Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria

The goal of the present work was to study the efficacy of several lactic acid bacteria (LAB) as bio-silage inoculants of swordfish, ray and shark viscera by-products. A sterilised medium was initially used as a model system for assessing the potential of these microorganisms in batch and fed-batch c...

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Autores: Vázquez, José Antonio, Nogueira, Margarita, Durán, Ana, Prieto, Miguel Ángel, Rodríguez-Amado, I., Rial, Diego, González Fernández, Pilar, Murado García, Miguel Anxo
Tipo de recurso: artículo
Fecha de publicación:2011
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/44450
Acceso en línea:http://hdl.handle.net/10261/44450
Access Level:acceso abierto
Palabra clave:Visceral waste upgrading
Lactic acid bacteria
Bio-silage
Marine peptones
Fish-by products
Environmental pollution
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spelling Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteriaVázquez, José AntonioNogueira, MargaritaDurán, AnaPrieto, Miguel ÁngelRodríguez-Amado, I.Rial, DiegoGonzález Fernández, PilarMurado García, Miguel AnxoVisceral waste upgradingLactic acid bacteriaBio-silageMarine peptonesFish-by productsEnvironmental pollutionThe goal of the present work was to study the efficacy of several lactic acid bacteria (LAB) as bio-silage inoculants of swordfish, ray and shark viscera by-products. A sterilised medium was initially used as a model system for assessing the potential of these microorganisms in batch and fed-batch cultures with re-neutralisation. In all cases, batch cultivations without re-neutralisation led to the highest production and yields of the main metabolites of LAB fermentation (lactic and acetic acids). The dynamics of these metabolites followed a conversion pattern from lactic to acetic acid with a final joint concentration over 16 g/L and final pH lower than 4.5. Both productions were modelled by means of logistic modified equations. In addition, the capability of LAB to ferment the fish visceral wastes was always high and easily reproducible. Finally, the results obtained for non-sterilised fermentations with Lactobacillus casei CECT 4043 were similar to those obtained for sterilised media, and a stable material was obtained after 72 h of culture.Peer reviewedElsevier201220122011info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/44450reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.jfoodeng.2010.11.014info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/444502026-05-22T06:33:51Z
dc.title.none.fl_str_mv Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
title Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
spellingShingle Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
Vázquez, José Antonio
Visceral waste upgrading
Lactic acid bacteria
Bio-silage
Marine peptones
Fish-by products
Environmental pollution
title_short Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
title_full Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
title_fullStr Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
title_full_unstemmed Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
title_sort Preparation of marine silage of swordfish, ray and shark visceral waste by lactic acid bacteria
dc.creator.none.fl_str_mv Vázquez, José Antonio
Nogueira, Margarita
Durán, Ana
Prieto, Miguel Ángel
Rodríguez-Amado, I.
Rial, Diego
González Fernández, Pilar
Murado García, Miguel Anxo
author Vázquez, José Antonio
author_facet Vázquez, José Antonio
Nogueira, Margarita
Durán, Ana
Prieto, Miguel Ángel
Rodríguez-Amado, I.
Rial, Diego
González Fernández, Pilar
Murado García, Miguel Anxo
author_role author
author2 Nogueira, Margarita
Durán, Ana
Prieto, Miguel Ángel
Rodríguez-Amado, I.
Rial, Diego
González Fernández, Pilar
Murado García, Miguel Anxo
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Visceral waste upgrading
Lactic acid bacteria
Bio-silage
Marine peptones
Fish-by products
Environmental pollution
topic Visceral waste upgrading
Lactic acid bacteria
Bio-silage
Marine peptones
Fish-by products
Environmental pollution
description The goal of the present work was to study the efficacy of several lactic acid bacteria (LAB) as bio-silage inoculants of swordfish, ray and shark viscera by-products. A sterilised medium was initially used as a model system for assessing the potential of these microorganisms in batch and fed-batch cultures with re-neutralisation. In all cases, batch cultivations without re-neutralisation led to the highest production and yields of the main metabolites of LAB fermentation (lactic and acetic acids). The dynamics of these metabolites followed a conversion pattern from lactic to acetic acid with a final joint concentration over 16 g/L and final pH lower than 4.5. Both productions were modelled by means of logistic modified equations. In addition, the capability of LAB to ferment the fish visceral wastes was always high and easily reproducible. Finally, the results obtained for non-sterilised fermentations with Lactobacillus casei CECT 4043 were similar to those obtained for sterilised media, and a stable material was obtained after 72 h of culture.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/44450
url http://hdl.handle.net/10261/44450
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.jfoodeng.2010.11.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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