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
Artículo
en Inglés
| 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
Texto completo:
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Índice:
LILACS (Américas)
País/Región como asunto:
America del Sur
/
Brasil
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2003
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal de Santa Catarina/BR
/
Universidade de Säo Paulo/BR
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