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Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product

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  • Food Science and Technology
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Abstract

The screening of malachite green (MG)-degrading microorganisms was carried out using various sources, namely, fish farms and a traditional fermented fishery product in Myanmar and Thailand. The enrichment culture method was performed using MG-containing broth media, and colonies that showed the decolorization of MG on plate media were isolated as MG-degrading candidates. From the results of the sequencing of the D1/D2 domain of the 26S rRNA gene, strain M3, a representative strain of MG-degrading candidates was identified as a halotolerant yeast, Debaryomyces nepalensis. Liquid chromatography-tandem mass spectrometry (LC–MS/MS) analysis indicated that during the incubation of this strain, the MG concentration gradually decreased and eventually reached undetectable levels. Conversely, the concentration of leucomalachite green (LMG) increased, and the final amount of LMG in the broth culture was estimated to be approximately 40 % of the initial MG amount. In addition, results of proton nuclear magnetic resonance spectroscopy (1H-NMR) analysis also showed that MG and the tautomer of MG or other aromatic decomposition products of MG were not detected as a major component at the end of incubation. These results suggest that strain M3 removed MG and changed approximately 40 % to LMG and 60 % to some metabolites other than LMG.

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Acknowledgments

This research was supported in part by the Japan Science and Technology Agency/Japan International Cooperation Agency, Science and Technology Research Partnership for Sustainable Development (JST/JICA, SATREPS). This research was also supported by the Japanese Government (Monbukagakusho) Scholarship program.

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Authors and Affiliations

  1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato, Tokyo, Japan

    Nant Kay Thwe Moe, Wakana Ishida, Hirona Yano, Takeshi Terahara, Chiaki Imada, Michiya Kamio & Takeshi Kobayashi

  2. Department of Fisheries, Ministry of Livestock, Fisheries and Rural Development, Bayintnaung Road, West Gyo Gone, Insein Township, Yangon, Myanmar

    Nant Kay Thwe Moe

  3. Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngam Wong Wan Rd, Lat Yao Chatuchak, Bangkok, Thailand

    Pongtep Wilaipun

  4. Department of Bioengineering, Nagaoka University of Technology, 1603-1 Kamitomioka, Nagaoka, Niigata, Japan

    Kenta Yonezuka

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  1. Nant Kay Thwe Moe
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  2. Pongtep Wilaipun
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  3. Kenta Yonezuka
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  9. Takeshi Kobayashi
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Correspondence to Takeshi Kobayashi.

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Moe, N.K.T., Wilaipun, P., Yonezuka, K. et al. Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product. Fish Sci 81, 937–945 (2015). https://doi.org/10.1007/s12562-015-0879-2

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  • DOI: https://doi.org/10.1007/s12562-015-0879-2

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