Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a

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 mi...

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Autores: Santo, Milton Luiz Pinho Espírito, Lisboa, Cristiane Reinaldo, Alves, Fernanda Gonçalves, Martins, Daniela de Souza, Beirão, Luiz Henrique, Sant’Anna, Ernani Sebastião, Franco, Bernadette Dora Gombossy de Melo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2005
País:Brasil
Institución:Universidade Federal do Rio Grande (FURG)
Repositorio:Repositório Institucional da FURG (RI FURG)
Idioma:inglés
OAI Identifier:oai:repositorio.furg.br:1/4572
Acceso en línea:http://repositorio.furg.br/handle/1/4572
Access Level:acceso abierto
Palabra clave:Sardinella brasiliensis
Lactobacillus sakei 2a
Fermented fish
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spelling Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2aSardinella brasiliensisLactobacillus sakei 2aFermented fishLactobacillus 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-1.2014-09-17T01:30:27Z2014-09-17T01:30:27Z2005info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfESPÍRITO SANTO, Milton Luiz Pinho et al. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a. Brazilian Archives of Biology and Technology, v. 48, n. 1, p. 45-52, 2005. Disponível em: <http://migre.me/lyTqw>. Acesso em: 10 set. 20141516-8913http://repositorio.furg.br/handle/1/4572enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGSanto, Milton Luiz Pinho EspíritoLisboa, Cristiane ReinaldoAlves, Fernanda GonçalvesMartins, Daniela de SouzaBeirão, Luiz HenriqueSant’Anna, Ernani SebastiãoFranco, Bernadette Dora Gombossy de Melo2023-12-06T14:08:25Zoai:repositorio.furg.br:1/4572Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestrepositorio@furg.br||sib.bdtd@furg.bropendoar:2023-12-06T14:08:25Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
title Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
spellingShingle Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Santo, Milton Luiz Pinho Espírito
Sardinella brasiliensis
Lactobacillus sakei 2a
Fermented fish
title_short Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
title_full Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
title_fullStr Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
title_full_unstemmed Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
title_sort Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
dc.creator.none.fl_str_mv Santo, Milton Luiz Pinho Espírito
Lisboa, Cristiane Reinaldo
Alves, Fernanda Gonçalves
Martins, Daniela de Souza
Beirão, Luiz Henrique
Sant’Anna, Ernani Sebastião
Franco, Bernadette Dora Gombossy de Melo
author Santo, Milton Luiz Pinho Espírito
author_facet Santo, Milton Luiz Pinho Espírito
Lisboa, Cristiane Reinaldo
Alves, Fernanda Gonçalves
Martins, Daniela de Souza
Beirão, Luiz Henrique
Sant’Anna, Ernani Sebastião
Franco, Bernadette Dora Gombossy de Melo
author_role author
author2 Lisboa, Cristiane Reinaldo
Alves, Fernanda Gonçalves
Martins, Daniela de Souza
Beirão, Luiz Henrique
Sant’Anna, Ernani Sebastião
Franco, Bernadette Dora Gombossy de Melo
author2_role author
author
author
author
author
author
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. 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.
publishDate 2005
dc.date.none.fl_str_mv 2005
2014-09-17T01:30:27Z
2014-09-17T01:30:27Z
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.uri.fl_str_mv ESPÍRITO SANTO, Milton Luiz Pinho et al. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a. Brazilian Archives of Biology and Technology, v. 48, n. 1, p. 45-52, 2005. Disponível em: <http://migre.me/lyTqw>. Acesso em: 10 set. 2014
1516-8913
http://repositorio.furg.br/handle/1/4572
identifier_str_mv ESPÍRITO SANTO, Milton Luiz Pinho et al. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a. Brazilian Archives of Biology and Technology, v. 48, n. 1, p. 45-52, 2005. Disponível em: <http://migre.me/lyTqw>. Acesso em: 10 set. 2014
1516-8913
url http://repositorio.furg.br/handle/1/4572
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv repositorio@furg.br||sib.bdtd@furg.br
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score 15,301603

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