Genetics of Aquatic Organisms
2018, Vol 2, Num, 1 (Pages: 11-15)
Identification of Lactic Acid Bacteria from Spoiled Marinated Anchovy (Engraulis encrasicolus) Using 16S rRNA Gene Sequence Analysis
Ahmet Faruk Yesilsu 1 ,Mustafa Ture 1 ,Esen Alp-Erbay 1 ,Buket Busra Dagtekin 1 ,Oguzhan Eroglu 1
1 Central Fisheries Research Institute, Vali Adil Yazar Ave., Kasustu, Yomra, Trabzon, Turkey
DOI :
10.4194/2459-1831-v2_1_05
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Cold marinated foods are semi-preserve and not fully fermented products. However, when the fermented products such
as vinegar are added to the process, lactic acid bacteria may develop in the medium. The aim of the study was to determine the
presence of lactic acid bacteria associated with the spoiled vinegar-marinated anchovy. A total of 12 bacterial strains were
isolated from this product. They were identified to species level using 16S rRNA gene sequence analysis. Lactobacillus
paracasei subsp. paracasei and Lactobacillus curvatus were the two main species determined. This is the first report on the
isolation of the lactic acid bacteria in marinated anchovy prepared with persimmon vinegar.
Keywords :
Marinated anchovy, lactic acid bacteria, sequence analysis
