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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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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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Perez S, Czerner M, Patat ML, Zaritzky NE, Murialdo SE, Yeannes MI. Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production. Int J Food Microbiol 2018; 286:179-189. [DOI: 10.1016/j.ijfoodmicro.2018.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 06/27/2018] [Accepted: 08/12/2018] [Indexed: 11/26/2022]
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Czerner M, Agustinelli SP, Guccione S, Yeannes MI. Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). Int J Food Sci Nutr 2015; 66:887-94. [DOI: 10.3109/09637486.2015.1110687] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Marina Czerner
- CONICET, CCT Mar Del Plata, Argentina,
- Grupo De Investigación Preservación Y Calidad De Alimentos. Facultad De Ingeniería-Universidad Nacional De Mar Del Plata, Mar del Plata, Argentina, and
| | - Silvina P. Agustinelli
- CONICET, CCT Mar Del Plata, Argentina,
- Grupo De Investigación Preservación Y Calidad De Alimentos. Facultad De Ingeniería-Universidad Nacional De Mar Del Plata, Mar del Plata, Argentina, and
| | | | - María I. Yeannes
- CONICET, CCT Mar Del Plata, Argentina,
- Grupo De Investigación Preservación Y Calidad De Alimentos. Facultad De Ingeniería-Universidad Nacional De Mar Del Plata, Mar del Plata, Argentina, and
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