scholarly journals Microbial Characterization of Yellow Curing Process of Codfish

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Susana Dias ◽  
Lélia Chambel ◽  
Rogério Tenreiro ◽  
Leonor Nunes ◽  
Virgílio Loureiro
Keyword(s):  
Biogenic Amine ◽  
Culture Media ◽  
Salt Content ◽  
Curing Process ◽  
Protein Nitrogen ◽  
Yellow Colour ◽  
Fish Samples ◽  
Local Companies ◽  
Dominant Bacteria ◽  
Staphylococcus Spp

Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional groups of bacteria involved in this process and relate them with physicochemical properties of the product. A total of 28 codfish from Iceland were supplied by two local companies. Seven stages of the curing process were analyzed. From each of these seven stages, four fish samples were collected to carry out the microbial and physicochemical analyses (moisture, salt content, pH, total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N)). Bacteria counts were performed using the MPN method and adequate culture media for aerobic, proteolytic, sulphite-reducing, biogenic amine, and trimethylamine-producing and ammonifying bacteria. Strains isolated from the highest dilutions with microbial growth were used to characterize the predominant bacteria. The results showed that total aerobic counts increased from 3.9 log MPN/g in raw salted codfish to 5.9 log MPN/g in the final. Proteolytic, ammonifying, and trimethylamine bacteria producers also increased to 8, 7.5, and 6.5 log MPN/g, respectively. The salt content decreases (from 17% until 8%) and moisture increases (53% until 67%) during the salted-raw-codfish soaking, favoring sulphite-reducing and biogenic amine-producing species, confirming that desalting enhances potential spoilers. The subsequent drying step benefits proteolytic, ammonifying, and trimethylamine-producing bacteria, with a corresponding non-protein-nitrogen content (TVB-N and TMA-N) increase. The dominant bacteria during yellow curing belong to the genera Staphylococcus, Psychrobacter, Pseudomonas, and Alcaligenes with a clear positive correlation between the content of Staphylococcus and Psychrobacter and TVB-N and TMA-N concentration. Staphylococcus spp. are the dominant bacteria in the steps where the product has a higher salt concentration; thus, it could be particularly useful as an indicator to control the industrially yellow curing process and could have an important role in the development of the final characteristics of this product.

scholarly journals Microbial and proximate composition of fresh and salted Hilsa, Tenualosa ilisha

2015 ◽  
Vol 42 (2) ◽  
pp. 227-236
Author(s):  
Tahara Rohomania ◽  
Mihir Lal Saha ◽  
Anwar Hossain ◽  
Shankar Chandra Mandal ◽  
Mohammad Shamsur Rahman
Keyword(s):  
Proximate Composition ◽  
Culture Media ◽  
Agar Plate ◽  
Bacterial Count ◽  
Ventral Part ◽  
Fish Sample ◽  
Bacterial Colony ◽  
Fresh Fish ◽  
Salted Fish ◽  
Fish Samples

Bacterial and nutritional quality of fresh and salted hilsa collected from four markets of Dhaka city were investigated. Five different culture media viz. nutrient agar, EMB agar for coliform, SS agar for Salmonella-Shigella, MSA agar for Staphylococcus and TCBS for Vibrio were used. The highest heterotrophic bacterial count 1.22 ± 0.12 × 106 cfu/g was recorded in the fresh fish sample of Karwan Bazar. Maximum coliform count, 1.20 ± 0.10 × 106 cfu/g was detected in the fresh fish sample of the same market. No bacterial colony was found on SS agar and TCBS agar plate in salted fish. Proximate composition of raw hilsa of dorsal and ventral part was 56.49 ± 0.13% and 55.45 ± 0.06% moisture, 23.62 ± 0.28% and 22.99 ± 0.36% protein, 18.01 ± 0.39% and 18.96 ± 0.43% fat and 1.71 ± 0.04% and 2.26 ± 0.09% ash, respectively. In salted T. ilisha, the proximate composition of dorsal and ventral part was 45.13 ± 0.54% and 40.20±0.20% moisture, 20.79 ± 0.17% and 21.48 ± 0.15% protein, 16.89 ± 0.47% and 19.54 ± 0.26% lipid and 16.65 ± 0.41% and 18.35 ± 0.08% ash. The fresh fish samples were associated with high bacterial loads than that of salted fish. The protein, lipid, moisture contents decreased and ash content increased after salting condition.Bangladesh J. Zool. 42(2): 227-236, 2014

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

scholarly journals Study of Growth and Survival of Mud Crab (Scylla serrata, Forskal) with Different Salinity Levels in culture media

2021 ◽  
Vol 934 (1) ◽  
pp. 012015
Author(s):  
Eddiwan ◽  
T Dahril ◽  
Adriman ◽  
Budijono ◽  
Efawani ◽  
...  
Keyword(s):  
Culture Media ◽  
Salt Content ◽  
Optimal Level ◽  
Scylla Serrata ◽  
Mud Crab ◽  
Growth And Survival ◽  
Mangrove Crab ◽  
Salinity Levels ◽  
B 31 ◽  
Mud Crabs

Abstract The aim of this study to find out the optimal level of salinity for the growth and survival of the mud crab (Scylla serrata). The weight of crab seeds were about 47.65-51.32 grams and the carapace length ranged from 64.35-71.30 mm, then put into 12 tanks (1 m x 1 m x 0.4 m) with a density of 4 crab seed per tank. During the maintenance of this test, mangrove crab was fed with fresh chicken intestines as much as 10% of its body weight per day. Water changes are carried out more than 150% per week. At the beginning of the experiment, each tank was conditioned to the same water salinity in all experimental units, namely 33 ppt. To see the effect of differences in salinity levels on the growth and survival of mud crabs, 4 treatments were made consisting of (A) 33 ppt salt content, (B) 31 ppt salt content, (C). The salt content is 29 ppt, and (D) the salt content is 27 ppt. From the results of this experiment, it is known that a decrease in the salt content of 4 ppt is the best treatment for the growth of mud crabs, but has no effect on the survival value.

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

Survey and Exposure Assessment of Biogenic Amines in Fish Species Commonly Consumed in Korea

2018 ◽  
Vol 82 (1) ◽  
pp. 151-158 ◽  
Author(s):  
YOUNG MI KANG ◽  
MIN JOO KIM ◽  
SUN YOUNG PARK ◽  
MIN SOO HEU ◽  
JIN-SOO KIM
Keyword(s):  
Biogenic Amines ◽  
Exposure Assessment ◽  
Fish Species ◽  
Biogenic Amine ◽  
Fish Consumption ◽  
Age Groups ◽  
Potential Health ◽  
Fish Samples ◽  
Brown Sole ◽  
Fish And Fishery Products

ABSTRACTBecause of the increased awareness of the health benefits of fish, fish consumption has increased each year in several countries, including Korea. However, fish consumption is associated with acute toxicity owing to the presence of biogenic amines in rapidly spoiling fish. Several food safety agencies have established standards for acceptable histamine concentrations in some restrictive fish and fishery products; however, such standards are not available for other species. We aimed to generate data from biogenic amine monitoring to evaluate the safety of fish commonly consumed in Korea. We monitored the biogenic amine concentrations in 609 fish samples from 19 commonly consumed species. Of these 609 samples, several had amine concentrations higher than the maximums allowed. An age-specific exposure assessment based on human biogenic amine exposure per serving revealed that persons 1 to 3 years of age had the highest exposure to total biogenic amines, although no significant differences were found between the age groups analyzed. The analysis also revealed that the exposure in some fish species, such as Japanese jack mackerel, Konoshiro gizzard shad, and brown sole, exceeded the standard limits established in some countries. These results suggest that more fish species should be included to establish standards for exposure to various biogenic amines. Parameters such as age-specific consumption and data for populations with maximum consumption should be considered because the current standards are limited to histamine and do not account for the differences in histamine sensitivity associated with these variables. Our results provide important data on limits for biogenic amines in various fish species that could be used to minimize potential health risks.

Water Relations and Composition of Wheat Ears Grown in Liquid Culture: Effect of Carbon and Nitrogen

1983 ◽  
Vol 10 (1) ◽  
pp. 99 ◽  
Author(s):  
EWR Barlow ◽  
GR Donovan ◽  
JW Lee
Keyword(s):  
Liquid Culture ◽  
Culture Medium ◽  
Culture Media ◽  
Sucrose Concentration ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Protein Nitrogen ◽  
Protein Levels ◽  
Grain Starch ◽  
Osmotic Potentials

Detached wheat ears were grown, under lighted controlled conditions, in liquid culture media containing different concentrations of sucrose and amino acid. Higher levels of sucrose in the culture medium resulted in decreased transpiration, with large accumulations of soluble sugar in the bracts. The sugar accumulations led to decreased total and osmotic potentials of the bracts, but turgor was maintained or increased. The concentration of sucrose or nitrogen in the culture medium had no significant effect on the water or osmotic potentials of the grain. Soluble sugar concentrations in the grain were not affected by increasing the sucrose concentration in the culture medium. Increasing the nitrogen level in the culture medium led to increased concentrations of total nitrogen and non- protein nitrogen in the grain. Higher protein levels in the grain resulted in increased water content but no significant changes in the water potential of the grain. The grain was the strongest nitrogen sink within the ear and, within the grain, starch and protein synthesis were independent of each other. Proline accumulated in the bracts and to a lesser extent in the rachis in response to the accumulation of soluble sugars and nitrogen rather than to the low osmotic or total water potentials. Little proline accumulated in the grain and this was presumed to be due to translocation from other parts of the ear rather than to in situ synthesis.

scholarly journals Researches Concerning the Dynamics of some Physical-Chemical Modifications in First Quality Beef during the Salting and Tendering Process

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Claudiu Dan SÄ‚LÄ‚GEAN ◽  
Dorin ŢIBULCĂ
Keyword(s):  
Manufacturing Process ◽  
Salt Content ◽  
Meat Products ◽  
Storage Conditions ◽  
Chemical Modifications ◽  
Protein Nitrogen ◽  
Physical Chemical ◽  
Manufactured Products ◽  
Optimum Period ◽  
Ph Increase

Twenty-five samples of beef semi-manufactured products (minced and salted beef, in different stages of tendering process) used in the manufacturing process of some meat products in casings have been organoleptical and physical-chemical examined. During the salting and tendering process a pH increase can be noticed, total and protein nitrogen decreases proportionally with the proteolytic degree, respectively, the degree of ageing of meat.The quantity of water and nitrites decreases while the salt content increases proportionally with the water content decrease.These values limit the period of the tendering process at maximum 72 hours, the optimum period being considered at 48 hours, at the storage conditions: +2…+4 Celsius degrees.

scholarly journals Review Article: Indoor Biological Contaminants in the Built Environment

2021 ◽  
Vol 16 (1) ◽  
pp. 34-45
Author(s):  
Nur Baitul Izati Rasli ◽  
Nor Azam Ramli ◽  
Mohd Rodzi Ismail
Keyword(s):  
Built Environment ◽  
Indoor Air ◽  
Elderly Care ◽  
Child Day Care ◽  
Biological Contaminants ◽  
Bacillus Spp ◽  
Bacteria And Fungi ◽  
Dominant Bacteria ◽  
Staphylococcus Spp ◽  
Penicillium Spp

Occupants of buildings spent most of their time indoors and posed themselves to the indoor biological contaminants (i.e. bacteria and fungi) in the built environment. However, the factors that influenced the prevalence of suspended bacteria and fungi in the air of the built environment are not well recognised. Authorities must take the growth of biological contaminants seriously to prevent serious health effects among occupants of buildings. This review summarises the factors (i.e. outdoor air, dust, ventilation problems, humidity/moisture surface problems and human occupancy) of indoor biological contaminants and their species in buildings that could worsen the indoor air quality. Bacteria species could exist in various indoor buildings (i.e. schools, cafeterias, mosques, faculties, child day-care centres, hospitals, dwellings, educational buildings, homes, elderly care centres, libraries, restaurants, and factories). The dominant bacteria were Bacillus spp. (24.1 %), Staphylococcus spp. (20.7 %), and Micrococcus spp. (20.7 %) whereas for fungi species were Penicillium spp. (25 %), Cladosporium spp. (21.9 %), and Aspergillus spp. (21.9 %).

Microbiological status of some street iftar items collected from chalk bazar in Dhaka city, Bangladesh

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 236-240
Author(s):  
I.T. Nur ◽  
M. Talukder ◽  
T.R. Das ◽  
M. Asaduzzaman ◽  
F. Feroz ◽  
...  
Keyword(s):  
Culture Media ◽  
Microbiological Quality ◽  
Diffusion Method ◽  
Resistant Bacteria ◽  
Bacterial Isolates ◽  
Bacterial Strains ◽  
Street Food ◽  
Food Items ◽  
Viable Bacteria ◽  
Staphylococcus Spp

In Dhaka, the capital of Bangladesh and one of the most densely populated cities of the world, different categories of street foods are widely consumed by all classes of people, especially for iftar during the holy month of Ramadan. The objective of this research was to assess the microbiological quality of street iftar food items collected from a street in Chalk Bazar locality of Dhaka along with the antibiogram profile of the bacterial isolates. A total of 74 samples belong to ten different categories of street food items and 8 different types of street vended juices were collected aseptically. The bacteria were isolated by using different culture media. The antibiotic susceptibility of the bacterial isolates was determined by the disc diffusion method. In case of street food total viable bacteria (on average of 6 log10 CFU/g). On the other hand, an extended number of total viable bacteria were encountered in all juices samples which also on an average of 6 log10 CFU/mL. Fungi, Pseudomonas spp. and Staphylococcus spp. were found in the majority of the samples irrespective of the categories. Few samples were contaminated with Escherichia coli and Klebsiella spp. Most of the cultivated bacterial strains exhibited resistance against commonly used antibiotics, while several isolates were noted to be multi-drug resistant. The present study revealed a huge array of microbial load which indicates a high risk to public health. Presence of antibiotic-resistant bacteria heightened the risk by many folds and urges the need for frequent surveillance.

Improved Medium for Red Halophilic Bacteria from Salt Fish

1952 ◽  
Vol 9 (3) ◽  
pp. 157-163 ◽  
Author(s):  
H. P. Dussault ◽  
R. A. Lachance
Keyword(s):  
Incubation Time ◽  
Culture Media ◽  
Agar Medium ◽  
Halophilic Bacteria ◽  
Skim Milk ◽  
Laboratory Culture ◽  
Proteose Peptone ◽  
Slow Development ◽  
Fish Samples ◽  
Stimulation Of

The relatively slow development of red halophilic bacteria on laboratory culture media has long been noticed to cause distinct disadvantages in the cultural studies of the types responsible for the reddening of salt fish. Thus, routine analyses of salt and salt fish samples for the presence of red bacteria and also disinfectant studies leading to the elimination of the resulting contamination are seriously delayed. Lochhead's skim milk-salt agar medium has been modified by the addition of MgSO4∙7H2O, 5 g.; Mg(NO3)2∙6H2O, 1 g.; FeCl3∙7H2O, 0.025 g.; Proteose Peptone No. 3, 5 g.; and glycerol C.P., 10 g. to 1000 ml. of medium. In addition/to technical improvements, definite stimulation of growth has been obtained; the incubation time being cut in half and the volume of growth several times increased.

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