Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

• Published in: Frontiers in microbiology 2020-12, Vol.11, p.615904-615904
• Main Authors: Speranza, Barbara, Racioppo, Angela, Campaniello, Daniela, Altieri, Clelia, Sinigaglia, Milena, Corbo, Maria Rosaria, Bevilacqua, Antonio
• Format: Article
• Language: English
• Subjects: autochthonous bacteria; DoE; fermentation; fish; Microbiology; starter
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2020.615904

The present research was aimed to the optimization of the production of a fish fermented product using autochthonous starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2 Fractional Factorial Design: the variables tested were nitrites (0-150 ppm), salt (2.5-7.5%), sucrose (0-4%), white pepper (0-0.10%), and fermentation temperature (10-30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), (PSE), (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and a ), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter ( 11, 69, and DSM1055) at 10 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, were produced according to the individuated formulation and inoculated with the studied starters (10 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.