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Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources
https://oacis.repo.nii.ac.jp/records/2447
https://oacis.repo.nii.ac.jp/records/2447a6d450d4-d770-4206-aa1b-d3ea634d78db
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-05-09 | |||||
タイトル | ||||||
タイトル | Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Shrimp paste, Fermented food, Microbiota, Safety, Thailand | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Nakamura, Ayaka
× Nakamura, Ayaka× Kondo, Anrin× 高橋, 肇× Keeratipibul, Suwimon× Kuda, Takashi× Kimura, Bon |
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書誌情報 |
LWT = Food Science and Technology 巻 154, p. 112763, 発行日 2022-01-15 |
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抄録 | ||||||
内容記述 | Kapi is traditional Thai shrimp paste and is usually used as a seasoning. Traditional fermented foods are considered safe due to their long-standing consumption history, despite not having been evaluated for hygiene and microbiologically safety. Since Kapi is produced by natural fermentation, the microbiota differs depending on the raw material and production method. To control the quality of Kapi to a certain level, it is important to understand the microbiota of the product. In the present study, 27 Kapi samples purchased from wet markets and supermarkets were evaluated for microbiological safety and their microbiota was analyzed using 16S rRNA gene amplicon sequencing analysis. From the physicochemical analysis, the Kapi sample purchased at the wet market had a larger variation in pH and sodium chloride. Moreover, Kapi purchased from the wet market had a higher detection rate of E. coli, coliforms, and Bacillus group than those purchased from the supermarket. Salmonella, Listeria sp., and Vibrio sp. were not detected in any sample. The results of 16S rRNA gene amplicon sequencing analysis revealed that the microbiota differed for each sample regardless of the place of purchase, with Lentibacillus sp., Tetragenococcus sp., Salinicoccus sp., and Alkalibacillus sp. as the predominant groups. | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0023-6438 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1199726X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.lwt.2021.112763 | |||||
情報源 | ||||||
関連識別子 | https://doi.org/10.1016/j.lwt.2021.112763 | |||||
関連名称 | Publisher's Version/PDF (OpenAccess) | |||||
情報源 | ||||||
関連識別子 | https://www.elsevier.com/ja-jp | |||||
関連名称 | Elsevier | |||||
出版者 | ||||||
出版者 | Elsevier |