Resumo

CASTILLO-JIMENEZ, Angélica M.; MONTALVO-RODRIGUEZ, Constanza; RAMIREZ-TORO, Cristina  e  BOLIVAR-ESCOBAR, Germán. Control Microbiological Deterioration of Tilapia Fillets by the Application of Lactic Acid Bacteria. Orinoquia [online]. 2017, vol.21, n.2, pp.30-37. ISSN 0121-3709.  https://doi.org/10.22579/20112629.415.

In recent years, it has recognized the potential of lactic acid bacteria (LAB) as biopreservatives agents for meat products, including fish, by reducing the microbiological and chemical spoilage. The aim of this study was to determine the effect of two strains biopreservative LAB and impregnation time on the microbiological and chemical quality of tilapia fillets. Two impregnation time (1h and 2h) and two LAB (Lactobacillus plantarum JCM 1149 and Lactobacillus acidophilus ATCC4356 were evaluated. The biopreserved fillets (BF) were stored at 5 ° C and the changes of the LAB count, mesophilic, psychrophilic and total coliforms., were evaluated for 30 days. The microbiological analysis show for the BF 5.94 log CFU / g. of LAB and <2.7 log CFU / g of coliform and psychrophilic bacteria. The control Fillets showed 1.2 log CFU / g of LAB while the psychrophile and total coliforms exceeded the allowed limit for human consumption after 10 days. The treatment kept the microbiological and chemical quality of the BF longer was L. plantarum with one hour of impregnation. The LAB studied showed an inhibitory effect of the spoilage microflora of fish and a reduction in the formation of volatile nitrogen compounds, being a viable fish preservation method.

Palavras-chave : lactic acid bacteria; biopreservation; bioprotector strain; tilapia fillets; Lactobacillus acidophilus; Lactobacillus plantarum.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )