Isolation,characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

γ-Aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from four types of Myanmar traditional fermented fishery products with boiled rice. All of them belonged to the genus Lactobacillus, and comparison of the effects of these representatives on GABA accumulation in fermented fishery products with boiled rice revealed that Lactobacillus farciminis D323 is the most effective strain as a starter culture. These results may contribute to the development of traditional fermented fishery products with functional properties. In addition, this study is the first to show in detail the distribution of GABA-producing LAB in Southeast Asian fermented fishery products.     

Population structure of Nga Myin Yinn Silonia silondia in the Ayeyarwady River,Myanmar, by mitochondrial DNA markers

Fisheries Science - The Silond catfish Silonia silondia, locally known as Nga Myin Yinn, is a commercially important fish in Myanmar; however, fundamental knowledge of its population structure is...     

Microbiological properties of Myanmar traditional shrimp sauce,hmyin-ngan-pya-ye

Fisheries Science - The microbiological properties of Myanmar traditional fermented products were characterized using four different brands of bottled shrimp sauce products sold frequently at a...     

Production of an antibacterial substance by Bacillus mojavensis strain F412 isolated from a Myanmar shrimp product fermented with boiled rice

An antibacterial-substance-producing bacterium, namely, strain F412, was isolated from a traditional Myanmar shrimp product fermented with boiled rice. It was a gram-positive, spore-forming, and rod-shaped bacterium, and identified as Bacillus mojavensis on the basis of the gyrA sequence. The antibacterial substance of this strain was partially purified from a culture supernatant using two steps of column chromatography. This substance was found to be widely effective against gram-positive bacteria, including Listeria monocytogenes. The antibacterial activity of this substance was not susceptible to treatments with several proteolytic enzymes. The antibacterial activity gradually decreased with increasing treatment temperature, but it remained even after heating for 15 min at 121 °C. This antibacterial substance showed different molecular weights, as shown by the results of gel filtration and electrophoresis analyses. Staining results after electrophoresis suggest that the antibacterial substance might be a glycopeptide with an estimated molecular weight between 3.5 and 8.5 kDa. From the decrease in optical density of a culture of the L. monocytogenes treated with this antibacterial substance, it was suggested that this substance might have bacteriolytic activity.