Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis
Autor(a) principal: | |
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Data de Publicação: | 2003 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/1785 http://dx.doi.org/10.1590/S1516-89132003000400009. |
Resumo: | 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. |
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Espírito Santo, Milton Luiz PinhoBeirão, Luiz HenriqueSant’Anna, Ernani SebastiãoDalcin, Eliana BressaFranco, Bernadette Dora Gombossy de Melo2012-01-31T06:42:50Z2012-01-31T06:42:50Z2003ESPIRITO SANTO, Milton Luiz Pinho et al. Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis. Brazilian Archives of Biology and Technology, Curitiba, v. 46, n. 4, p. 553 - 561, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a09v46n4.pdf>. Acesso em: 25 jan. 2012.1516-8913http://repositorio.furg.br/handle/1/1785http://dx.doi.org/10.1590/S1516-89132003000400009.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.engSardinella brasiliensisLactobacillus sakei 2aFermented fishBacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALBacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis..pdfBacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis..pdfapplication/pdf151562https://repositorio.furg.br/bitstream/1/1785/1/Bacteriocinogenic%20Effect%20of%20Lactobacillus%20sakei%202a%20on%20Microbiological%20Quality%20of%20Fermented%20Sardinella%20brasiliensis..pdf443054aff45f857af0eb7455eeadd699MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81724https://repositorio.furg.br/bitstream/1/1785/2/license.txt5b92b9704b4f13242d70e45ddef35a68MD52open access1/17852022-10-25 16:11:19.501open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2022-10-25T19:11:19Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
title |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
spellingShingle |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis Espírito Santo, Milton Luiz Pinho Sardinella brasiliensis Lactobacillus sakei 2a Fermented fish |
title_short |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
title_full |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
title_fullStr |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
title_full_unstemmed |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
title_sort |
Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis |
author |
Espírito Santo, Milton Luiz Pinho |
author_facet |
Espírito Santo, Milton Luiz Pinho Beirão, Luiz Henrique Sant’Anna, Ernani Sebastião Dalcin, Eliana Bressa Franco, Bernadette Dora Gombossy de Melo |
author_role |
author |
author2 |
Beirão, Luiz Henrique Sant’Anna, Ernani Sebastião Dalcin, Eliana Bressa Franco, Bernadette Dora Gombossy de Melo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Espírito Santo, Milton Luiz Pinho Beirão, Luiz Henrique Sant’Anna, Ernani Sebastião Dalcin, Eliana Bressa Franco, Bernadette Dora Gombossy de Melo |
dc.subject.por.fl_str_mv |
Sardinella brasiliensis Lactobacillus sakei 2a Fermented fish |
topic |
Sardinella brasiliensis Lactobacillus sakei 2a Fermented fish |
description |
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. |
publishDate |
2003 |
dc.date.issued.fl_str_mv |
2003 |
dc.date.accessioned.fl_str_mv |
2012-01-31T06:42:50Z |
dc.date.available.fl_str_mv |
2012-01-31T06:42:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ESPIRITO SANTO, Milton Luiz Pinho et al. Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis. Brazilian Archives of Biology and Technology, Curitiba, v. 46, n. 4, p. 553 - 561, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a09v46n4.pdf>. Acesso em: 25 jan. 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/1785 |
dc.identifier.issn.none.fl_str_mv |
1516-8913 |
dc.identifier.doi.pt_BR.fl_str_mv |
http://dx.doi.org/10.1590/S1516-89132003000400009. |
identifier_str_mv |
ESPIRITO SANTO, Milton Luiz Pinho et al. Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis. Brazilian Archives of Biology and Technology, Curitiba, v. 46, n. 4, p. 553 - 561, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a09v46n4.pdf>. Acesso em: 25 jan. 2012. 1516-8913 |
url |
http://repositorio.furg.br/handle/1/1785 http://dx.doi.org/10.1590/S1516-89132003000400009. |
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eng |
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openAccess |
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