The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce.

This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures. The use of ground anchovies resulted in an accelerated fermentation process for anchovy sauce; however, the increased diversity of bacterial phylotypes and altered accumulation of biogenic amines were observed. Inoculation of starter cultures resulted in a shift from spontaneous to controlled fermentation, highlighting their ability to regulate bacterial communities. Despite a slightly reduced fermentation rate, inoculation with Tetragenococcus halophilus was shown to be a potent method for reducing biogenic amines and affecting metabolite profiles. As the industry strives to balance fermentation speed and quality, our research could provide insights for improving the efficiency, safety, and quality of anchovy sauce production.

Thermoproteus thermophilus sp. nov., a hyperthermophilic crenarchaeon isolated from solfataric soil.

A hyperthermophilic crenarchaeon, designated strain CBA1502T, was isolated from volcanic soil in the Mayon volcano in the Philippines. The 16S rRNA gene sequence of strain CBA1502T was most closely related to that of Thermoproteus uzoniensis DSM 5263T (99.2% similarity) and Thermoproteus tenax Kra 1T (99.0%). The organism grew at 75-90°C and pH 4.0-6.0 and in the presence of 0-0.5% (w/v) NaCl, with optimal growth at 85°C and pH 5.0. Strain CBA1502T utilized d-arabinose, beef extract, Casamino acids, formate, fumarate, peptone, pyruvate, trimethylamine and yeast extract as energy substrates, and d-arabinose, formate, pyruvate and yeast extract as carbon sources. Fumarate, sulfate, sulfur and thiosulfate functioned as electron acceptors, but not ferric chloride, nitrate, malate or oxidized glutathione. DNA-DNA hybridization studies showed that there was less than 46.1% relatedness between strain CBA1502T and other members of the genus Thermoproteus. The DNA G+C content of strain CBA1502T was 62.0 mol%. We conclude that, according to its phylogenetic, phenotypic and genotypic characteristics, strain CBA1502T represents a novel species of the genus Thermoproteus, and propose the name Thermoproteus thermophilus sp. nov., with the type strain CBA1502T ( = ATCC BAA-2416T = JCM 17229T).