The microbiological properties of Myanmar traditional fermented products were characterized using four different brands of bottled shrimp sauce products sold frequently at a large grocery market. Viable cells of these products were detected at various levels (102–105 cfu/ml) using de Man, Rogosa and Sharpe (MRS) agar medium containing 10% NaCl, and all isolates from the product samples were identified as the halophilic lactic acid bacterium Tetragenococcus muriaticus by 16S rRNA gene analysis. On the other hand, culture-independent bacterial analysis using a combination of clone library analysis and terminal restriction fragment length polymorphism (T-RFLP) analysis targeting the 16S rRNA gene demonstrated that these bacterial communities can be classified into three types. In two shrimp sauce products, a strictly anaerobic non-spore-forming halophile belonging to the genus Halanaerobium was detected as the dominant bacterium. In one shrimp sauce product, Tetragenococcus was the dominant genus. However, in the remaining shrimp sauce product, a number of bacterial species typically found in various environments, including the genera Geosporobacter, Sporohalobacter, Lysinibacillus, Soehngenia, and Tepidiphilus, were detected. These findings suggest that typical fermentation bacterial species found in traditional fermented fishery products, such as those belonging to the genera Tetragenococcus and Halanaerobium, are also frequently found in Myanmar shrimp sauce products.

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缅甸传统虾酱 hmyin-ngan-pya-ye 的微生物特性

缅甸传统发酵产品的微生物特性使用在大型杂货市场经常出售的四种不同品牌的瓶装虾酱产品进行表征。使用含有 10% NaCl 的 de Man、Rogosa 和 Sharpe (MRS) 琼脂培养基检测到不同水平 (102–105 cfu/ml) 的这些产品的活细胞，并且从产品样品中分离出的所有分离物均被鉴定为嗜盐乳酸菌四联球菌通过16S rRNA基因分析。另一方面，结合针对 16S rRNA 基因的克隆文库分析和末端限制性片段长度多态性 (T-RFLP) 分析的不依赖培养的细菌分析表明，这些细菌群落可以分为三种类型。在两款虾酱产品中，检测到属于嗜盐菌属的严格厌氧不形成孢子的嗜盐菌是优势菌。在一种虾酱产品中，四联球菌是优势属。然而，在剩余的虾酱产品中，检测到了许多通常在不同环境中发现的细菌种类，包括地孢杆菌属、孢子盐杆菌属、赖氨酸杆菌属、Soehngenia 和 Tepidiphilus。这些发现表明，在传统发酵水产品中发现的典型发酵细菌种类，例如属于四合球菌属和厌氧菌属的那些，也经常在缅甸虾酱产品中发现。在剩余的虾酱产品中，检测到了许多通常在各种环境中发现的细菌种类，包括地孢杆菌属、孢子盐杆菌属、赖氨酸杆菌属、Soehngenia 和 Tepidiphilus。这些发现表明，在传统发酵水产品中发现的典型发酵细菌种类，例如属于四合球菌属和厌氧菌属的那些，也经常在缅甸虾酱产品中发现。在剩余的虾酱产品中，检测到了许多通常在各种环境中发现的细菌种类，包括地孢杆菌属、孢子盐杆菌属、赖氨酸杆菌属、Soehngenia 和 Tepidiphilus。这些发现表明，在传统发酵水产品中发现的典型发酵细菌种类，例如属于四合球菌属和厌氧菌属的那些，也经常在缅甸虾酱产品中发现。