The aim of this study is to select a lactic acid bacterial strain as a starter culture for alaska pollack (Theragra chalcogramma)-Sikhae fermentation and to evaluate its suitability for application in a food system.
We investigated the microbial population and physicochemical properties and sen...
The aim of this study is to select a lactic acid bacterial strain as a starter culture for alaska pollack (Theragra chalcogramma)-Sikhae fermentation and to evaluate its suitability for application in a food system.
We investigated the microbial population and physicochemical properties and sensorial assessment of 6 alaska pollack-Sikhae products, collected at retail outlet in Sokcho, Korea. As results, pH-value, acidity, salinity and water activity were pH 4.67, 0.72%, 3.35%, 0.921,
respectively. Total viable cell (TVC) count of alaska pollack-Sikhae ranged from 4.41 to 6.62 log CFU/g and average 5.80 log CFU/g. The number of lactic acid bacteria (LAB) ranged from 4.56 to 7.00 log CFU/g and average 6.31 log CFU/g. Pathogenic microorganisms such as coliform, E.coli O157:H7 KCCM 40406, Staphylococcus aureus KCTC 1916, Listeria monocytogenes ATCC 19113, Vibrio parahaemolyticus KCTC 2471 were not detected in all tested Sikhae samples. The average content of histamine and tyramine in the commercial alaska pollack-Sikhae were 20.78 mg/kg and 23.87 mg/kg, respectively. Other biogenic amines (BAs) were less than 10 mg/kg. The sensory quality of sample B was the best sample of the all tested in taste, color, flavor and overall preference.
Four strains (M1, M31, M35, M47) of lactic acid bacteria isolated from commercial alaska pollack-Sikhae (sample B) were identified and selected as starter culture candidates through investigation of growth speed, salt tolerance and safety test, and functional properties such as γ-aminobutyric acid (GABA) and antimicrobial activity.
The fermentation properties of the starter candidates were also examined in food systems prepared with these strains(candidate batch) in comparison with a spontaneous fermentation process without starter culture(control batch) at 15℃. The results showed that candidate (Lactobacillus brevis M1) batch had better fermentation properties such as lactic acid bacteria, pH, and acidity than the other experimental batches including the control batch. Only a small amount of histamine was detected with the candidate M1 batch. Also, we detected GABA producing activity from candidate M1 batch. The sensory score of the candidate M1 batch was better than that of the other experimental batches in terms of flavor, color and overall acceptance.
In conclusion, this study suggests lactic acid bacterial starter selection criteria for alaska pollack-Sikhae production and finally select candidate M1 as the most suitable starter.
The aim of this study is to select a lactic acid bacterial strain as a starter culture for alaska pollack (Theragra chalcogramma)-Sikhae fermentation and to evaluate its suitability for application in a food system.
We investigated the microbial population and physicochemical properties and sensorial assessment of 6 alaska pollack-Sikhae products, collected at retail outlet in Sokcho, Korea. As results, pH-value, acidity, salinity and water activity were pH 4.67, 0.72%, 3.35%, 0.921,
respectively. Total viable cell (TVC) count of alaska pollack-Sikhae ranged from 4.41 to 6.62 log CFU/g and average 5.80 log CFU/g. The number of lactic acid bacteria (LAB) ranged from 4.56 to 7.00 log CFU/g and average 6.31 log CFU/g. Pathogenic microorganisms such as coliform, E.coli O157:H7 KCCM 40406, Staphylococcus aureus KCTC 1916, Listeria monocytogenes ATCC 19113, Vibrio parahaemolyticus KCTC 2471 were not detected in all tested Sikhae samples. The average content of histamine and tyramine in the commercial alaska pollack-Sikhae were 20.78 mg/kg and 23.87 mg/kg, respectively. Other biogenic amines (BAs) were less than 10 mg/kg. The sensory quality of sample B was the best sample of the all tested in taste, color, flavor and overall preference.
Four strains (M1, M31, M35, M47) of lactic acid bacteria isolated from commercial alaska pollack-Sikhae (sample B) were identified and selected as starter culture candidates through investigation of growth speed, salt tolerance and safety test, and functional properties such as γ-aminobutyric acid (GABA) and antimicrobial activity.
The fermentation properties of the starter candidates were also examined in food systems prepared with these strains(candidate batch) in comparison with a spontaneous fermentation process without starter culture(control batch) at 15℃. The results showed that candidate (Lactobacillus brevis M1) batch had better fermentation properties such as lactic acid bacteria, pH, and acidity than the other experimental batches including the control batch. Only a small amount of histamine was detected with the candidate M1 batch. Also, we detected GABA producing activity from candidate M1 batch. The sensory score of the candidate M1 batch was better than that of the other experimental batches in terms of flavor, color and overall acceptance.
In conclusion, this study suggests lactic acid bacterial starter selection criteria for alaska pollack-Sikhae production and finally select candidate M1 as the most suitable starter.
주제어
#명태식해 발효 Starter culture
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