Biomedical Engineering Reference
In-Depth Information
packaged fi sh spoilage species (Altieri et al.
2005
). Selected strains of
Leuconostoc
gelidum
,
Lactococcus piscium
,
Lactobacillus fuchuensis
, and
Carnobacterium
alterfunditum
(psychrotrophs, lacking antibiotic resistance traits and unable to pro-
duce histamine or tyramine) have been investigated as broad-spectrum bio-protec-
tive cultures in fi sh preservation (Matamoros et al.
2009
).
7.3
Bacteriocin Cultures in Fermented Fish
Fermented fi sh products are very popular in the Asiatic and Pacifi c regions, but their
microbiological aspects are not known so well as other fermented foods. Salted
fermented foods contain abundant amino acids, which can generate relatively large
amounts of biogenic amines (Mah et al.
2003
). Inoculation with
Staphylococcus
xylosus
producer of a BLIS has been proposed as a protective culture to decrease
biogenic amine formation in salted and fermented anchovy (Mah and Hwang
2009
).
L. lactis
subsp.
lactis
strain CWBI B1410 (which produces various antibacterial
compounds including organic acids and nisin) was tested to improve the traditional
Senegalese fi sh fermentation into guedj (Diop et al.
2009
). The inoculated starter (in
combination with glucose addition) released nisin onto the fi sh fermentate, produced
a faster acidifi cation and reduced the counts of enteric bacteria in the fermented fi sh.
The authors proposed a new fi sh fermentation strategy based on inoculation with this
strain as starter, combined with salting and drying to enhance the safety of guedj.
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