Microbiological and chemical quality of a traditional salted-fermented fish (peda) product of Banten, Indonesia using Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture

Kusmarwati, Arifah; Hizamah, U; Wibowo, Singgih

doi:10.1088/1755-1315/462/1/012020

Cited by 3 publications

(4 citation statements)

References 7 publications

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“…The results obtained in the second phase highlighted that the starter strains used assured the correct course of fermentation, reduced the fermentation time and ensured a good microbiological, chemico-physical, and sensorial quality of the final product. In particular, the use of autochthonous starters appeared as a precious tool for the production of fermented fish products as also reported by Zeng et al (2017), Han et al (2020), Kusmarwati et al (2020), and Zang et al (2020). The latters, for example, used two strains of L. plantarum and one strain of Lactococcus lactis isolated from spontaneously fermented Yucha, a traditional Chinese home-made fermented fish product, as starter cultures for the same product and observed a faster acidification and an improvement of flavor and safety.…”

Section: Discussionmentioning

confidence: 85%

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Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

et al. 2020

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The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.

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Section: Discussionmentioning

confidence: 85%

“…Similarly, a better quality of peda , a traditional salted fermented fish product of mackerel fish of Indonesia, was observed during the use of Leuconostoc mesenteroides ssp. cremonis BN12 as starter culture ( Kusmarwati et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

et al. 2020

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“…Peda fish from mackerel produces a pale to red-brown color [42]. The salty taste in this study was one of the dominant sensory characteristics of peda fish that stands out, arising from the addition of salt in the manufacturing process [4], [43]- [45]. In addition to the salty taste, "peda taste" was also the main characteristic of peda fish which refers to its distinctive delicious taste.…”

Section: E Sensory Quality Profile Of Peda During Storagementioning

confidence: 86%

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Arpi¹,

Muzaifa²,

Hasanuddin³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47-11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15-14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.

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“…Fermented fish was traditionally produced and is recently made using Carnobacterium piscicola and Pediococcus acidilactici; fermented fruits and beverages are produced industrially and currently by many species of Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus curvatus, and Pediococcus pentosaceus (Kusmarwati et al, 2020). The attractive perspectives are the use of LAB as starter cultures to ferment foods and to protect such food produced by their ability to produce inhibitory agents (Enan et al, 2018).…”

Section: Importance Of Lab In the Food Industrymentioning

confidence: 99%

Innovative natural agents for inhibition of pathogenic bacteria and their resistant variants in vitro and in foods

Awadallah

Al-Mohammadi²,

Tartour

et al. 2023

Bulletin of Faculty of Science, Zagazig University

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Antibiotics are produced by either bacteria or fungi. Actinomycetes produce two-thirds of the known antibiotics. Many of them are the third generations of certain classes of antibiotics, such as the β-lactam group. Unfortunately, many multidrug-resistant (MDR) microbes have recently been isolated from medicinal specimens or polluted foods. This showed that there is a need to find other innovative ways to inhibit MDR bacteria based on natural agents such as lactic acid bacteria (LAB), natural native and modified proteins, and nanoparticles singly or in combination with antibiotics. The resistance mechanisms to antibiotics are due to genetic determinants, the thickening of the bacterial cell wall, or modifications in specific site receptors on which antibiotics act. Also, certain reasons lead to resistance due to the ability of the bacterial pathogen to secrete enzymes that can degrade the antibiotic such as β-lactamases. Of the innovative natural agents which can inhibit bacterial pathogens are LAB; their metabolites such as organic acids, acetaldehydes, ethanol, diacetyl, and bacteriocins inhibit the bacterial pathogens and their resistant variants. Many genera of LAB, such as Lactobacillus, Lactococcus, Carnobacterium, Pediococcus, Leuconostoc, and Enterococcus, produce bacteriocins or antimicrobial proteins of broad spectrum activity against both Gram-positive and Gram-negative bacterial pathogen. Therefore, bacteriocins have been used recently for food preservation and have been shown to extend the shelf life of foods. Natural legume proteins, either native or modified by methylation, showed a broad spectrum antimicrobial activity, as the positive charges of methylated proteins attach negatively charged phospholipids of the bacterial cell membrane, making hydrophobic-hydrophobic interactions. This leads to the formation of pores in cell membranes, from which leakage of electrolytes occurs and causes cell death. In addition, nanoparticles have been recently used in combination with antibiotics in either medical therapy or in food preservation. In Egypt, the shortage of freshwater resources and their pollution constitutes a growing concern. Due to the uncensored use of pesticides in the agricultural regions of Egypt, the contamination risks of ground water increase periodically in planting seasons. Therefore, the present work aims to monitor the occurrence of organochlorine pesticides (OCPs) residues and heavy metals in five ground water samples collected from agricultural area with long-term pesticide application history in Belbis region, El-Sharqia, Egypt. Water samples were processed using a solid-phase extraction technique and gas chromatograph equipped with mass spectrometry (GC-MS). Results revealed that, the concentrations of OCPs in groundwater are in the limits except only 0.65 μg/L of p,p'-DDT recorded in ground water at Hassan Bieh village location, Belbis region, El-Sharqia, Egypt. Levels of iron and manganese in (Elnoba and Awlad Mahnaa) ground water samples were found to be much higher than the lim...

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Microbiological and chemical quality of a traditional salted-fermented fish (peda) product of Banten, Indonesia using Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture

Cited by 3 publications

References 7 publications

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Innovative natural agents for inhibition of pathogenic bacteria and their resistant variants in vitro and in foods

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