[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 20, Issue 3 (2021) ::
IJFS 2021, 20 Back to browse issues page
Research Article: Chemical and microbial properties of a fermented fish sauce in the presence of Lactobacillus plantarum and Paenibacillus polymyxa
M. Nazari, N. Mooraki, M. Sedaghati *
North Tehran Branch, Islamic Azad University, Tehran, Iran , marjanehsedaghati@yahoo.com
Abstract:   (337 Views)
Mahyaveh is an Iranian fermented fish sauce produced from fish, salt, spices and water during fermentation period. The main problem related to this product is very high histamine content of it. Effects of starter cultures (Lactobacillus plantarum and Paenibacillus polymyxa) on reduction of histamine in mahyaveh, as “Southern Iran Fermented Fish Sauce” were investigated. This study was performed in 4 experimental groups, including control and treatments on 30th and 45th days of the product. Chemical analysis of treated and control samples revealed that pH, salt percentage, TVB-N content decreased significantly (p<0.05), and acidity increased significantly (p<0.05) in treated samples compared to control samples. Also inoculate starter culture (Lactobacillus plantarum and Paenibacillus polymyxa) reduced the amount of histamine content to about 0.347 and 0.326 mg mL-1 from 0.473 and 0.368 mg mL-1 in control and treated samples, respectively. Results of microbial evaluation revealed that populations of Halophiles, Enterobacteriaceae and fungi decreased significantly in treated samples compared to those of control samples (p<0.05), but colony populations of Bacillus and LAB increased significantly in treated samples compared to those of control samples (p<0.05). In general, addition of starter culture had a positive effect in reducing the amount of histamine and improving other chemical properties and microbial quality of the fermented fish sauce.
Keywords: Fish sauce, Histamine, Lactobacillus plantarum, Mahyaveh, Paenibacillus polymyxa
Full-Text [PDF 422 kb]   (189 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2020/07/9 | Accepted: 2021/02/16 | Published: 2021/05/20
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nazari M, Mooraki N, Sedaghati M. Research Article: Chemical and microbial properties of a fermented fish sauce in the presence of Lactobacillus plantarum and Paenibacillus polymyxa. IJFS. 2021; 20 (3) :663-677
URL: http://jifro.ir/article-1-4396-en.html


Volume 20, Issue 3 (2021) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4313