Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis
Braz. arch. biol. technol
;
46(4): 553-561, Dec. 2003. tab, graf
Article
in English
| LILACS
| ID: lil-355525
RESUMO
Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6 percent) and glucose (2 and 4 percent), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6 percent NaCl and 4 percent glucose. Little differences were observed in lactic acid production when 2 and 4 percent glucose were added, since total acidity was 1.32 and 1.34 percent respectively, the experiments with 6 percent NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6 percent NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish
Full text:
Available
Index:
LILACS (Americas)
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2003
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal de Santa Catarina/BR
/
Universidade de Säo Paulo/BR
Similar
MEDLINE
...
LILACS
LIS