Article (Scientific journals)
Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal
Diop, Michel; Dubois Dauphin, Robin; Destain, Jacqueline et al.
2009In Journal of Food Protection, 72 (9), p. 1930-1934
Peer Reviewed verified by ORBi
 

Files


Full Text
M. Diop food protection2009.pdf
Publisher postprint (257.84 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Abstract :
[en] Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30uC followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market. The total viable microbial counts in raw fillets of P. jubelini and A. heudelotii were 5.78 and 5.39 log CFU/g, respectively. Populations of enteric bacteria (which can include pathogenic bacteria) in P. jubelini and A. heudelotii were 4.08 and 4.12 log CFU/g, respectively. Spontaneous fermentation of raw fillets at 30uC led to the proliferation of enteric bacteria to 9 log CFU/g after 24 h in fermented P. jubelini and A. heudelotii fillets with pH values of 6.83 and 7.50, respectively. When raw fish fillets were supplemented with glucose (1%, wt/wt) and inoculated with Lactococcus lactis (107 CFU/g), the pH decreased to about 4.60 after 10 h at 30uC, and nisin activity was detected in juice from the fillets. Traditionally fermented fillets of P. jubelini and A. heudelotii contained enteric bacteria at higher levels of 4 and 2 log CFU/g, respectively, than did fillets of the same fish supplemented with glucose and fermented with the starter culture. These data suggest that this new fish fermentation strategy combined with salting and drying can be used to enhance the safety of guedj
Disciplines :
Microbiology
Author, co-author :
Diop, Michel
Dubois Dauphin, Robin ;  Université de Liège - ULiège > Chimie et bio-industries > Bio-industries
Destain, Jacqueline ;  Université de Liège - ULiège > Chimie et bio-industries > Bio-industries
Tine, Emmanuel
Thonart, Philippe ;  Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries
Language :
English
Title :
Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal
Publication date :
2009
Journal title :
Journal of Food Protection
ISSN :
0362-028X
eISSN :
1944-9097
Publisher :
International Association for Food Protection, Des Moines, United States - Iowa
Volume :
72
Issue :
9
Pages :
1930-1934
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 02 July 2010

Statistics


Number of views
95 (3 by ULiège)
Number of downloads
1 (1 by ULiège)

Scopus citations®
 
14
Scopus citations®
without self-citations
13
OpenCitations
 
12

Bibliography


Similar publications



Contact ORBi