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Pink Pigmented Facultative Methylotrophic Bacteria Isolated from Fermented Philippine Shrimp Paste

Christian Jordan O Dela Rosa1,2, Anthony C Lee2, Windell L Rivera1

  • 1Pathogen-Host-Environment Interactions Research Laboratory, Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City 1101, Philippines.

Tropical Life Sciences Research
|August 9, 2021
PubMed

Insights

Pink pigmented facultative methylotrophic (PPFM) bacteria were identified in Philippine shrimp paste. These bacteria, belonging to the *Methylobacterium* genus, were characterized phenotypically and genotypically, revealing their presence and diversity in this fermented food.

Area of Science:

  • Microbiology
  • Food Science
  • Fermentation Technology

Background:

  • Pink pigmented facultative methylotrophic (PPFM) bacteria are widespread in various ecosystems.
  • PPFM bacteria have not been extensively studied in food environments, particularly fermented foods.
  • Philippine shrimp paste is a fermented food product with a unique microbial profile.

Purpose of the Study:

  • To investigate the presence and diversity of PPFM bacteria in Philippine shrimp paste.
  • To phenotypically and genotypically characterize PPFM bacteria isolated from shrimp paste.
  • To explore the potential of *Methylobacterium* species in fermented food applications.

Main Methods:

  • Isolation and cultivation of PPFM bacteria from Philippine shrimp paste.
  • 16S rRNA gene sequencing for genus identification (*Methylobacterium*).
  • Comprehensive phenotypic characterization (morphological, biochemical, physiological tests).
  • Phylogenetic analysis to determine genetic relatedness and species identification.

Main Results:

  • Thirteen PPFM bacterial isolates were obtained from shrimp paste, all identified as *Methylobacterium*.
  • Phenotypic tests confirmed characteristic traits: pink colonies, Gram-negative rods.
  • Isolates exhibited mesophilic and halotolerant properties, growing at 2% salt concentration.
  • Phylogenetic analysis identified species including *M. populi, M. dankookense, M. lusitanum, M. radiotolerans*, and *M. zatmanii*.

Conclusions:

  • This study confirms the presence and diversity of *Methylobacterium* (PPFM) bacteria in Philippine shrimp paste.
  • The findings highlight a novel microbial resource within fermented foods.
  • Further research is warranted to elucidate the functional roles of these *Methylobacterium* species in shrimp paste production.
Keywords:
16S rRNA GeneMethylobacteriumPhilippinesPink Pigmented Facultative Methylotrophic BacteriaShrimp Paste

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