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Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 +/- 1 degrees C
- Publication Year :
- 2018
- Publisher :
- ELSEVIER SCIENCE BV, 2018.
-
Abstract
- WOS: 000438140400017 Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum FI8595 or Pediococcus acidolactici ATCC 25741 alone or in combination with thyme and laurel extracts (0.5%) on physical, sensory, microbiological and chemical quality of fermented and vacuum packaged sardine fillets were investigated during 8 wk of chilled storage (3 +/- 1 degrees C). Sardine fillets were divided into 7 groups with the control being untreated. The other groups were treated with CFE of Lb. plantarum (LP group) and P. acidolactici (PA group). In addition, thyme with LP CFE (THLP) or PA CFE (THPA); and laurel with LP CFE (LALP) or PA CFE (LAPA) were also prepared. According to the sensory and physical assessment, shelf life of fermented fish was 5 wk for the control, 6 wk for LP, PA, LALP and LAPA, and 7 wk for THPA and THLP, although chemical and microbiological results exhibited longer shelf life. THPA and THLP had the lowest bacterial growth and TBA values. TVB-N values remained below 35 mg/100 g until 7 wk for all groups. THPA significantly reduced TMA formation. The study suggested that cell-free extracts of Lb. plantarum and P. acidolactici with thyme extract was the most effective way to improve the shelf-life of fermented sardines stored at chilled temperature. Scientific Research Projects Unit of Cukurova UniversityCukurova University [SUF2012BAP6] The authors would like to thank the Scientific Research Projects Unit of Cukurova University for their financial support (Research Project: SUF2012BAP6).
- Subjects :
- 0106 biological sciences
Bacterial growth
Shelf life
01 natural sciences
Biochemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Thymus vulgaris
010608 biotechnology
Lactic acid bacteria
Food science
Fermented fish
biology
Sardine
04 agricultural and veterinary sciences
Thyme
biology.organism_classification
040401 food science
Lactic acid
Pediococcus acidolactici
chemistry
Laurel
Fermentation
Pediococcus
Lactobacillus plantarum
Laurus nobilis
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....ebe2b80eb8448c0e445677c7ea39b03c