Author(s): Espirito Santo, Milton Luiz Pinho ; Beirão, Luiz Henrique ; Sant'Anna, Ernani Sebastião ; Dalcin, Eliana Bressa ; Franco, Bernadette Dora Gambossy de Mello
Date: 2012
Origin: Oasisbr
Subject(s): Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish; Sardinella brasiliensis; Sardinella brasiliensis; Lactobacillus sakei 2a; Lactobacillus sakei 2a; Fermented fish; Fermented fish
Submitted by Cristina Damasceno (damascenocris2011@gmail.com) on 2012-01-25T19:16:04Z No. of bitstreams: 1 Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis..pdf: 151562 bytes, checksum: 443054aff45f857af0eb7455eeadd699 (MD5)
Approved for entry into archive by Barbara Milbrath(barbaramilbrath@yahoo.com.br) on 2012-01-31T06:42:50Z (GMT) No. of bitstreams: 1 Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis..pdf: 151562 bytes, checksum: 443054aff45f857af0eb7455eeadd699 (MD5)
Made available in DSpace on 2012-01-31T06:42:50Z (GMT). No. of bitstreams: 1 Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis..pdf: 151562 bytes, checksum: 443054aff45f857af0eb7455eeadd699 (MD5) Previous issue date: 2003
Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it’s effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it’s ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. 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 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.
