Determinación de la capacidad bioconservante de Lactobacillus plantarum aplicado en masa crudade corvina (Argyrosomus regius)

Andrea Vasquez Garcia; Liliana Londoño Hernandez; Alma Danitza Casas Rodríguez; Lida Maria Rada Anillo; Lisett Vanesa Wilches López; Cristina  Ramírez Toro; Diana Mantilla Escalante

doi:10.22490/25394088.8246

Vol. 18 No. 3 (2024): Especial edition Expotech

Published 2024-12-09

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Original article

Determination of the biopreservative capacity of Lactobacillus plantarum applied to raw corvina (Argyrosomus regius) dough

DOI: https://doi.org/10.22490/25394088.8246

Andrea Vasquez Garcia Universidad Nacional Abierta y a Distancia

Liliana Londoño Hernandez Universidad Nacional Abierta y a Distancia

Alma Danitza Casas Rodríguez Universidad Nacional Abierta y a Distancia

Lida Maria Rada Anillo Universidad Nacional Abierta y a Distancia

Lisett Vanesa Wilches López Universidad San Buenaventura Cartagena

Cristina Ramírez Toro Universidad del Valle

Diana Mantilla Escalante Universidad Nacional Abierta y a Distancia

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Abstract
References

Biopreservation with lactic acid bacteria is an alternative for the preservation of fishery products; in this sense, it is important to know the process conditions that allow lactic microorganisms to perform their biological function. For this reason, the aim of this research was to evaluate the biopreserving effect of Lactobacillus plantarum in raw masses of sea bass (Argyrosomus regius) for the preparation of sausages. Initially,
physicochemical characterization tests of L. plantarum (SB17) were carried out, such as resistance to different temperatures (50, 60, 70 and 80 ºC), pH (3, 4, 5, and 6), salt concentrations and nitro salts (30, 60, 80 and 100 ppm). Subsequently, the fish mass formulation was standardized with the inclusion of L. plantarum with proportions of 0.25, 0.5, 0.75 and 1, and the stability of the masses was evaluated during 8 days of storage.
The results of the characterization showed that L. plantarum (SB17) is resistant to low temperatures, tolerates a pH between 5 and 6 and is resistant to salt and nitro salts at concentrations of up to 100 ppm. Likewise, a significant reduction of the Most Probable Number (MPN) was found in the masses elaborated with the inclusion of L. plantarum (SB17) during storage. In conclusion, L. plantarum proved to be effective as a biopreservative in Argyrosomus regius fish mass.

keywords: lactic acid bacteria, biotechnology, fish, shelf life

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How to Cite

Vasquez Garcia, A., Londoño Hernandez, L., Casas Rodríguez, A. D., Rada Anillo, L. M., Wilches López, L. V., Ramírez Toro, C., & Mantilla Escalante , D. (2024). Determination of the biopreservative capacity of Lactobacillus plantarum applied to raw corvina (Argyrosomus regius) dough. Publicaciones E Investigación, 18(3). https://doi.org/10.22490/25394088.8246

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