (ARDRA) of 16S rDNA the local atmosphere as natural starters has been considered as the prototype of a (Khieokhachee et al., 1997; Valyasevi and DNA fingerprinting method mostly used to Rolle, 2002; Visessanguan et al., 2004). identify isolates present in many fermented foods (Rodas et al., 2003; Santos et al., 2005; Hwanhlem et al., (2011) isolated Lactic acid Solieri et al., 2012). bacteria (LAB) from Plasom at various fermentation periods using MRS agar medium Diversity of lactic acid bacteria (LAB) in containing 0.3% (w/v) CaCO3 as a fermented fish products around the globe preliminary screening medium,138 isolates which exhibited a clear zone and growth on Many studies have been done on the isolation MRS agar supplemented with CaCO3 were and characterization of Lactic acid bacteria isolated. However, only 133 isolates were (LAB) from fermented fish products. Most of identified as LAB. Calcium carbonate is used the studies have been carried out in Southeast as an indicator of acid-producing strains since Asian countries like Thailand, Indonesia, it gets dissolved when it interacts with acid- China, Malaysia, etc. where fermented fish forming a clear zone (Onda et al., 2002). Of products are considered a delicacy and are these 133 isolates, 25 isolates were cocci, 75 eaten in their day to day life. isolates were short rods and 33 isolates were

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rods. The strain which showed the best lactic fermentation of som-fak, isolates were acid production and pH reduction ability were identified upto species level by phenotypic identified upto species level by 16S rDNA characterization. At the start of fermentation, analysis and were identified as Streptococcus Leuconostoc spp., Lactobacillus brevis and salivarius and Enterococcus faecalis based on Lactococcus lactis were dominant, followed their morphological properties, biochemical by more acid-tolerant species of Lactobacillus tests, and 16S rDNA analysis. These strains curvatus, Lactobacillus casei, Lactobacillus were gram-positive, non-spore forming cocci, pentosus and Lactobacillus plantarum. At the catalase-negative, and formed off-white end of fermentation Lactobacillus plantarum colonies. was the most dominant microflora.

Kopermsub and Yunchalard (2010) studied Pediococcus sp. and Lactobacillus sp. have the distribution and succession of been identified as the dominating LAB genera predominant LAB species during plaa-som in commercial samples of som-fak and those fermentation. The isolates were screened and prepared in the laboratory (Tanasupawat et grouped by amplified ribosomal DNA al., 1993; Saisithi et al., 1986). restriction analysis (ARDRA), followed by 16S rDNA sequencing. The predominant Hoi-dorng LAB species were Lactococcus garvieae, Weissellacibaria, Pediococcus pentosaceus, Hoi-dorng is a high salt fermented product of Streptococcus bovis, Lactobacillus plantarum, Thailand. Hoi-dorng is produced from sea and Lactobacillus fermentum. Early stages of mussel meat washed in brine (10% NaCl) and the process were dominated by the presence water. After drainage, sea salt is added (ratio: of Lactococcus garvieae, Streptococcus bovis, 7:1 by weight) and mixed well. The product and Weissellacibaria. At 48 hours into matures for 4–5 days and is packed in sealed fermentation, Weissellacibaria, Pediococcus glass jars, it has a shelf-life of 3–6 months pentosaceus, and Lactobacillus plantarum (Phithakpol et al., 1995). were prevalent, and gave way to a dominance of Lactobacillus plantarum that completed the Østergaard et al., (1998) isolated and fermentation. screened for lactic acid bacteria (LAB) capable of inhibiting Listeria sp. (Listeria Som-fak innocua) from three Thai fermented fish products (Hoi-dorng, Plaa-som, and Som- Som-fak is a Thai product composed of fak). The strains isolated were identified to be minced fish fillet, salt (2–5%), ground boiled Lactobacillus sp., Lactobacillus plantarum, rice (2–12%), and minced garlic (4%). The Carnobacterium piscicola, and Lactococcus mixture is tightly packed in banana leaves or lactis. Lactobacillus species were the most plastic bags and left to ferment for two to five predominant, accounting for 29 of the 44 days at 30°C (Saisithi et al., 1986). Som-fak strains. can be served raw or cooked either as a main course with vegetables or as a snack. Pla-ra, Pla-chom, Kung-chom, and Hoi- dorng Lactic acid bacteria (LAB) were isolated and characterized from a Thai low-salt fermented Traditional fermented fish with salt—nam- fish (SomFak) product (Paludan-Müller et al., pla, budu, tai-pla, pla-ra, pla-chom, kung- 1999). One-hundred and eighty-five LAB chom, and hoi-dorng - are found in different were isolated from raw materials and during parts of Thailand (Tanasupawat and 2242

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Komagata, 1995). Pla-ra is a highly salted fermented fish products known from Bangka fermented fish, whereas pla-chom, kung- Belitung and found in Lampung and West chom, and hoi-dong, are the lowly salted Kalimantan. Small fish such as anchovy or products. Lactic acid bacteria (LAB) were Bilis fish are used as raw materials in the isolated and characterized from these four manufacture of rusip. Fermentation of rusip is products (Tanasupawat et al., 1998). The usually a spontaneous process involving lactic isolated bacteria were identified by acid bacteria (LAB) with palm sugar as a phenotypic and chemotaxonomic source of carbohydrates. Genus of lactic acid characteristics, including fluorometric DNA- bacteria involved in a food fermentation may DNA hybridization. Lactobacillus farciminis, vary depending on region, type of substrate, Leuconostoc sp., and other Lactobacillus sp. and or fermentation stages. were found in Pla-ra, Lactobacillus pentosus, L. farciminis and other Lactobacillus sp. in The LAB species encountered in the final end Pla-chom, L. pentosus, L. plantarum, and L. product of rusip with the addition of salt and farciminis in Kung-chom and L. farciminis in roasted rice are Streptococcus and Hoi-dorng. Lactobacillus, whereas in rusip with the addition of salt and brown sugar were Indonesia Leuconostoc and Streptococcus. These lactic acid bacteria were found in the final product Bekasam of rusip originating from manufacturers in Bangka (Dessi, 1999). Kusmarwati et al., Bekasam is a fermented fish product of (2014) found Pediococcus as bacteriocin Indonesia with a sour taste and it is a popular producing lactic acid bacteria from food in Central Java, South Sumatra, and commercial rusip in Bangka and West South Kalimantan. Bekasam production Kalimantan. Yuliana et al., (2018) isolated involves a spontaneous fermentation process and identified lactic acid bacteria from rusip of freshwater fish, supplemented by salt, and at different fermentation stages for upto 15 rice or fermented cassava (Murtini et al., days. The results showed that the lactic acid 1997). In som-fak, the rapid growth of LAB bacteria contributing during rusip causes pH to decrease below 4.5 in two days fermentation was Leuconostoc, Streptococcus, is essential to prevent spoilage and to ensure and Lactococcus. Based on the fermentation the safety of the product (Østergaard et al., periods, the presence of these bacteria was 1998). varying. The genus Streptococcus was more common in early fermentation, whereas the Choesri et al., (2013) isolated and genus of Lactococcus was more common in characterized LAB isolates from bekasam. mid-fermentation and at the end of Seventy-four isolates were isolated out of fermentation, the most dominant was which 62 isolates (84%) belonged to LAB Leuconostoc. based on morphological and biochemical characteristics. Although the isolates were not Chao identified upto species level. Chao is a traditional fermented food from Rusip Pangkajene and Kepulauan Regency, South Sulawesi, Indonesia. This product is Rusip is one of the typical lactic acid fish fermented from fish and . Tembang fermented food originating from Bangka fish (Sardinella gibbosa) is one type of fish Belitung, Indonesia. It is a traditional that is often processed. 2243

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Matti et al., (2019) isolated and identified (ARDRA) and 16S rRNA partial gene proteolytic lactic acid bacteria (LAB) from sequencing analysis. LAB isolates from the chao. Characterization and selection of isolate Chouguiyu exhibited a big diversity with 8 were performed based on morphological and species belonging to 6 different genera. biochemical characteristics, proteolytic Lactobacillus sakei was the predominant activities, phenotype, and repetitive sequence- species (63%) during the fermentation. The polymerase chain reaction (Rep-PCR) other lactic acid bacteria (LAB) species amplification. The similarity of isolates was identified were Lactococcus garvieae, compared based on the 16S rRNA gene Lactococcus raffinolactis, Lactococcus lactis, sequence and phylogenetic analysis. Sixty Vagococcus sp., Enterococcus hermanniensis, isolates of LAB were isolated from chao. Macrococcus caseolyticus and Streptococcus Fifteen isolates were halotolerant proteolytic parauberis, the latter was recovered from the LAB. Further identification confirmed the different fermentation periods, especially at strains to be Lactobacillus plantarum, the initial stages of the fermentation. Lactobacillus curvatus, Pediococcus pentosaceus, and Pediococcus acidilactici. Traditional Fermented Sea-fish (Trachinotus ovatus, Tanichthys albonubes, China and Ilishae longata)

Chouguiyu (Stinky Mandarinfish) Zhu et al., (2016) isolated and characterized LAB from three kinds of traditional Chouguiyu (stinky mandarinfish), is a fermented fish (Trachinotus ovatus, traditional fermented fish product of China, Tanichthys albonubes, and Ilishae longata). famous for its uniquely strong odour and Three strains of LAB were identified from the desirable taste. It is made from mandarinfish three kinds of fermented fish, Leuconostoc by spontaneous fermentation under an citreum, Lactococcus lactis, and anaerobic condition with low-salt Lactobacillus pentosus. All three strains were concentration. It is found in many areas in possessed a strong antibacterial activity and China, especially the Lakelands where the met the standards of the starter cultures. mandarinfish are cultivated. Among them, the most famous one is Huangshan Chouguiyu Philippines that is produced in the Huangshan Mountain area in Anhui province and the product is a Burong Bangus note for its uniquely firm but tender texture and special strong odour. Burong Bangus is a traditional fermented fish and rice product of the Philippines in which Dai et al., (2013) studied the diversity of , ―Chanos chanos” or ―bangus‖, is predominant species of LAB involved in the used. traditional fermented fish product, Chouguiyu at different stages of fermentation. Sixty-one Olympia et al., (1992) analyzed the isolates of lactic acid bacteria (LAB) were microflora of ―burong bangus‖ for lactic acid isolated using MRS agar media and bacteria (LAB) during its different stages of characterized from various fermentation fermentation. The results showed the periods based on a combination of phenotypic succession of lactic acid bacteria during and genotypic approaches including amplified fermentation. Streptococcus initiated the ribosomal DNA restriction analysis fermentation process and was persistent up to

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the latter part of fermentation, this was determined. The isolates were identified as followed by Pediococcus but comprised only genus lactobacillus (Lactobacillus casei, a small percentage of the microflora, and then Lactobacillus plantarum, and Lactobacillus Lactobacillus and Leuconostoc appeared and paracasei), and the most dominant species were generally present up to the end of the was Lactobacillus paracasei. fermentation, with Lactobacillus predominating among the microflora in the Pekasam final days. Pekasam is a Malaysian fermented fish Burong isda product usually made from freshwater fish with ground roasted uncooked rice (Ezzat et "Burong isda" is a traditional fermented al., 2015). Pekasam is most widely consumed fishery product in the Philippines which is in Peninsular Malaysia and used as an popular in the Central Luzon region, most additive to improve the taste of foods. notably in the province of . "Buro" means 'fermented' and "isda" means 'fish'. Muryany et al., (2017) isolated and There are several types of "burong isda" characterized Lactic Acid Bacteria (LAB) available, the names of which are derived from Pekasam using 16S rRNA gene from the type of fish used. It is made from sequence analysis, the isolates were identified cooked rice and raw filleted fish fermented as Lactobacillus plantarum and Lactobacillus with salt and angkak (red yeast rice) for pentosus. The isolates also exhibited the around a week. potential probiotic properties to be developed as biotherapeutic agents. Olympia et al., (1995) isolated and characterized starch-hydrolyzing Lactic Acid India Bacteria (LAB) from ―Burong Isda‖ using conventional taxonomic and DNA-DNA Ngari, Hentak, and Tungtap reassociation method. Nine strains of lactic acid bacteria that hydrolyzed starch were Ngari, tungtap and hentak are traditional isolated and it was found that all the isolates fermented fish products of North-East India. belong to Lactobacillus plantarum. Ngari is a fermented fish product of Manipur in North-East India prepared from the fish Malaysia (Puntius sophore). The fish is rubbed with salt, dried in the sun for 3-4 days, pressed Budu tightly in an earthen pot, sealed airtight and then stored at room temperature for 4-6 Budu is a traditional fermented seafood months (Thapa, 2002). Ngari is eaten as a product of Malaysia. It is prepared from side-dish withcooked rice. Hentak is a ball- anchovy fish and salt, then letting the like thick paste prepared by fermentation of a combination of the mixture to ferment for up mixture of sun-dried fish (Esomus danricus) to 200 days. Tamarind and palm sugar are powder and petioles of aroid plants (Alocasia often added to the mix. macrorhiza) in Manipur (Thapa, 2002). Dry fish is crushed to powder, an equal amount of Liasi et al., (2009) isolated lactic acid bacteria petioles of aroid plants is mixed and a ball- (LAB) from the fermented food product, like thick paste is made. The mixture is kept Budu, and their antimicrobial activity, and in an earthen pot and is fermented for 7–9 antibiotic susceptibility of the isolates were days. Hentak is consumed as curry by the 2245

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people of Manipur or as a condiment with and their antimicrobial activity against boiled rice. Sometimes, it is given to mothers pathogenic bacteria. Emirates Journal in confinement and patients in convalescence of Food and Agriculture, 25, 489-494. (Sarojnalini and Singh, 1988). Tungtap is a Dai, Z., Li, Y., Wu, J. and Zhao, Q., 2013. popular fermented fish product, commonly Diversity of lactic acid bacteria during consumed by the Khasi and Jaintia tribes of fermentation of a traditional Chinese Meghalaya in North-East state of India fish product, Chouguiyu (stinky (Thapa, 2002). Dry fish (Puntius spp. and mandarinfish). Journal of food science, Danio spp.) is mixed with salt, kept in an 78(11): M1778-M1783. earthen pot and fermented for 2-6 months. It Dessi. 1999. SifatKimiawi dan Ciri- is consumed as a pickle and a taste enhancer. ciriBakteri Pada Rusip Yang Dibuat Dengan Berbagai Sumber Karbon. Thapa et al., (2004) studied the composition Skripsi. Universitas Sriwijaya. of microorganisms, mainly the lactic acid Indralaya bacteria of ngari, hentak, and tungtap. Lactic Ezzat, M.A., Zare, D., Karim, R. and Ghazali, acid bacteria were pre-dominant in all the H.M., 2015. Trans-and cis-urocanic three products. Theisolates were identified as acid, biogenic amine and amino acid Enterococcus faecium, Lactococcus lactis, contents in ikanpekasam (fermented Lactococcus plantarum, Lactobacillus fish) produced from Javanese carp fructosus, Lactobacillus amylophilus, (Puntius gonionotus) and black tilapia Lactobacillus coryniformis subsp. Torquens (Oreochromis mossambicus). Food and Lactobacillus plantarum. These LAB chemistry, 172, 893-899. species showed high degree of hydrophobicity Giraffa, G., 2004. Studying the dynamics of indicating the potential of adhesion to gut microbial populations during food epithelial cells of human intestine, advocating fermentation. FEMS Microbiology their ‗probiotic‘ character. Reviews, 28(2): 251-260. Handayani, I., Utami, T., Hidayat, C. and References Rahayu, E.S., 2018. Screening of lactic acid bacteria producing uricase and Abid, Y., Casillo, A., Gharsallah, H., Joulak, stability assessment in simulated I., Lanzetta, R., Corsaro, M.M., Attia, gastrointestinal conditions. H. and Azabou, S., 2018. Production International Food Research Journal, and structural characterization of 25(4): 1661-1667 exopolysaccharides from newly isolated Hugas, M., 1998. Bacteriocinogenic lactic probiotic lactic acid bacteria. acid bacteria for the biopreservation of International journal of biological meat and meat products. Meat Science, macromolecules, 108, 719-728. 49, S139-S150. Adams, M. and Mitchell, R., 2002. Hwanhlem, N., Buradaleng, S., Wattanachant, Fermentation and pathogen control: a S., Benjakul, S., Tani, A. and Maneerat, risk assessment approach. International S., 2011. Isolation and screening of Journal of Food Microbiology, 79(1-2): lactic acid bacteria from Thai traditional 75-83. fermented fish (Plasom) and production Choesri, D., Rusmana, I., Suwanto, A. and of Plasom from selected strains. Food Mubarik, N.R., 2013. Characterization Control, 22(3-4): 401-407. of lactic acid bacteria isolated from Itoi, S., Abe, T., Washio, S., Ikuno, E., Indonesian fermented fish (bekasam) Kanomata, Y. and Sugita, H., 2008.

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How to cite this article:

Soibam Ngasotter, David Waikhom, Susmita Mukherjee, Manoharmayum Shaya Devi and Asem Sanjit Singh. 2020. Diversity of Lactic Acid Bacteria (LAB) in Fermented Fish Products: A Review. Int.J.Curr.Microbiol.App.Sci. 9(05): 2238-2249. doi: https://doi.org/10.20546/ijcmas.2020.905.255

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