Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis
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%) and glucose (2 and 4%), to determine it's ab...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2003-12-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400009 |
| _version_ | 1818356724491354112 |
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| author | Milton L. P. Espírito Santo Luiz H. Beirão Ernani S. Sant'Anna Eliana Bressa Dalcin Bernadette G. M. Franco |
| author_facet | Milton L. P. Espírito Santo Luiz H. Beirão Ernani S. Sant'Anna Eliana Bressa Dalcin Bernadette G. M. Franco |
| author_sort | Milton L. P. Espírito Santo |
| collection | DOAJ |
| description | 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%) and glucose (2 and 4%), 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% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% 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% 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.<br>Lactobacillus sakei é comprovadamente uma cepa produtora de bacteriocinas e, neste trabalho procurou-se observar seus efeitos como cultivo iniciador, na fermentação de filés de sardinha-verdadeira (Sardinella brasiliensis) em diferentes concentrações de NaCl (2, 4 e 6%) e glicose (2 e 4%), observando-se sua capacidade para produzir ácidos orgânicos e conseqüente redução do pH e microrganismos deterioradores. Os tratamentos foram desenvolvidos de forma independente, variando apenas um dos parâmetros operacionais (NaCl ou glicose). Ao término de 21 dias de fermentação, a concentração de microrganismos deterioradores atingiu 9,7 Log10 UFC.g-1, correspondente a 6% de NaCl e 4% de glicose. Poucas diferenças foram observadas na produção de ácido lático quando se adicionou 2 e 4% de glicose; a acidez foi 1,32 e 1,34%, respectivamente, para os experimentos com 6% NaCl, os quais apresentaram os melhores resultados. O pH inicial dos filés de sardinha foi seis e, ao término de 21 dias, 3,8, 3,9 e 4, equivalente aos experimentos com 2, 4 e 6% NaCl. Este comportamento pode ser atribuído ao poder inibidor do NaCl sobre a microbiota deterioradora. Ao término de 21 dias de fermentação a concentração de bactérias ácido láticas foi 14,5 Log10 UFC.g-1. |
| first_indexed | 2024-12-13T20:01:46Z |
| format | Article |
| id | doaj.art-04b9594bf72f4aca925fc77306f8e8fc |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-13T20:01:46Z |
| publishDate | 2003-12-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-04b9594bf72f4aca925fc77306f8e8fc2022-12-21T23:33:09ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242003-12-0146455356110.1590/S1516-89132003000400009Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensisMilton L. P. Espírito SantoLuiz H. BeirãoErnani S. Sant'AnnaEliana Bressa DalcinBernadette G. M. FrancoLactobacillus 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%) and glucose (2 and 4%), 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% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% 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% 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.<br>Lactobacillus sakei é comprovadamente uma cepa produtora de bacteriocinas e, neste trabalho procurou-se observar seus efeitos como cultivo iniciador, na fermentação de filés de sardinha-verdadeira (Sardinella brasiliensis) em diferentes concentrações de NaCl (2, 4 e 6%) e glicose (2 e 4%), observando-se sua capacidade para produzir ácidos orgânicos e conseqüente redução do pH e microrganismos deterioradores. Os tratamentos foram desenvolvidos de forma independente, variando apenas um dos parâmetros operacionais (NaCl ou glicose). Ao término de 21 dias de fermentação, a concentração de microrganismos deterioradores atingiu 9,7 Log10 UFC.g-1, correspondente a 6% de NaCl e 4% de glicose. Poucas diferenças foram observadas na produção de ácido lático quando se adicionou 2 e 4% de glicose; a acidez foi 1,32 e 1,34%, respectivamente, para os experimentos com 6% NaCl, os quais apresentaram os melhores resultados. O pH inicial dos filés de sardinha foi seis e, ao término de 21 dias, 3,8, 3,9 e 4, equivalente aos experimentos com 2, 4 e 6% NaCl. Este comportamento pode ser atribuído ao poder inibidor do NaCl sobre a microbiota deterioradora. Ao término de 21 dias de fermentação a concentração de bactérias ácido láticas foi 14,5 Log10 UFC.g-1.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400009Sardinella brasiliensisLactobacillus sakei 2afermented fish |
| spellingShingle | Milton L. P. Espírito Santo Luiz H. Beirão Ernani S. Sant'Anna Eliana Bressa Dalcin Bernadette G. M. Franco Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis Brazilian Archives of Biology and Technology Sardinella brasiliensis Lactobacillus sakei 2a fermented fish |
| title | Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis |
| title_full | Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis |
| title_fullStr | Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis |
| title_full_unstemmed | Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis |
| title_short | Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis |
| title_sort | bacteriocinogenic effect of lactobacillus sakei 2a on microbiological quality of fermented sardinella brasiliensis |
| topic | Sardinella brasiliensis Lactobacillus sakei 2a fermented fish |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400009 |
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