The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish

Document Type : Full Research Paper

Authors

1 Department of Chemical Engineering, Azad University, Research Branch.Tehran, Iran

2 Department of Medicin, Alborz, Iran

3 Department of Chemical Engineering, Azad University, Tehran, Iran

Abstract

Probiotics are living microorganisms that grow easily in the host's body and provide health to their host. The optimal balance of microorganisms in the gastrointestinal tract, especially the intestine, is very important and certain bacteria such as Lactobacillus casei help maintain such balance. There is a growing demand today for the development of a safe and novel way of preserving food. The aim of this study was to investigate the effect of Lactobacillus Casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus commerson. After preparing the fish from the market and transferring to the Median laboratory, the samples were kept at 4 ° C (refrigerator temperature) until the test. The first, third, seventh, fifteenth and thirty days of the study were followed by TVN and microbial pH tests. The use of probiotics in S.Commerson fish to prevent microbial and chemical changes in S.Commerson fish was investigated. Lactobacillus Casei showed positive results in inhibiting fish spoilage. In the first, third, seventh, fifteenth, and thirty days of the studied samples for chemical (pH and TVN) and microbial tests (total microbial count for Staphylococcus aureus, E-coli and Salmonella) and inoculation and control Was. The results showed that Lactobacillus Casei strain is a suitable candidate for use as a preservative of S.Commerson fish. The Lactobacillus Casei strain was able to grow in food and its inoculation significantly altered the chemical and microbial properties of S.Commerson fish fillet during storage.

Keywords

References

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Veterinary Research & Biological Products
Volume 34, Issue 1
March 2021
Pages 131-139

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History

  • Receive Date: 26 November 2019
  • Revise Date: 28 January 2020
  • Accept Date: 22 February 2020

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