Culture alternative medium for the growth of extreme halophilic bacteria in fish products

Yeannes, María Isabel; Ameztoy, Irene Mabel; Ramirez, Elida Elvia; Felix, Mónica María

doi:10.1590/s0101-20612011000300002

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…Previous microbial characterization of salted anchovies reported a variety of microbial populations, such as halotolerant and halophilic microorganisms (often belonging to the Halobacteriaceae family) (Caseario and Caramaschi, 1993;Hernandez-Herrero et al, 1999;Villar et al, 1985), lactic acid bacteria, Enterobacteriaceae, enterococci, and staphylococci (Aponte et al, 2010;Hernandez-Herrero et al, 1999). Halophilic microorganisms have been investigated not only in saline environments (Birbir et al, 2007;Grant et al, 1998;Oren, 2006), but also in food ecosystems (Aponte et al, 2010;Lee, 2013;Tapinkage et al, 2010;Yeannes et al, 2011), as they are considered to be the spoilage bacteria of meat and fish products due to their red/pink color and enzymatic activities (Eddy, 1958;Petter, 1931).…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Alfonzo

Randazzo

Barbera

et al. 2017

Journal of Aquatic Food Product Technology

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Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, limited information has been available on the effect of EHA and salt concentration on the safety and quality characteristics of salted anchovies. Eight Halobacterium salinarum strains were isolated from different sea salt samples and subjected to phenotypic and genotypic characterization. The strains were then inoculated into fresh salt before addition to anchovies. A total of 18 experimental productions were performed. The inoculated trials showed the lowest counts of undesired microorganisms. In particular, salted anchovies produced with Hbt. salinarum H11 showed the lowest histamine concentration as well as the highest sensory scores. Differences in terms of volatile organic compounds (VOCs) were estimated among trials. Furthermore, multivariate analysis showed that experimental production performed with a reduced amount of salt (175 g of sea salt per kg of anchovies) did not affect the final quality of salted anchovies. The strain Hbt. salinarum H11 produced salted anchovies with well-appreciated organoleptic features. Thus, the addition of EHA and the use of a lower amount of sea salt might represent a valuable alternative to the traditional method for production of salted anchovies

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Section: Introductionmentioning

confidence: 99%

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Alfonzo

Randazzo

Barbera

et al. 2017

Journal of Aquatic Food Product Technology

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“…NASH with accession number MN795630. This halophilic isolate was maintained on IRAM media 15 with the following composition (g /L); Magnesium sulfate, 20; Potassium chloride, 5; Calcium chloride, 0.2; Yeast extract, 4; Peptone, 5; Sodium chloride 223.3 (4M). The pH of the media was changed to 8 before sodium bicarbonate sterilization.…”

Section: Materials and Methods Microorganisms And Cultural Conditionsmentioning

confidence: 99%

Production and Characterization of Extracellular Polymeric Substances by marine Halomonas sp. NASH isolated from Wadi El-Natroun

Youssif¹,

Hamed²,

Abdrabo³

2020

J Pure Appl Microbiol

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Halophilic micro-organisms often synthesize and produce extracellular polysaccharides (EPS), whose physical, chemical properties and material properties vary greatly from each other. The extracellular polysaccharide (EPS) development of Halomonas sp. MN795630 strain type halophilic bacterium (NASH) was investigated and whether biotechnological applications were feasible. After 168 hours of incubation, 4 g/L of EPS was produced and all elements from the medium were completely used during the growth. Sucrose has been identified as the most favorable carbon source for production of EPS and maximum production (6 g/l). Beef extract level was shown to be the best for EPS production among different nitrogen sources. Optimum production of EPS (10 g/L) were achieved by supplementing the medium with 4M NaCl, pH adjusted at 9 and the medium was inoculated with 7% initial inoculum. The purified EPS were characterized chemically. Fourier transform infrared (FTIR) spectrophotometer was observed in several functional groups. EPS also demonstrated an significant inhibitor of Candida albicans ATCC 10231 and Pseudomonas aeruginosa ATCC 9027 (20.4 and 14.7 mm), respectively. EPS show satisfactory results when applied as anti-oxidant, anti-inflammatory and emulsifier.

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“…Protease-producing and lipase-producing bacteria were isolated from the traditional high-salt fish sauce. Bacteria were isolated using a Gibbons culture medium containing 5% NaCl and a spread plate technique (Yeannes et al, 2011). Bacterial colonies with different morphological characteristics were selected and purified.…”

Section: Isolation and Preparation Of Bacterial Strainsmentioning

confidence: 99%

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Zhou

Xiao-yan

et al. 2023

Food Sci. Technol

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Microbial fermentation can be responsible for flavor production and increasing the nutritional quality of fermented fish foods. The study aimed to isolate non-halophilic bacteria possessing proteolysis and lipolysis properties as starter cultures for low-salt content fermentation of coarse fish. The strains with high enzyme activities were screened and multiple growth characteristics were analyzed. The content of amino acid nitrogen and trichloroacetic acid (TCA)-soluble peptides in fermented fish was also investigated under different fermentation conditions. Nuclear magnetic resonance (NMR) metabolomics analysis was utilized to monitor the metabolite profile of fermented fish paste. The isolate was identified as Bacillus velezensis DZ11. The strain DZ11 exhibited obvious hydrolysis properties of lipids and proteins. During the fermentation of fish paste, a total of 40 differential metabolites were identified, of which multiple metabolites changed significantly, including nutrient-related substances and flavor precursors. Salt concentration and strain DZ11 had important effects on the differential metabolites. B. velezensis DZ11 under longer fermentation time promoted the formation of flavor precursors and potentially increased the nutritional substances of low-salt fermented fish.

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Culture alternative medium for the growth of extreme halophilic bacteria in fish products

Cited by 8 publications

References 12 publications

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Production and Characterization of Extracellular Polymeric Substances by marine Halomonas sp. NASH isolated from Wadi El-Natroun

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

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