Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

Kumar, Amit; Jini, R.; Swapna, H.C.; Sachindra, N.M.; Bhaskar, N.; Baskaran, V.

doi:10.1080/10498850.2010.528174

Cited by 60 publications

(28 citation statements)

References 19 publications

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“…The shelf-life of the LAB fermented food products was enhanced by maintaining the acidic condition due to lactic acid produced by LAB and their antagonistic nature towards food spoilage and food poisoning bacteria (Hwanhlem et al, 2011). The antibacterial activity exhibited by the fish sauce samples could be due to the presence of antimicrobial peptides (bacteriocin) as well as protein hydrolysates produced during fermentation (Amit et al, 2011). The hydrolysates of food proteins by intestinal proteases have also been shown to be antibacterial as well as immunostimulatory in nature (Gediminas et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Gowda¹,

Narayan²,

Gopal³

2020

Turkish Journal of Fisheries and Aquatic Sciences

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Sauce was produced from Rohu (Labeo rohita) by enzymatic and fermentatively under conditions optimized by response surface method. Salt (20% w/w) and commercial papain (3% w/w) were employed for enzymatic production; while, salt (25%, w/w), sugar (7.5%, w/w) and lactic culture (10%, w/v; Pediococcus pentosaceus FSBP4-40) were used in case of fermentative production. Total antioxidant activity (as ascorbic acid, µg/ml), 2,2`-diphenyl-1-picryl-hydrazyl (DPPH, %) and 2,2`- azinobis-3-ethylbenzothizoline-6 sulphonate (ABTS; %) scavenging activities of fermented sauce samples were higher at 3441±60, 49.57±1.7 and 99.0±0.3, respectively; as compared to enzyme treated samples which showed 803±13, 28.60±1.1 and 78.4±1.0, for the respective parameters, after 180 days storage at 37°C. Superoxide anion scavenging activity and reducing potential were found significantly higher (P<0.05) in both fermented as well as enzymatically prepared sauces in comparison to control. Fermented sauce exhibited excellent antibacterial property against Listeria monocytogenes ScottA. Bacterial counts such as total plate count and halophile count, after 180 days, were significantly lower (P<0.05) in the fermentatively produced sauce than enzymatically prepared sauce. Pediococcus, Micrococcus, Enterococcus and Staphylococcus were the dominant bacterial genera in fermented sauce. The study emphasizes the role of accelerating fermentation process, either enzymatically or fermentatively, to produce biofunctionally and bacteriologically superior rohu sauce.

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Section: Discussionmentioning

confidence: 99%

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Gowda¹,

Narayan²,

Gopal³

2020

Turkish Journal of Fisheries and Aquatic Sciences

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“…Silage made from whole fish or parts of fish, to which a mineral acid such as formic acid or lactic acid bacteria derived from fermentable carbohydrate substrates are added to lower the pH to below 4.5 (Guérard et al, 2005;Goddard and Perret, 2005;Vázquez et al, 2011). Liquefaction is carried out by endogenous enzymes naturally present in the fish (Guérard et al, 2005;Rai et al, 2011). Acid aids in accelerating the process by creating the right conditions for the enzymes to work and by helping to break down bone.…”

Section: Fish Silagementioning

confidence: 99%

Utilization of marine by-products for the recovery of value-added products

Shahidi¹,

Varatharajan²,

Han³

et al. 2019

Journal of Food Bioactives

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The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production-in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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“…In recent years, food grade enzymes (e.g. Rai et al (2011) also reported that while physical methods including chemical (low pH) and heat treatment cause oxidation of n-3 PUFAs in fish oil, biochemical methods such as fermentation or enzyme hydrolysis provide protection for the lipid and protein content of fish. Rai et al (2011) also reported that while physical methods including chemical (low pH) and heat treatment cause oxidation of n-3 PUFAs in fish oil, biochemical methods such as fermentation or enzyme hydrolysis provide protection for the lipid and protein content of fish.…”

Section: Introductionmentioning

confidence: 99%

“…alcalase, neutrase, protex) have gained importance for lipid extraction via enzymatic hydrolysis (Linder et al, 2005;Mbatia et al, 2010;Deepika et al, 2014). Rai et al (2011) also reported that while physical methods including chemical (low pH) and heat treatment cause oxidation of n-3 PUFAs in fish oil, biochemical methods such as fermentation or enzyme hydrolysis provide protection for the lipid and protein content of fish. It can be considered that with a similar approach, unlike acid silage, exogenous enzymes resulting from the use of lactic acid bacteria may cause positive effects on lipids in the fish tissue during silage production.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Özyurt

Özkütük²,

Uçar

et al. 2017

Int J of Food Sci Tech

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Summary Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide (PV) (2.12 meq active O2/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g−1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O2 kg−1, 0.67–0.81 mgMA g−1 oil, respectively). Anisidine values (AV) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.

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Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

Cited by 60 publications

References 19 publications

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Utilization of marine by-products for the recovery of value-added products

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

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