Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste

Jini, R.; HC, Swapna; Kumar, Amit; Vrinda, R; Halami, Prakash M.; NM, Sachindra; Bhaskar, N.

doi:10.1590/s1517-83822011000400039

Cited by 43 publications

(9 citation statements)

References 12 publications

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“…Así mismo, la adición de CP probablemente aumentó la actividad de la pepsina utilizada en el segundo paso de la prueba de digestibilidad, lo cual simula la digestión estomacal y por tanto la DIVMS de los ensilados aumentó. Las BAL son mejor conocidas como cultivos iniciadores debido a sus características metabólicas versátiles tales como actividad acidificante, actividad proteolítica y síntesis de bacteriocinas (Jini et al, 2011). En general, la DIVMS de los ensilados fue mayor con Lactobacillus B2 que con Lactobacillus sp., debido al mejor poder acidificante de Lactobacillus B2 y probablemente a una alta capacidad productora de enzimas digestivas.…”

Section: Composición Químicaunclassified

“…Durante la fermentación las BAL incrementan la producción de ácidos, principalmente láctico, por lo que el pH disminuye y se frena el deterioro microbiano; además las proteasas del pescado se activan, aceleran la proteólisis y por consecuencia la digestibilidad del producto aumenta (Ghaly et al, 2013). Así mismo, las BAL generan compuestos tales como bacteriocinas y peróxido de hidrógeno que ayudan a la conservación y diacetilo, sustancia potenciadora de aroma y sabor (Jini et al, 2011). En ese sentido, para lograr el control de la fermentación es importante la selección de cepas de BAL.…”

Section: Introductionunclassified

“…En ese sentido, para lograr el control de la fermentación es importante la selección de cepas de BAL. Según diversos estudios, el ensilado de pescado es una fuente excelente de proteínas, lípidos y minerales con grandes propiedades biológicas para alimentación animal (Geron et al, 2007;Ghaly et al, 2013;Ramírez-Ramírez et al, 2016;Land et al, 2017), además el ensilado biológico de pescado presenta beneficios antibacterianos, antioxidantes y es una fuente posible de probióticos (Jini et al, 2011;Ozyurt et al, 2017). Por otra parte, la piña (Annanas comosus Merr.)…”

Section: Introductionunclassified

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Aprovechamiento de desechos de pescado y cáscara de piña para producir ensilado biológico

et al. 2020

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Se formularon seis tratamientos para elaborar ensilado biológico con desechos de pescado, rastrojo de maíz, melaza, cáscara de piña (CP) [15, 30 y 45%] e inóculo Lactobacillus sp. o Lactobacillus B2. Los ensilados de cada tratamiento se hicieron por triplicado y se incubaron a 30°C durante 0, 2, 4, 7 y 14 días con el propósito de evaluar la acidificación bajo un diseño factorial 3 x 2 x 5. A los ensilados se les determinó la composición química y la digestibilidad in vitro de la materia seca (DIVMS) al terminar la fermentación. La acidificación más alta (p<0.05) la presentaron los tratamientos con CP 15 y 30% y Lactobacillus B2 a los 7 días. Con 15% de CP se obtuvo el mayor contenido de materia seca (39.3%) (p<0.05) y la proteína cruda (26.5 a 31%, rango) fue igual (p>0.05). La concentración mayor de lípidos (9.85%) se presentó en los tratamientos con CP 30 y 45% y Lactobacillus B2. Las fracciones de fibra detergente disminuyeron al aumentar el nivel de CP y la DIVMS más alta (82.9%) se presentó en los ensilados al utilizar Lactobacillus B2, independientemente del nivel de CP (p<0.05). Los ensilados obtenidos son una alternativa para alimentación de rumiantes. Palabras clave: Desechos de pescado, cáscara de piña, ensilado biológico, alimentación de rumiantes.

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Section: Composición Químicaunclassified

Section: Introductionunclassified

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Aprovechamiento de desechos de pescado y cáscara de piña para producir ensilado biológico

et al. 2020

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“…The increase in lactic acid bacteria counts were observed in groups FA and FASA during storage. Jini et al, (2011) reported that lactic acid bacteria counts in visceral wastes of different freshwater fishes were found in the range of 4.22-5.88 log cfu g -1 . Similarly, lactic acid bacteria counts were found in range of 4.50-5.68 log cfu g -1 in this study (Figure 2).…”

Section: Microbiological Assessmentmentioning

confidence: 99%

Nutritive value and safety aspects of acidified mantis shrimp during ambient storage

Özyurt¹,

Özyurt²,

Tümerkan³

et al. 2019

EgeJFAS

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In this study effects of acidification with an organic acid (3 %, formic acid - FA) and an organic-inorganic acid mixture (1.5 % FA + 1.5 % sulphuric acid - FASA) were evaluated on a non-target species (mantis shrimp - Erugosquilla massavensis). Nutritional composition (proximate analysis and fatty acid composition), chemical (biogenic amine concentrations, non-protein nitrogen -NPN and pH) and microbiological assessments (total viable counts -TVC and lactic acid bacteria counts -LAB) were conducted under 27-28 °C. The analysis conducted for a 60 day period at 1st, 7th, 14th, 30th, 42nd and 60th day intervals. Moisture contents of acidified shrimp were significantly lower than the raw material. No changes in protein contents and an increase in lipid content only in FASA group were observed. Palmitic acid, stearic acid, palmitoleic acid, oleic acid and docosahexaenoic acid (DHA) were observed to be the dominant fatty acids in raw and acidified mantis shrimp. The initial pH value of mantis shrimp was 7.71 and became stable (4.14-3.97) throughout the storage period. An increase was observed in NPN contents and FA and FASA were 0.56 and 0.51 g 100 g-1, respectively at the end of the storage. Putrescine (3.00 mg 100 g-1), tyramine (2.94 mg 100 g-1) and serotonin (2.71 mg 100 g-1) were found to be the dominant biogenic amines in raw mantis shrimp. No significant changes in biogenic amine concentrations were observed in general during the storage period. TVC was found as 4.16 log cfu g-1 at the beginning of the storage period. Bacterial load was decreased after the addition of acids and stayed low throughout the storage period. Increases were observed in LAB and this value were 4.50 and 5.68 log cfu g-1 for FA and FASA group, respectively at the end of the storage period. The results showed acid treated mantis shrimp could be considered potential feed component due to its high nutritional value and safe in regards of biogenic amines.

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“…LAB are generally associated with habitats rich in nutrients such as, various food products (milk, meat, vegetables), fermented, decaying material and the mucosal surfaces of the gastrointestinal tract of animals (Salminen and Wright, 2004). They are the most common type of microbes used as probiotics which are safely applied in medical and veterinary functions (Rauta et al, 2013). Also, with the demand for environmental friendly aquaculture, microbial interventions of such indigenous LAB in form of probiotic treatments is on rise as they may provide broad spectrum and greater non-specific disease protection (Balcazar et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Maji¹,

Mohanty²,

Mahapatra³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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In order to study the diversity of putative lactic acid bacteria (LAB) in freshwater fish, 76 strains of LAB were isolated from intestines and identified by phenotypic tests and 16S rDNA gene sequencing. Phenotypic characterization of the isolates allowed the identification of 18 clusters at 78% similarity level by Hierarchical cluster analysis. Functional evenness index (E value) a measure of phenotypic diversity, was found to be quite high (0.7 approximately) in most of the samples. 16S rDNA gene sequencing identified the isolates as different strains of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus salivarius, Pediococcus pentosaceus, Pediococcus acidilactici, Weissella paramesenteroides, Weissella cibaria, Enterococcus faeciumand Enterococcus durans. Lactobacillus plantarum was found to be the dominating strain and LAB occurred more frequently in hindgut. Most of the strains showed good survival in acid and bile tolerance tests and antimicrobial activity against fish pathogen Aeromonas hydrophila. Different bacteriocin producing genes were detected in several strains by PCR. Selective strains with probiotic attributes could be potential candidates for freshwater aquaculture practices.

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Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste

Cited by 43 publications

References 12 publications

Aprovechamiento de desechos de pescado y cáscara de piña para producir ensilado biológico

Aprovechamiento de desechos de pescado y cáscara de piña para producir ensilado biológico

Nutritive value and safety aspects of acidified mantis shrimp during ambient storage

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