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Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

机译：具有益生菌倾向的土生乳酸菌作为鱼类产品的发酵剂

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摘要

This study focused on the selection of lactic starters with probiotic properties for the production of fermented fish-products by the use of a multivariate approach (Cluster Analysis and Principal Component Analysis). Seventy-five isolates were recovered from fish intestinal microbiota and characterized by evaluating phenotypical, technological and probiotic traits; the most promising isolates were molecularly identified and then used into fish fermented sausage production. Namely, data from technological characterization were modelled through Growth Index and used as input to run a preliminary selection. Thus, 15 promising strains were selected and subjected to probiotic characterization; considering the results from probiotic tests, 3 promising strains were finally chosen (11, 68 and 69), identified as members of the genus Lactobacillus and used for the validation at laboratory level through the assessment of their performances for the production of fermented fish sausages. The results were promising as the use of the selected strains reduced the fermentation time (2 days) ensuring a good microbiological quality of the final product.
机译：这项研究的重点是通过多变量方法（聚类分析和主成分分析）选择具有益生菌性质的乳酸发酵剂来生产发酵鱼产品。从鱼类肠道菌群中回收了75种分离物，并通过评估表型，技术和益生菌性状进行了表征。分子鉴定出最有希望的分离物，然后用于鱼发酵香肠的生产。即，通过增长指数对来自技术表征的数据进行建模，并将其用作输入以进行初步选择。因此，选择了15个有希望的菌株并进行了益生菌鉴定。考虑到益生菌测试的结果，最终选择了3个有希望的菌株（11、68和69），确定为乳酸菌属成员，并通过评估其在发酵鱼香肠生产中的性能，在实验室水平上进行了验证。该结果令人鼓舞，因为使用所选菌株减少了发酵时间（2天），从而确保了最终产品的良好微生物质量。

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  • 来源
    《Food microbiology》 |2017年第8期|244-253|共10页
  • 作者

    Barbara Speranza; Angela Racioppo; Luciano Beneduce; Antonio Bevilacqua; Milena Sinigaglia; Maria Rosaria Corbo;

  • 作者单位

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermented fish; Starter selection; Probiotic; Multivariate approach; Growth index;

    机译：发酵鱼;入门选择;益生菌多元方法;成长指数;

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