<i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures
This study aimed to evaluate <i>Bacillus subtilis</i> K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at lo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/2/107 |
| _version_ | 1797621093083643904 |
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| author | Jaksuma Pongsetkul Soottawat Benjakul Pakpoom Boonchuen |
| author_facet | Jaksuma Pongsetkul Soottawat Benjakul Pakpoom Boonchuen |
| author_sort | Jaksuma Pongsetkul |
| collection | DOAJ |
| description | This study aimed to evaluate <i>Bacillus subtilis</i> K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at low (4 °C) and room (28 °C) temperature were also investigated. The results found that this <i>B.</i> strain increased essential amino acids (EAAs) and polyunsaturated fatty acids (PUFAs), as well as antioxidant properties including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity in the experimental shrimp paste compared to traditional shrimp paste (<i>p</i> < 0.05). The faster development of some characteristics of inoculated samples were also noted, as indicated by the higher total viable count (TVC), formal and amino nitrogen content, pH, and browning index, as well as biogenic amines, indicating different quality which may be further responsible for different product acceptability. The changes in quality/characteristics of shrimp paste were observed throughout the 18 months of storage. Shrimp paste stored at room temperature accelerated those changes faster than samples stored at low temperature (<i>p</i> < 0.05); however, the quality of them still meets the product’s standard even storage for 18 months. Meanwhile, shrimp paste stored at a low temperature had an amount of yeast and mold over the limitation (>3.00 log CFU/g), indicating food spoilage. Thus, storage at room temperature can extend this product’s shelf-life better than storage at low temperature. Overall, inoculation with <i>B. subtilis</i> K-C3, in conjunction with storage at room temperature, resulted in quality improvement and maintenance in shrimp paste, particularly in the aspects of nutritional profiles and safety concern, as the shrimp paste should have a shelf-life of at least 18 months. |
| first_indexed | 2024-03-11T08:50:51Z |
| format | Article |
| id | doaj.art-69033d4efdf346979154bea5e474f857 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:50:51Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-69033d4efdf346979154bea5e474f8572023-11-16T20:25:33ZengMDPI AGFermentation2311-56372023-01-019210710.3390/fermentation9020107<i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative TemperaturesJaksuma Pongsetkul0Soottawat Benjakul1Pakpoom Boonchuen2School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, ThailandSchool of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandThis study aimed to evaluate <i>Bacillus subtilis</i> K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at low (4 °C) and room (28 °C) temperature were also investigated. The results found that this <i>B.</i> strain increased essential amino acids (EAAs) and polyunsaturated fatty acids (PUFAs), as well as antioxidant properties including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity in the experimental shrimp paste compared to traditional shrimp paste (<i>p</i> < 0.05). The faster development of some characteristics of inoculated samples were also noted, as indicated by the higher total viable count (TVC), formal and amino nitrogen content, pH, and browning index, as well as biogenic amines, indicating different quality which may be further responsible for different product acceptability. The changes in quality/characteristics of shrimp paste were observed throughout the 18 months of storage. Shrimp paste stored at room temperature accelerated those changes faster than samples stored at low temperature (<i>p</i> < 0.05); however, the quality of them still meets the product’s standard even storage for 18 months. Meanwhile, shrimp paste stored at a low temperature had an amount of yeast and mold over the limitation (>3.00 log CFU/g), indicating food spoilage. Thus, storage at room temperature can extend this product’s shelf-life better than storage at low temperature. Overall, inoculation with <i>B. subtilis</i> K-C3, in conjunction with storage at room temperature, resulted in quality improvement and maintenance in shrimp paste, particularly in the aspects of nutritional profiles and safety concern, as the shrimp paste should have a shelf-life of at least 18 months.https://www.mdpi.com/2311-5637/9/2/107shrimp pastestarter culture<i>Bacillus subtilis</i>fermented foodinoculation |
| spellingShingle | Jaksuma Pongsetkul Soottawat Benjakul Pakpoom Boonchuen <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures Fermentation shrimp paste starter culture <i>Bacillus subtilis</i> fermented food inoculation |
| title | <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures |
| title_full | <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures |
| title_fullStr | <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures |
| title_full_unstemmed | <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures |
| title_short | <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures |
| title_sort | i bacillus subtilis i k c3 as potential starter to improve nutritional components and quality of shrimp paste and corresponding changes during storage at two alternative temperatures |
| topic | shrimp paste starter culture <i>Bacillus subtilis</i> fermented food inoculation |
| url | https://www.mdpi.com/2311-5637/9/2/107 |
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