Abstract
The distribution and characterization of bacteria including lactic acid bacteria (LAB) in the traditional and popular salted fish yegyo ngapi in Myanmar were studied to clarify the contribution of these bacteria to the curing and ripening of this product. Samples of yegyo ngapi purchased from a market in Yangon were used. Most of the isolates obtained using de Man, Rogosa and Sharpe medium containing 10 % NaCl were identified as coccoid LAB on the basis of their basic phenotypic characteristics. From the results of 16S rRNA gene sequencing and PCR-restriction fragment length polymorphism analysis of this gene, most of the isolates were identified as the halophilic LAB Tetragenococcus muriaticus. Analyses of the 16S rRNA gene based on the clone library using DNA extracted from salted fish products were also performed. The results of these molecular-analysis-based techniques showed that spore-forming and non-spore-forming anaerobic bacteria including the genera Clostridium and Halanaerobium in addition to T. muriaticus were also frequently found in bacterial communities. These findings suggest that the anaerobic condition during curing and ripening resulted in bacterial communities composed of strictly anaerobic bacteria and halophilic LAB, and that these bacteria might also contribute to the manufacturing processes of this product. In addition, DNA sequences similar to that of Clostridium botulinum were found in the clone library analysis. Therefore, despite no reports of botulism poisoning from the region where the samples were taken, closer surveillance should be carried out from the viewpoint of food safety.
Similar content being viewed by others
References
Aung W, Naylin N, Zheng Z, Watanabe Y, Hashinaga F (2004) Antioxidant and antibacterial activities of bacteria from ngapi, a Burmese salted and fermented shrimp paste. Biocontrol Sci 9:117–122
Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 167:29–43
Cooke RD, Twiddy DR, Reilly JA (1993) Lactic fermentation of fish as a low-cost means of food preservation. In: Lee CH et al (eds) Fish fermentation technology. United Nations University Press, Tokyo, pp 291–300
Hauschild AHW (1993) Epidemiology of human foodborne botulism. In: Hauschild AHW, Dodds KL (eds) Clostridium botulinum: Ecology and control in foods. Marcel Dekker, New York, pp 69–104
Justé A, Thomma B, Lievens B (2008) Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol 25:745–761
Justé A, Van Trappen S, Verreth C, Cleenwerck I, De Vos P, Lievens B, Willems KA (2012) Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov. Int J Syst Evol Microbiol 62:129–137
Kim MS, Park EJ (2014) Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis. J Food Sci 79:M927–M934
Kimura B, Konagaya Y, Fujii T (2001) Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. Int J Food Microbiol 70:71–77
Kobayashi T, Kimura B, Fujii T (2000a) Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran. Int J Food Microbiol 56:211–218
Kobayashi T, Kimura B, Fujii T (2000b) Haloanaerobium fermentans sp. nov., a strictly anaerobic, fermentative halophile isolated from fermented puffer fish ovaries. Int J Syst Evol Microbiol 50:1621–1627
Kobayashi T, Kajiwara M, Wahyuni M, Kitakado T, Hamada-Sato N, Imada C, Watanabe E (2003) Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: a traditional fermented seafood product in Indonesia. J Gen Appl Microbiol 49:279–286
Kobayashi T, Kajiwara M, Wahyuni M, Hamada-Sato N, Imada C, Watanabe E (2004) Effect of culture conditions on lactic acid production of Tetragenococcus species. J Appl Microbiol 96:1215–1221
Konagaya Y, Kimura B, Ishida M, Fujii T (2002) Purification and properties of a histidine decarboxylase from Tetragenococcus muriaticus, a halophilic lactic acid bacterium. J Appl Microbiol 92:1136–1142
Lalitha KV, Gopakumar K (2000) Distribution and ecology of Clostridium botulinum in fish and aquatic environments of a tropical region. Food Microbiol 17:535–541
Lehane L, Olley J (2000) Histamine fish poisoning revisited. Int J Food Microbiol 58:1–37
Marui J, Boulom S, Panthavee W, Momma M, Kusumoto KI, Nakahara K, Saito M (2015) Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos. Biosci Micobiota Food Health 34:45–52
Moe NKT, Thwe SM, Shirai T, Terahara T, Imada C, Kobayashi T (2015a) Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar. Fish Sci 81:373–381
Moe NKT, Thwe SM, Suzuki K, Nakai R, Terahara T, Imada C, Kobayashi T (2015b) Production of an antibacterial substance by Bacillus mojavensis strain F412 isolated from a Myanmar shrimp product fermented with boiled rice. Fish Sci 81:795–802
Moe NKT, Wilaipun P, Yonezuka K, Ishida W, Yano H, Terahara T, Imada C, Kamio M, Kobayashi T (2015c) Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product. Fish Sci 81:937–945
Rossetto O, Pirazzini M, Montecucco C (2014) Botulinum neurotoxins: genetic, structural and mechanistic insights. Nature Rev Microbiol 12:535–549
Rudi K, Zimonja M, Trosvik P, Naes T (2007) Use of multivariate statistics for 16S rRNA gene analysis of microbial communities. Int J Food Microbiol 120:95–99
Sato T, Horiuchi T, Nishimura I (2005) Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal Biochem 346:320–326
Satomi M, Kimura B, Mizoi M, Sato T, Fujii T (1997) Tetragenococcus muriaticus sp. nov, a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce. Int J Syst Bacteriol 47:832–836
Tamura K, Peterson D, Peterson N, Stecher G, Nei M, Kumar S (2011) MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Mol Biol Evol 28:2731–2739
Tanasupawat S, Visessanguan W (2014) Fish fermentation. In: Boziaris IS (ed) Seafood processing: technology, quality and safety. Wiley Blackwell, UK, pp 177–207
Thompson JD, Higgins DG, Gibson TJ (1994) CLUSTAL W: improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice. Nucl Acids Res 22:4673–4680
Thongsanit J, Tanasupawat S, Keeratipibul S, Jatikavanich S (2002) Characterization and identification of Tetragenococcus halophilus and Tetragenococcus muriaticus strains from fish sauce (Nam-pla). Jpn J Lact Acid Bact 13:46–52
Thwe SM, Kobayashi T, Luan T, Shirai T, Onodera M, Hamada-Sato N, Imada C (2011) Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice. Fish Sci 77:279–288
Tyn MT (2004) Industrialization of Myanmar fish paste and sauce fermentation. In: Steinkraus KH (ed) Industrialization of indigenous fermented foods, 2nd edn, revised and expanded. Marcel Dekker, New York, pp 737–762
Walton RN, Clemens A, Chung J, Moore S, Wharton D, Haydu L, de Villa E, Sanders G, Bussey J, Richardson D, Austin JW (2014) Outbreak of type E foodborne botulism linked to traditionally prepared salted fish in Ontario, Canada. Foodborne Pathog Dis 11:830–834
Weber JT, Hibbs RG, Darwish A, Mishu B, Corwin AL, Rakha M, Hatheway CL, Sharkawy SE, Rahim SAE, Hamd MFSA, Sarn JE, Blake PA, Tauxe RV (1993) A massive outbreak of type E botulism associated with traditional salted fish in Cairo. J Infect Dis 167:451–454
Wiegel J, Tanner RALPH, Rainey FA (2006) An introduction to the family Clostridiaceae. In: Dworkin M et al (eds) The prokaryotes. Springer, New York, pp 654–678
Acknowledgments
The authors are extremely grateful to the Department of Fisheries, Ministry of Agriculture, Livestock and Irrigation for their assistance. This study was also supported by the Open Partnership Joint Projects of JSPS Bilateral Joint Research Projects.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kobayashi, T., Taguchi, C., Kida, K. et al. Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi . World J Microbiol Biotechnol 32, 166 (2016). https://doi.org/10.1007/s11274-016-2127-z
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11274-016-2127-z