| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
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| Autores: |
Espirito Santo,Milton Luiz Pinho
Lisboa,Cristiane
Alves,Fernanda Gonçalves
Martins,Daniela
Beirão,Luiz Henrique
Sant'Anna,Ernani Sebastião
Franco,Bernadette Dora Gombossy de Melo
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| Data: |
2005-01-01
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| Ano: |
2005
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| Palavras-chave: |
Sardinella brasiliensis
Lactobacillus sakei 2a
Fermented fish
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| Resumo: |
Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. 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 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB) were 14.5 Log10 CFU.g-1.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132005000100008
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.48 n.1 2005
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| Direitos: |
info:eu-repo/semantics/openAccess
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