Microbial and chemical properties of Cambodian traditional fermented fish products.

Background: Fermented fish products, commonly consumed in south-east Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food taste and flavour. Among these, the Cambodian products prahok (fish paste), kapi (shrimp paste) and toeuk trey (fish sauce) have not been examined in detail. This is the first study to investigate their chemical and microbial properties.

Biocontrol of Late Blight (Phytophthora capsici) Disease and Growth Promotion of Pepper by Burkholderia cepacia MPC-7.

A chitinolytic bacterial strain having strong antifungal activity was isolated and identified as Burkholderia cepacia MPC-7 based on 16S rRNA gene analysis. MPC-7 solubilized insoluble phosphorous in hydroxyapatite agar media. It produced gluconic acid and 2-ketogluconic acid related to the decrease in pH of broth culture.

Isolation and characterization of antifungal substances from Burkholderia sp. culture broth.

A new antagonistic Burkholderia strain, designated MP-1 and producing antifungal activities against various filamentous plant pathogenic fungi, was isolated from the rhizoshere in the Naju area. Cultural characteristic studies strongly suggested that this strain belongs to the genus Burkholderia. The nucleotide sequence of the 16S rRNA gene (1491 pb) of strain MP-1 exhibited close similarity (99% to 100%) with other Burkholderia 16S rRNA genes.