Reference : Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Impro...
Scientific journals : Article
Life sciences : Microbiology
http://hdl.handle.net/2268/65186
Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal
English
Diop, Michel [ > > ]
Dubois Dauphin, Robin [Université de Liège - ULg > Chimie et bio-industries > Bio-industries >]
Destain, Jacqueline mailto [Université de Liège - ULg > Chimie et bio-industries > Bio-industries >]
Tine, Emmanuel [ > > ]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries >]
2009
Journal of Food Protection
International Association for Food Protection
72
9
1930-1934
Yes (verified by ORBi)
International
0362-028X
Des Moines
IA
[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
http://hdl.handle.net/2268/65186

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