Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Fa...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-12-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2020.615904/full |
| _version_ | 1818352013984923648 |
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| author | Barbara Speranza Angela Racioppo Daniela Campaniello Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo Antonio Bevilacqua |
| author_facet | Barbara Speranza Angela Racioppo Daniela Campaniello Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo Antonio Bevilacqua |
| author_sort | Barbara Speranza |
| collection | DOAJ |
| description | The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days. |
| first_indexed | 2024-12-13T18:46:53Z |
| format | Article |
| id | doaj.art-5ca480374a9343ebb5d994618088eb4d |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-13T18:46:53Z |
| publishDate | 2020-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-5ca480374a9343ebb5d994618088eb4d2022-12-21T23:35:03ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-12-011110.3389/fmicb.2020.615904615904Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish ProductsBarbara SperanzaAngela RacioppoDaniela CampanielloClelia AltieriMilena SinigagliaMaria Rosaria CorboAntonio BevilacquaThe present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.https://www.frontiersin.org/articles/10.3389/fmicb.2020.615904/fullstarterfermentationfishDoEautochthonous bacteria |
| spellingShingle | Barbara Speranza Angela Racioppo Daniela Campaniello Clelia Altieri Milena Sinigaglia Maria Rosaria Corbo Antonio Bevilacqua Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products Frontiers in Microbiology starter fermentation fish DoE autochthonous bacteria |
| title | Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products |
| title_full | Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products |
| title_fullStr | Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products |
| title_full_unstemmed | Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products |
| title_short | Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products |
| title_sort | use of autochthonous lactiplantibacillus plantarum strains to produce fermented fish products |
| topic | starter fermentation fish DoE autochthonous bacteria |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2020.615904/full |
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