Investigation of Halococcus morrhuae in salted-ripened anchovy products

Autores
Felix, Mónica María Leonor; Czerner, Marina; Ameztoy, Irene Mabel; Ramírez, Élida Beatriz; Yeannes, Maria Isabel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type strain would be classified as H. morrhuae. However, a number of the isolated strains were very closely related with the H. morrhuae type strain, for which it could correspond other species of the genus Halocuccus. A remarkable result is that a high percentage of the isolates were proteolytic and/or lypolitic, capable to decarboxylase amino acids and produce indol and H2S. These activities, depending on the intensity, can be directly related with the expected physicochemical changes that occur during ripening or even with quality loss and spoilage.
Fil: Felix, Mónica María Leonor. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ameztoy, Irene Mabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ramírez, Élida Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
HALOCOCCUS MORRHUAE
SALTED FISH
ANCHOVY
RED HALOPHILES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/180276
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/180276
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Investigation of Halococcus morrhuae in salted-ripened anchovy productsFelix, Mónica María LeonorCzerner, MarinaAmeztoy, Irene MabelRamírez, Élida BeatrizYeannes, Maria IsabelHALOCOCCUS MORRHUAESALTED FISHANCHOVYRED HALOPHILEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type strain would be classified as H. morrhuae. However, a number of the isolated strains were very closely related with the H. morrhuae type strain, for which it could correspond other species of the genus Halocuccus. A remarkable result is that a high percentage of the isolates were proteolytic and/or lypolitic, capable to decarboxylase amino acids and produce indol and H2S. These activities, depending on the intensity, can be directly related with the expected physicochemical changes that occur during ripening or even with quality loss and spoilage.Fil: Felix, Mónica María Leonor. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ameztoy, Irene Mabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ramírez, Élida Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaUniversiti Putra Malaysia. Faculty of Food Science and Technology2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/180276Felix, Mónica María Leonor; Czerner, Marina; Ameztoy, Irene Mabel; Ramírez, Élida Beatriz; Yeannes, Maria Isabel; Investigation of Halococcus morrhuae in salted-ripened anchovy products; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 23; 6; 12-2016; 2668-26741985-4668CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/23%20(06)%202016/(50).pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:46Zoai:ri.conicet.gov.ar:11336/180276instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:46.613CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Investigation of Halococcus morrhuae in salted-ripened anchovy products
title Investigation of Halococcus morrhuae in salted-ripened anchovy products
spellingShingle Investigation of Halococcus morrhuae in salted-ripened anchovy products
Felix, Mónica María Leonor
HALOCOCCUS MORRHUAE
SALTED FISH
ANCHOVY
RED HALOPHILES
title_short Investigation of Halococcus morrhuae in salted-ripened anchovy products
title_full Investigation of Halococcus morrhuae in salted-ripened anchovy products
title_fullStr Investigation of Halococcus morrhuae in salted-ripened anchovy products
title_full_unstemmed Investigation of Halococcus morrhuae in salted-ripened anchovy products
title_sort Investigation of Halococcus morrhuae in salted-ripened anchovy products
dc.creator.none.fl_str_mv Felix, Mónica María Leonor
Czerner, Marina
Ameztoy, Irene Mabel
Ramírez, Élida Beatriz
Yeannes, Maria Isabel
author Felix, Mónica María Leonor
author_facet Felix, Mónica María Leonor
Czerner, Marina
Ameztoy, Irene Mabel
Ramírez, Élida Beatriz
Yeannes, Maria Isabel
author_role author
author2 Czerner, Marina
Ameztoy, Irene Mabel
Ramírez, Élida Beatriz
Yeannes, Maria Isabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv HALOCOCCUS MORRHUAE
SALTED FISH
ANCHOVY
RED HALOPHILES
topic HALOCOCCUS MORRHUAE
SALTED FISH
ANCHOVY
RED HALOPHILES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type strain would be classified as H. morrhuae. However, a number of the isolated strains were very closely related with the H. morrhuae type strain, for which it could correspond other species of the genus Halocuccus. A remarkable result is that a high percentage of the isolates were proteolytic and/or lypolitic, capable to decarboxylase amino acids and produce indol and H2S. These activities, depending on the intensity, can be directly related with the expected physicochemical changes that occur during ripening or even with quality loss and spoilage.
Fil: Felix, Mónica María Leonor. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ameztoy, Irene Mabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ramírez, Élida Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description In this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type strain would be classified as H. morrhuae. However, a number of the isolated strains were very closely related with the H. morrhuae type strain, for which it could correspond other species of the genus Halocuccus. A remarkable result is that a high percentage of the isolates were proteolytic and/or lypolitic, capable to decarboxylase amino acids and produce indol and H2S. These activities, depending on the intensity, can be directly related with the expected physicochemical changes that occur during ripening or even with quality loss and spoilage.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/180276
Felix, Mónica María Leonor; Czerner, Marina; Ameztoy, Irene Mabel; Ramírez, Élida Beatriz; Yeannes, Maria Isabel; Investigation of Halococcus morrhuae in salted-ripened anchovy products; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 23; 6; 12-2016; 2668-2674
1985-4668
CONICET Digital
CONICET
url http://hdl.handle.net/11336/180276
identifier_str_mv Felix, Mónica María Leonor; Czerner, Marina; Ameztoy, Irene Mabel; Ramírez, Élida Beatriz; Yeannes, Maria Isabel; Investigation of Halococcus morrhuae in salted-ripened anchovy products; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 23; 6; 12-2016; 2668-2674
1985-4668
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/23%20(06)%202016/(50).pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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