Use of a nisin-producing starter culture of Lactococcus lactis subsp, lactis to improve traditional fish fermentation in Senegal.

摘要: Lactococcus lactis subsp. strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in are mostly transformed guedj by spontaneous for 24 48 h at ambient temperatures near 30 degrees C followed salting (with NaCl) sun drying. Assays were performed on lean (Podamasys jubelini) fat (Arius heudelotii) purchased local market. The total viable microbial counts raw fillets of P. jubelini A. heudelotii 5.78 5.39 log CFU/g, respectively. Populations enteric bacteria (which can include pathogenic bacteria) 4.08 4.12 Spontaneous led proliferation 9 CFU/g after fermented with pH values 6.83 7.50, When supplemented glucose (1%, wt/wt) inoculated (10(7) CFU/g), decreased about 4.60 10 C, nisin activity detected juice from fillets. Traditionally contained higher levels 4 2 respectively, than did same culture. These data suggest that this new strategy combined drying be enhance safety guedj.