Biopreservation of Horse Mackerel Fillet using Lactobacillus plantarum (ATCC 8014) and Lactobacillus sakei (ATCC 15521)

摘要

Antagonistic properties of LAB allied to their safe history of use in traditional food fermented products meke them very attractive to be used as biopreservatives. L. plantarum (ATCC 8014) and L. sakei (ATCC 15521) exhibited strong inhibition againstS. aureus (ATCC 25923), E.faecalis (MTCC 2729) and P. aeruginasa (MTCC 3163). The varying growth of S. aureus encountered in all samples suggests bacteriostatic rather than bacteriocidal impact of the hurdles. T3 resulted in the lowest Staphylococcus count (7.58 log cfu/g) and FFA values which may be due to the combined effect of several hurdles like acidifications by LAB, low temperature and vacuum. The lowest value of TVB-N (24.2lmg%) was encounted in T4 suggesting a significant (p< 0.05) combinationeffect in reducing TVB-N Content. Combination of LAB and vacuum seems to have positive effect (p <0.05) in reducing the PV in comparison to the control samples. So the product inoculated with LAB acceptable till 12 days.