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Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of Starter Cultures on Quality of Fermented Sausages. Food Sci Anim Resour 2023; 43:1-9. [PMID: 36789202 PMCID: PMC9890365 DOI: 10.5851/kosfa.2022.e75] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
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Affiliation(s)
- Jungeun Hwang
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yeongeun Seo
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea,Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea,Corresponding author: Yohan
Yoon, Department of Food and Nutrition, Sookmyung Women’s University,
Seoul 04310, Korea, Tel: +82-2-2077-7585, Fax: +82-2-710-9479,
E-mail:
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2
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Zhang F, Wu J, Yang Z, Zhang W, Fan J, Zeng X. Insights into the endogenous cathepsins on modori of fermented carp (
Cyprinus carpio
) sausage gels in acid environment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Furong Zhang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Jiangli Wu
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Zhengbin Yang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Wei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430000 China
| | - Jin Fan
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Xuefeng Zeng
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
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3
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Yaqoob S, Liu H, Liu M, Zheng M, Awan KA, Cai D, Liu J. The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough. Food Sci Nutr 2022; 10:264-271. [PMID: 35035927 PMCID: PMC8751425 DOI: 10.1002/fsn3.2666] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 10/22/2021] [Accepted: 10/27/2021] [Indexed: 11/10/2022] Open
Abstract
This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co-culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morphological, thermal, and structural properties. Our findings suggested that bacterial incorporation both individually and in combination (co-culture) revealed an improved corn dough profile with better properties. SEM showed irregular shape of particles having more grooves, indentations, and cracks. RVA demonstrated different pasting behavior on the dough. Bacterial inoculation in flour attributed to increase the TO (68.61-71.18), TP (73.74-78.42), TC (78.78-85.36), melting temperature (10.17-15.19), and ΔH (2.72-5.40). The hardness of corn was found approximately 75% of native dough. In treated corn, an increase was noted in both loss and storage modulus in correspondence with changes in the starch configuration and leaching of constituents. The results from DSC presented an increased melting temperature range and gelatinization enthalpy owing to bacterial treatment accredited to diversified morphological characteristics. The outcomes concluded in demonstration of a novel influence on structural, thermal, morphological, and rheological capabilities and capacities of corn dough. Lactic acid bacteria hydrolyzed part of the corn and flour had smaller, irregularly shaped particles with more holes in them, resulting in a reduced water retaining capacity. Textural, thermal, and pasting profile has also been improved due to degradation of macromolecules. Furthermore, the insight alterations induce various changes leading to improved corn flour. It may also develop the associations about the upright insurgence in the corn dough profile and its potential usage in industry and homes.
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Affiliation(s)
- Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Huimin Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Meihong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Mingzhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Kanza Aziz Awan
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Dan Cai
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
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4
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Gao P, Cao X, Jiang Q, Liu S, Xia W. Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Application of Latilactobacillus curvatus into Pickled Shrimp (Litopenaeus Vannamei). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Latilactobacillus curvatus has a strong carbohydrate fermentative ability and antibacterial ability. It is considered as a promising probiotic by its excellent fermentation attributes and health advantages. Pickled shrimp derived from the fermentation process is highly appreciated by its unique texture, taste and flavor. However, this product is easily decomposed by spoilage bacteria especially Staphylococcus. This research evaluated the inoculation of L. curvatus (0.1-0.5 %) and different fermentation temperatures (28-30 oC) on the reduction of Staphylococcus aureus, pH and overall acceptance of the pickled shrimp after 6 weeks of fermentation. Results showed that the fermentation process should be conducted at 29 oC with 0.3 % Latilactobacillus curvatus (at initial density 9 log cfu/ml) to reduce pH to 3.70, completely against Staphylococcus aureus, obtain the highest sensory score (8.91).
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6
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Lactic fermentation of cooked, comminuted mussel, Perna canaliculus. Food Microbiol 2021; 99:103829. [PMID: 34119114 DOI: 10.1016/j.fm.2021.103829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 05/09/2021] [Accepted: 05/10/2021] [Indexed: 11/21/2022]
Abstract
The endogenous microflora of mussels, filter feeders, can include pathogens with resulting food safety concerns. The aim was to develop a cook-then-ferment technology to extend shelf life and safety of a ready-to-eat mussels. Only after cooking to destroy the mussel's endogenous microflora could an edible product be made as determined by pH decline after fermentation and the fate of common pathogens. Perna canaliculus was bought live at retail on many dates. Fermentation was with commercial lactic cultures incubated under vacuum at 30 °C for four days. Using one culture containing Pediococcus pentosaceus and Staphylococcus carnosus as a model, pH typically declined to 4.5 to 4.7, and common pathogens, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus were absent or reduced to acceptable levels. The fate of Listeria monocytogenes was studied with five cultures. These were variably effective at inhibition with one clear success, Chr Hansen's T-SC-150 containing a specific strain of Lactobacillus sakei, and flavour-generating Staphylococcus carnosus. This culture's efficacy was confirmed with sterile extracts of LAB challenging L. monocytogenes in vitro. This culture was also the most rapid fermenter by pH fall. Cook-then-ferment technology may be applied to other novel foods to minimise a disruptive endogenous microflora.
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7
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Luan X, Feng M, Sun J. Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage. Food Res Int 2021; 144:110351. [PMID: 34053544 DOI: 10.1016/j.foodres.2021.110351] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/19/2021] [Accepted: 03/21/2021] [Indexed: 12/13/2022]
Abstract
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its effect on antioxidant peptides formation in fermented sausage. The antioxidant substances of L. plantarum CD101 were mainly distributed on the cell surface and extracellular secretions. L. plantarum CD101 affected the acidification and proteolysis during the fermentation. Combined with electrophoresis and peptide content analysis, these results indicated the effectiveness of the starters in promoting peptide formation, accompanied by a small change in antioxidant activities. Forty-four effective peptides were identified by LC-MS/MS. The masses of the peptides were less than 3 kDa, and their amino acid sequences were between 5 and 27 amino acids in length. Thus, L. plantarum CD101 may be beneficial to inhibit the oxidative rancidity of fermented sausage through its in vitro antioxidant activity, while effectively promoting protein degradation with a weak effect on antioxidant peptides promotion.
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Affiliation(s)
- Xiaoxu Luan
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Meiqin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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8
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Wang Y, Li B, Liu Y, Huang X, Zhang N, Yang Y, Xiao Z, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Wang Y, You Y, Tian Y, Sun H, Li X, Wang X, Wang Y, Liu J. Pediococcus pentosaceus PP04 Ameliorates High-Fat Diet-Induced Hyperlipidemia by Regulating Lipid Metabolism in C57BL/6N Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15154-15163. [PMID: 33300795 DOI: 10.1021/acs.jafc.0c05060] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, Pediococcus pentococcus PP04 isolated from the Northeast pickled cabbage had good gastrointestinal tolerance and can colonize in the intestine stably. C57BL/6N mice were fed a high-fat diet to build animal models and treated with Pediococcus pentosaceus PP04 to evaluate the antihyperlipidemia effect. After 8 weeks, the indicators of hyperlipidemia, liver injury, and inflammation were measured. The treatment of P. pentosaceus PP04 reduced the gain of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), free fatty acids (FFAs), leptin, alanine aminotransferase (ALT), aspartate aminotransferase (AST), lipopolysaccharides (LPS), and tumor necrosis factor-α (TNF-α) significantly. The western blotting results suggested P. pentosaceus PP04 ameliorated high-fat diet-induced hyperlipidemia by the AMPK signaling pathway, which stimulated lipolysis via upregulation of PPARα and inhibited lipogenesis by downregulation of SREBP-1c, fatty acid synthase (FAS), and stearoyl-CoA desaturase-1 (SCD1) mainly. Furthermore, P. pentosaceus PP04 improved high-fat diet-induced oxidative stress effectively by triggering the Nrf2/CYP2E1 signaling pathway that enhanced the antioxidant activity including superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px).
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Affiliation(s)
- Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Ying You
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Yuan Tian
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Xia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
- National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun 130118, China
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10
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Chen Y, Yu L, Qiao N, Xiao Y, Tian F, Zhao J, Zhang H, Chen W, Zhai Q. Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods 2020; 9:E1366. [PMID: 32993033 PMCID: PMC7600897 DOI: 10.3390/foods9101366] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023] Open
Abstract
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
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Affiliation(s)
- Ying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
| | - Nanzhen Qiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yue Xiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
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11
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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12
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Kuley E, Durmus M, Ucar Y, Kosker AR, Aksun Tumerkan ET, Regenstein JM, Ozogul F. Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Xiao Y, Li P, Xu M, Wang W, Chen C. Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1314-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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14
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Wang W, Xia W, Gao P, Xu Y, Jiang Q. Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1293089] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Weixin Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Life Science, Huanggang Normal University, Huanggang, Hubei, China
| | - Wenshui Xia
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Pei Gao
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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15
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Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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Sun F, Kong B, Chen Q, Han Q, Diao X. N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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17
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Wang W, Xia W, Gao P, Xu Y. Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12821] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Weixin Wang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- College of Life Science; Huanggang Normal University; Huanggang Hubei 438000 China
| | - Wenshui Xia
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Pei Gao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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18
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Gao P, Wang W, Xia W, Xu Y, Jiang Q. Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12997] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pei Gao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China
| | - Weixin Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China
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Zeng X, Xia W, Jiang Q, Guan L. Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.754535] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Safety evaluation of multiple strains of Lactobacillus plantarum and Pediococcus pentosaceus in Wistar rats based on the Ames test and a 28-day feeding study. ScientificWorldJournal 2014; 2014:928652. [PMID: 25379552 PMCID: PMC4212542 DOI: 10.1155/2014/928652] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Accepted: 09/04/2014] [Indexed: 11/29/2022] Open
Abstract
Three lactic acid bacterial strains, Lactobacillus plantarum, HK006, and HK109, and Pediococcus pentosaceus PP31 exhibit probiotic potential as antiallergy agents, both in vitro and in vivo. However, the safety of these new strains requires evaluation when isolated from infant faeces or pickled cabbage. Multiple strains (HK006, HK109, and PP31) were subject to a bacterial reverse mutation assay and a short-term oral toxicity study. The powder product exhibited mutagenic potential in Salmonella Typhimurium strains TA98 and TA1535 (with or without metabolic activation). In the short-term oral toxicity study, rats received a normal dosage of 390 mg/kg/d (approximately 9 × 109 CFU/kg/d) or a high dosage of 1950 mg/kg/d (approximately 4.5 × 1010 CFU/kg/d) for 28 d. No adverse effects were observed regarding the general condition, behaviour, growth, feed and water consumption, haematology, clinical chemistry indices, organ weights, or histopathologic analysis of the rats. These studies have demonstrated that the consumption of multiple bacterial strains is not associated with any signs of mutagenicity of S. Typhimurium or toxicity in Wistar rats, even after consuming large quantities of bacteria.
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Zeng X, Xia W, Jiang Q, Yang F. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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YULIANA NETI, NURDJANAH SITI, MARGARETA MIKA. The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas. MICROBIOLOGY INDONESIA 2013. [DOI: 10.5454/mi.7.1.1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Cortez-Vega WR, Fonseca GG, Feisther VA, Silva TF, Prentice C. Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.680199] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Zeng X, Xia W, Yang F, Jiang Q. Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12010] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuefeng Zeng
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
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Huda N, Alistair T, Lim H, Nopianti R. Some Quality Characteristics of Malaysian Commercial Fish Sausage. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/pjn.2012.798.803] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Xu Y, Jiang Q, Xia W. Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Hwanhlem N, Buradaleng S, Wattanachant S, Benjakul S, Tani A, Maneerat S. Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.023] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Xu Y, Xia W, Yang F, Nie X. Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.068] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Liu ZY, Li ZH, Zhong PP, Zhang P, Zeng MQ, Zhu CF. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:586-592. [PMID: 20355085 DOI: 10.1002/jsfa.3852] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND To improve the quality of processed grass carp (Ctenopharyngodon idellus) products and control the accumulation of hazardous substances therein, minced grass carp slices were salted for 6 h at room temperature and then inoculated with mixed starter cultures of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen and Monascus anka and fermented for 12 h at 30 degrees C. The changes in some characteristics and biogenic amine contents of the fermented muscles were investigated. RESULTS During the 12 h fermentation at 30 degrees C, muscles inoculated with mixed starter cultures showed a rapid decrease in pH from 6.0 to 5.1 and suppression of the growth of enterobacteria and pseudomonads. The fermented muscles exhibited better colour, appearance, flavour and overall acceptability than the control (P < 0.05). The changes in non-protein nitrogen and free amino acid contents of the fermented muscles and in their sodium dodecyl sulfate polyacrylamide gel electrophoresis profiles indicated that severe hydrolysis of muscle proteins occurred during fermentation. The accumulation of biogenic amines in the muscles was efficiently reduced by fermentation with mixed starter cultures. CONCLUSION Fermentation with mixed starter cultures of L. casei, S. lactis, S. cerevisiae Hansen and M. anka significantly improved the characteristics of grass carp muscles and controlled the accumulation of biogenic amines.
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Affiliation(s)
- Zhong-Yi Liu
- Department of Food and Biological Technology, Xiangtan University, Xiangtan, Hunan 411105, China.
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Xu Y, Xia W, Yang F, Kim JM, Nie X. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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