1. Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas).
- Author
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Chen, Lipin, Hua, Qian, Ten, Mei Zhen Michelle, Li, Zhaojie, Xue, Changhu, and Li, Dan
- Subjects
PACIFIC oysters ,SOYFOODS ,SALMONELLA enterica ,FOOD waste ,FOOD preservation ,VIBRIO parahaemolyticus - Abstract
This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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