Pencirian bakteria asid laktik dan sebatian aroma ikan pekasam

Translated title of the contribution: Characterisation of lactic acid bacteria and aromatic compounds in fermented fish pekasam

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

In this research, lactic acid bacteria (LAB) and aromatic compounds on different species of pekasam were determined. The sampling of pekasam which were tilapia, loma, lampam, sepat and gelama performed at Kiah Pekasam Enterprise at Kuala Kangsar, Perak. Several procedures were performed to determine the LAB, namely, serial dilution, pour plating, enumeration of LAB, catalase test, Gram-staining and determination of LAB morphology. Confirmation of LAB was carried out which were deoxyribonucleic acid (DNA) extraction, amplification of polymerization chain reaction (PCR), gel electrophoresis and DNA sequencing. The DNA sequence for each strain was matched to the available sequence from GenBank database via BLAST at NCBI. Lactobacillus brevis KB290 DNA and Lactobacillus casei W56 were found on pekasam tilapia, Lactobacillus plantarum 16 was on pekasam lampam, Lactobacillus casei BD-II chromosome and Lactobacillus plantarum WCFS1 were on pekasam sepat, Corynebacterium vitaeruminis DSM 20294 and Streptococcus anginosus C1051 were found on pekasam gelama. Staphylococcus carnosus subsp. carnosus TM300 chromosome was the dominant LAB on pekasam loma. Liquid extraction was carried out to determine the aromatic compounds in pekasam, followed by profiling using gas chromatography-mass spectrometer (GC-MS). Comparison of aromatic compounds between methanol and hexane extracts from five different species of pekasam was performed. Our findings indicated that the methanol extraction was more efficient compared to that of hexane, as the quantity of aromatic compounds in methanol extract was higher to those using hexane. The highest amount of aromatic compounds produced was from pekasam loma. Carboxylic acids were the most dominant compounds found on pekasam and it gave rancid and 'goaty' off-flavour.

Original languageMalay
Pages (from-to)439-448
Number of pages10
JournalSains Malaysiana
Volume46
Issue number3
DOIs
Publication statusPublished - 1 Mar 2017

Fingerprint

fermented fish
lactic acid bacteria
aromatic compounds
hexane
methanol
Lactobacillus casei
DNA
Lactobacillus plantarum
Corynebacterium vitaeruminis
Streptococcus anginosus
Staphylococcus carnosus
chromosomes
Lactobacillus brevis
off flavors
extracts
carboxylic acids
spectrometers
polymerization
gel electrophoresis
catalase

ASJC Scopus subject areas

  • General

Cite this

Pencirian bakteria asid laktik dan sebatian aroma ikan pekasam. / Tan, Wei Chi; Lim, Seng Joe; Wan Mustapha, Wan Aida.

In: Sains Malaysiana, Vol. 46, No. 3, 01.03.2017, p. 439-448.

Research output: Contribution to journalArticle

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