The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

Abstract

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum-packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 10 6 CFUml -1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg -1 ), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi

“…After incubation at 37 °C for 24 h, the samples were centrifuged and the supernatants were filtered (Abbaspour Anbi et al . 2018).…”