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

license

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

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

PDF (Spanish)

XML (Spanish)

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

Abouloifa, H.; Gaamouche, S.; Rokni, Y.; Hasnaoui, I.; Bellaouchi, R.; Ghabbour, N.;

Karboune, S.; Brasca, M.; D’Hallewin, G.; Ben Salah, R.; et al. Antifungal activity of

probiotic Lactobacillus strains isolated from natural fermented green olives and their

application as food bio-preservative. Biol. Control 2021, 152, 104450.

Agudelo, C.; Ortega, R.; Hoyos, J.L. Determinación de parámetros cinéticos de dos

inóculos lácticos: Lactobacillus plantarum A6 y bacterias ácido lácticas de yogurt.

Biotecnol. en el Sect. Agropecu. y Agroindustrial 2010, 8, 08–16.

Angiolillo, L.; Conte, A.; Del Nobile, M.A. Food Additives: Natural Preservatives. Encycl.

Food Saf. 2014, 2, 474–476.

APHA, 2001. Métodos para el Examen Microbiológico de Alimentos.

Franco García, S. (2019). Aislamiento y caracterización de bacterias ácido-lácticas

nativas como potencial uso en la preservación de productos cárnicos.

Jiang, J.; Li, N.; Wang, W.; Xie, R.; Qiao, Y.; Wang, F.; Zhang, C.; Jiang, J.; Li, N.;

Wang, W.; et al. Screening and Characterization of Nitrite Degrading Lactobacillus

plantarum in Chinese Traditional Pickles. Food Nutr. Sci. 2021, 12, 1287–1298.

Jordan, K.J.; Cogan, T.M. Heat resistance of Lactobacillus spp. isolated from Cheddar

cheese. Lett. Appl. Microbiol. 1999, 29, 136–140.

Jurado-Gámez, H.; Jarrín-Jarrín, V.; Bustamante-Melo, J. Efecto bioconservante del

sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo

(Longisimus dorsi). Rev. Med. Vet. (Bogota). 2017, 1, 159–173.

Hicks, D.T. Seafood Safety and Quality: The Consumer’s Role. Foods 2016, 5, 1–11.

Ibrahim, S.A.; Ayivi, R.D.; Zimmerman, T.; Siddiqui, S.A.; Altemimi, A.B.; Fidan, H.;

Esatbeyoglu, T.; Bakhshayesh, R.V. Lactic Acid Bacteria as Antimicrobial Agents: Food

Safety and Microbial Food Spoilage Prevention. Foods 2021, 10.

Le, N.T.T.; Bach, L.G.; Nguyen, D.C.; Le, T.H.X.; Pham, K.H.; Nguyen, D.H.; Thi, T.T.H.

Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus

plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork

Meat as a Bio-Preservative. Int. J. Environ. Res. Public Heal. 2019, Vol. 16, Page 1017

, 16, 1017.

Mesías, F.J.; Martín, A.; Hernández, A. Consumers’ growing appetite for natural foods:

Perceptions towards the use of natural preservatives in fresh fruit. Food Res. Int. 2021,

, 110749.

Nebbia, S.; Lamberti, C.; Lo Bianco, G.; Cirrincione, S.; Laroute, V.; Cocaign-Bousquet,

M.; Cavallarin, L.; Giuffrida, M.G.; Pessione, E. Antimicrobial Potential of Food Lactic

Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production.

Microorganisms 2021, 9, 1–19.

Reyes-Reyes, A.L.; Valero Barranco, F.; Sandoval, G. Recent Advances in Lipases and

Their Applications in the Food and Nutraceutical Industry. Catal. 2022, Vol. 12, Page

2022, 12, 960.

Savino, F.; Cordisco, L.; Tarasco, V.; Locatelli, E.; Di Gioia, D.; Oggero, R.; Matteuzzi,

D. Antagonistic effect of Lactobacillus strains against gas-producing coliforms isolated

from colicky infants. BMC Microbiol. 2011, 11, 157.

Victoria León, T., Totosaus, A., Guerrero, I., Pérez Chabela M. L. Efecto de bacterias

ácido lácticas termoresistentes en salchichas cocidas. Ciencia y Tecnología Alimentaria

[en linea]. 2006, 5(2), 135-141[fecha de Consulta 4 de Junio de 2024]. ISSN: 1135-

Yao W, Yang L, Shao Z, Xie L, Chen L. Identification of salt tolerance-related genes of

Lactobacillus plantarum D31 and T9 strains by genomic analysis. Annals of

Microbiology.

;70(1):1-14.

Yimin, C.; Suyanandana, P.; Saman, P.; Benno, Y. Classification and characterization of

lactic acid bacteria isolated from the intestines of common carp and freshwater prawns.

J. Gen. Appl. Microbiol. 1999, 45, 177–184.

Zapaśnik, A.; Sokołowska, B.; Bryła, M. Role of Lactic Acid Bacteria in Food

Preservation and Safety. Foods 2022, 11.

license

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

Download Citation

Almétricas