Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoila...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2005-01-01
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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=S1516-89132005000100008 |
| _version_ | 1819267548839936000 |
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| author | Milton Luiz Pinho Espirito Santo Cristiane Lisboa Fernanda Gonçalves Alves Daniela Martins Luiz Henrique Beirão Ernani Sebastião Sant'Anna Bernadette Dora Gombossy de Melo Franco |
| author_facet | Milton Luiz Pinho Espirito Santo Cristiane Lisboa Fernanda Gonçalves Alves Daniela Martins Luiz Henrique Beirão Ernani Sebastião Sant'Anna Bernadette Dora Gombossy de Melo Franco |
| author_sort | Milton Luiz Pinho Espirito Santo |
| collection | DOAJ |
| description | Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. 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 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB) were 14.5 Log10 CFU.g-1.<br>Lactobacillus sakei 2a é uma cepa produtora de bacteriocinas e, neste estudo, procurou-se observar seus efeitos como cultivo iniciador na fermentação de filés de sardinha (Sardinella brasiliensis) em diferentes concentrações de NaCl (2, 4, 6%) e glicose (2, 4%). Com 21 dias (fermentação), os microrganismos deterioradores atingiram 9,7 Log10 UFC.g-1, correspondente a 6% NaCl e 4% de glicose. Sem a adição do starter e da glicose, a deterioração (filés) iniciou a partir de 72 horas, mesmo quando foi utilizado 6% NaCl. Pouca diferença foi observada na produção de ácido lático quando se adicionou 2 e 4% de glicose, já que a acidez atingiu 1,32 e 1,34%, respectivamente (6% NaCl), os quais apresentaram os melhores resultados. O pH inicial dos filés foi 6 e, ao término de 21 dias, atingiu 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 | 2024-12-23T21:18:55Z |
| format | Article |
| id | doaj.art-83ea223309c9425b90cff2b942331390 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-23T21:18:55Z |
| publishDate | 2005-01-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-83ea223309c9425b90cff2b9423313902022-12-21T17:30:49ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242005-01-01481425210.1590/S1516-89132005000100008Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2aMilton Luiz Pinho Espirito SantoCristiane LisboaFernanda Gonçalves AlvesDaniela MartinsLuiz Henrique BeirãoErnani Sebastião Sant'AnnaBernadette Dora Gombossy de Melo FrancoLactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. 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 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB) were 14.5 Log10 CFU.g-1.<br>Lactobacillus sakei 2a é uma cepa produtora de bacteriocinas e, neste estudo, procurou-se observar seus efeitos como cultivo iniciador na fermentação de filés de sardinha (Sardinella brasiliensis) em diferentes concentrações de NaCl (2, 4, 6%) e glicose (2, 4%). Com 21 dias (fermentação), os microrganismos deterioradores atingiram 9,7 Log10 UFC.g-1, correspondente a 6% NaCl e 4% de glicose. Sem a adição do starter e da glicose, a deterioração (filés) iniciou a partir de 72 horas, mesmo quando foi utilizado 6% NaCl. Pouca diferença foi observada na produção de ácido lático quando se adicionou 2 e 4% de glicose, já que a acidez atingiu 1,32 e 1,34%, respectivamente (6% NaCl), os quais apresentaram os melhores resultados. O pH inicial dos filés foi 6 e, ao término de 21 dias, atingiu 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=S1516-89132005000100008Sardinella brasiliensisLactobacillus sakei 2afermented fish |
| spellingShingle | Milton Luiz Pinho Espirito Santo Cristiane Lisboa Fernanda Gonçalves Alves Daniela Martins Luiz Henrique Beirão Ernani Sebastião Sant'Anna Bernadette Dora Gombossy de Melo Franco Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a Brazilian Archives of Biology and Technology Sardinella brasiliensis Lactobacillus sakei 2a fermented fish |
| title | Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a |
| title_full | Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a |
| title_fullStr | Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a |
| title_full_unstemmed | Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a |
| title_short | Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a |
| title_sort | effect of different levels of sodium chloride and glucose on fermentation of sardines sardinella brasiliensis by lactobacillus sakei 2a |
| topic | Sardinella brasiliensis Lactobacillus sakei 2a fermented fish |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008 |
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