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Belleggia L, Osimani A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Res Int 2023; 172:113112. [PMID: 37689879 DOI: 10.1016/j.foodres.2023.113112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods. Fish fermentation techniques ususally rely on the combination of some key steps, including salting, addition of spices or additives, and maintenance of anaerobic conditions, thus selecting for the multiplication of some pro-technological microorganisms. The objective of the present review was to provide an overview of the current knowledge of the microbial communities occurring in fermented fish and fish-based products. Specific information was collected from scientific publications published from 2000 to 2022 with the aim of generating a comprehensive database. The production of fermented fish and fish-based foods was mostly localized in West African countries, Northern European countries, and Southeast Asian countries. Based on the available literature, the microbial composition of fermented fish and fish-based products was delineated by using viable counting combined with identification of isolates, and culture-independent techniques. The data obtained from viable counting highlighted the occurrence of microbial groups usually associated with food fermentation, namely lactic acid bacteria, staphylococci, Bacillus spp., and yeasts. The identification of isolates combined with culture-independent methods showed that the fermentative process of fish-based products was generally guided by lactobacilli (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) or Tetragenococcus spp. depending on the salt concentration. Among lactic acid bacteria populations, Lactococcus spp., Pediococcus spp., Leuconostoc spp., Weissella spp., Enterococcus spp., Streptococcus spp., and Vagococcus spp. were frequently identified. Staphylococcus spp. and Bacillus spp. confirmed a great adaptation to fermented fish-based products. Other noteworthy bacterial taxa included Micrococcus spp., Pseudomonas spp., Psychrobacter spp., Halanaerobium spp., and Halomonas spp. Among human pathogenic bacteria, the occurrence of Clostridium spp. and Vibrio spp. was documented. As for yeast populations, the predominance of Candida spp., Debaryomyces spp., and Saccharomyces spp. was evidenced. The present literature review could serve as comprehensive database for the scientific community, and as a reference for the food industry in order to formulate tailored starter or adjunctive cultures for product improvement.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
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Heavy Metals Concentration in Sardina pilchardus (Walbaum, 1792) from the Moroccan Mediterranean Coast and Potential Human Health Risk Assessment. J FOOD QUALITY 2023. [DOI: 10.1155/2023/1455410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/20/2023] Open
Abstract
Due to their toxicity, long persistence, bioaccumulative nature, and biomagnification in the food chain, heavy metals pose a serious hazard. The aim of this study was to evaluate the health risks associated with the consumption of Sardina pilchardus (Walbaum, 1792) and to study the spatiotemporal dynamics of four potentially toxic metallic elements. Three hundred and sixty specimens of sardine were collected between December 2020 and October 2021 at three Mediterranean coast sites, Beni-Ensar, Ras el Ma, and El-Houceima, in the northeast region of Morocco. The toxic metallic elements were evaluated by assessing the contamination level of cadmium (Cd), mercury (Hg), lead (Pb), and arsenic (As) in the muscle, liver, and gills of sardine from the Mediterranean Moroccan coast. The results showed a significant effect of the study area, organ, and season (
) on Moroccan Mediterranean sardine heavy metal contamination levels. Regardless the location and season, the liver presents the higher concentration of the studied metals (
). The highest heavy metal concentrations of Cd (0.408 μg·g−1 wet weight (ww)), Hg (0.044 μg·g−1 ww), and As (6.74 μg·g−1 ww) were found in winter while the concentration of Pb was the highest in autumn (0.056 μg·g−1 ww). Furthermore, the lowest contamination of metal levels was found in the spring. El-Houceima region contains the highest values for Hg (0.093 μg·g−1 ww), Pb (0.018 μg·g−1 ww), and As (7.73 μg·g−1 ww). However, the highest values for Cd (0.172 μg·g−1 ww) were recorded in Beni-Ensar. Regarding the assessment of possible risks to human health, the results showed that the indices are below the established safety values in the case of estimated weekly intake, and target hazard quotient (THQ). In contrast, the carcinogenic risk index and total THQ were above the threshold limits and thus represented a potential carcinogenic risk to human health.
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Phulpoto IA, Jakhrani BA, Panhyar AA, Phulpoto AH, Shaikh SH, Channa N, Kanhar NA, Qazi MA. Temperate hyper-saline ecosystems induce spatial distribution and halo-thermotolerance potential in indigenous cultivable bacterial community. COMMUNITY ECOL 2022. [DOI: 10.1007/s42974-022-00111-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Takayanagi F, Fukuuchi T, Yamaoka N, Kaneko K. Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies ( Engraulis japonicus) using high-performance liquid chromatography with UV detection. NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS 2021; 39:1458-1464. [PMID: 33231138 DOI: 10.1080/15257770.2020.1809674] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.
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Affiliation(s)
- F Takayanagi
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - T Fukuuchi
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - N Yamaoka
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - K Kaneko
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
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Perez S, Corti-Monzón G, Yeannes MI, Zaritzky NE, Villegas-Plazas M, Junca H, Murialdo SE. Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Perez S, Murialdo SE, Ameztoy IM, Zaritzky NE, Yeannes MI. New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains. Extremophiles 2020; 24:787-796. [PMID: 32743715 DOI: 10.1007/s00792-020-01194-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 07/27/2020] [Indexed: 10/23/2022]
Abstract
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H2S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H2S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
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Affiliation(s)
- Silvina Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina. .,Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina. .,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.
| | - Silvia Elena Murialdo
- Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.,Comisión de Investigaciones Científicas de La Prov. de Buenos Aires (CIC), Buenos Aires, Argentina.,Grupo de Ingeniería Bioquímica (GIB), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| | - Irene Mabel Ameztoy
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina.,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| | - Noemí Elisabet Zaritzky
- Dpto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, Argentina.,Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CONICET-CIC, Mar del Plata, Argentina
| | - María Isabel Yeannes
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina.,Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
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Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Crit Rev Food Sci Nutr 2019; 60:1228-1242. [PMID: 30676059 DOI: 10.1080/10408398.2019.1565491] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.
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Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
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