Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)

Autores
Góngora, Hernán G.; Ledesma, Pablo; Lo Valvo, Víctor Raúl; Ruiz, Ana E.; Breccia, Javier Dario
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sixteen strains of lactic acid bacteria were evaluated for their capacity of acidification of Merluccius hubbsi fish wastes obtained from a processing factory. Only three lactobacilli (Lactobacillus buchneri B-1837, Lactobacillus arizonensis B-14768 and Lactobacillus plantarum B-4496) were able to reduce the pH value to 4.0 or below when using glucose or sucrose as carbon source. Either with only 25 g l -1 of glucose or sucrose, L. arizonensis B-14768 reduced the pH to 3.8 ± 0.2 within 24 h of fermentation. The acid tolerance test (pH 3.0 at 37 °C) for the strains presented D pH3-values of 192, 383 and 767 min for L. buchneri, L. plantarum and L. arizonensis, respectively. However, at a lower pH value (pH 2.0) only L. arizonensis was significantly recovered after 45 min of exposure (D pH2 68 min). Considering together the acidification capacity, the tolerance to other stresses (heat and bile salts) and the lower optimum temperature for the process, L. arizonensis is described as a suitable strain for M. hubbsi silage; constituting a promissory alternative for fish fermentation at location with temperate or cold climes.
Fil: Góngora, Hernán G.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Ledesma, Pablo. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Lo Valvo, Víctor Raúl. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Ruiz, Ana E.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Breccia, Javier Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina
Materia
Fish Silage
Lactobacillus Arizonensis
Lactobacillus Buchneri
Lactobacillus Plantarum
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:11336/81585
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/81585
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)Góngora, Hernán G.Ledesma, PabloLo Valvo, Víctor RaúlRuiz, Ana E.Breccia, Javier DarioFish SilageLactobacillus ArizonensisLactobacillus BuchneriLactobacillus Plantarumhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Sixteen strains of lactic acid bacteria were evaluated for their capacity of acidification of Merluccius hubbsi fish wastes obtained from a processing factory. Only three lactobacilli (Lactobacillus buchneri B-1837, Lactobacillus arizonensis B-14768 and Lactobacillus plantarum B-4496) were able to reduce the pH value to 4.0 or below when using glucose or sucrose as carbon source. Either with only 25 g l -1 of glucose or sucrose, L. arizonensis B-14768 reduced the pH to 3.8 ± 0.2 within 24 h of fermentation. The acid tolerance test (pH 3.0 at 37 °C) for the strains presented D pH3-values of 192, 383 and 767 min for L. buchneri, L. plantarum and L. arizonensis, respectively. However, at a lower pH value (pH 2.0) only L. arizonensis was significantly recovered after 45 min of exposure (D pH2 68 min). Considering together the acidification capacity, the tolerance to other stresses (heat and bile salts) and the lower optimum temperature for the process, L. arizonensis is described as a suitable strain for M. hubbsi silage; constituting a promissory alternative for fish fermentation at location with temperate or cold climes.Fil: Góngora, Hernán G.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Ledesma, Pablo. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Lo Valvo, Víctor Raúl. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Ruiz, Ana E.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Breccia, Javier Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; ArgentinaInstitution of Chemical Engineers2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81585Góngora, Hernán G.; Ledesma, Pablo; Lo Valvo, Víctor Raúl; Ruiz, Ana E.; Breccia, Javier Dario; Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi); Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 4; 10-2012; 767-7720960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0960308512000284info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.04.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:55:53Zoai:ri.conicet.gov.ar:11336/81585instacron: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:34982025-09-29 09:55:53.86CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
title Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
spellingShingle Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
Góngora, Hernán G.
Fish Silage
Lactobacillus Arizonensis
Lactobacillus Buchneri
Lactobacillus Plantarum
title_short Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
title_full Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
title_fullStr Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
title_full_unstemmed Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
title_sort Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
dc.creator.none.fl_str_mv Góngora, Hernán G.
Ledesma, Pablo
Lo Valvo, Víctor Raúl
Ruiz, Ana E.
Breccia, Javier Dario
author Góngora, Hernán G.
author_facet Góngora, Hernán G.
Ledesma, Pablo
Lo Valvo, Víctor Raúl
Ruiz, Ana E.
Breccia, Javier Dario
author_role author
author2 Ledesma, Pablo
Lo Valvo, Víctor Raúl
Ruiz, Ana E.
Breccia, Javier Dario
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fish Silage
Lactobacillus Arizonensis
Lactobacillus Buchneri
Lactobacillus Plantarum
topic Fish Silage
Lactobacillus Arizonensis
Lactobacillus Buchneri
Lactobacillus Plantarum
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sixteen strains of lactic acid bacteria were evaluated for their capacity of acidification of Merluccius hubbsi fish wastes obtained from a processing factory. Only three lactobacilli (Lactobacillus buchneri B-1837, Lactobacillus arizonensis B-14768 and Lactobacillus plantarum B-4496) were able to reduce the pH value to 4.0 or below when using glucose or sucrose as carbon source. Either with only 25 g l -1 of glucose or sucrose, L. arizonensis B-14768 reduced the pH to 3.8 ± 0.2 within 24 h of fermentation. The acid tolerance test (pH 3.0 at 37 °C) for the strains presented D pH3-values of 192, 383 and 767 min for L. buchneri, L. plantarum and L. arizonensis, respectively. However, at a lower pH value (pH 2.0) only L. arizonensis was significantly recovered after 45 min of exposure (D pH2 68 min). Considering together the acidification capacity, the tolerance to other stresses (heat and bile salts) and the lower optimum temperature for the process, L. arizonensis is described as a suitable strain for M. hubbsi silage; constituting a promissory alternative for fish fermentation at location with temperate or cold climes.
Fil: Góngora, Hernán G.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Ledesma, Pablo. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Lo Valvo, Víctor Raúl. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Ruiz, Ana E.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Breccia, Javier Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina
description Sixteen strains of lactic acid bacteria were evaluated for their capacity of acidification of Merluccius hubbsi fish wastes obtained from a processing factory. Only three lactobacilli (Lactobacillus buchneri B-1837, Lactobacillus arizonensis B-14768 and Lactobacillus plantarum B-4496) were able to reduce the pH value to 4.0 or below when using glucose or sucrose as carbon source. Either with only 25 g l -1 of glucose or sucrose, L. arizonensis B-14768 reduced the pH to 3.8 ± 0.2 within 24 h of fermentation. The acid tolerance test (pH 3.0 at 37 °C) for the strains presented D pH3-values of 192, 383 and 767 min for L. buchneri, L. plantarum and L. arizonensis, respectively. However, at a lower pH value (pH 2.0) only L. arizonensis was significantly recovered after 45 min of exposure (D pH2 68 min). Considering together the acidification capacity, the tolerance to other stresses (heat and bile salts) and the lower optimum temperature for the process, L. arizonensis is described as a suitable strain for M. hubbsi silage; constituting a promissory alternative for fish fermentation at location with temperate or cold climes.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
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/11336/81585
Góngora, Hernán G.; Ledesma, Pablo; Lo Valvo, Víctor Raúl; Ruiz, Ana E.; Breccia, Javier Dario; Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi); Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 4; 10-2012; 767-772
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81585
identifier_str_mv Góngora, Hernán G.; Ledesma, Pablo; Lo Valvo, Víctor Raúl; Ruiz, Ana E.; Breccia, Javier Dario; Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi); Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 4; 10-2012; 767-772
0960-3085
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.sciencedirect.com/science/article/pii/S0960308512000284
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.04.002
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
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
publisher.none.fl_str_mv Institution of Chemical Engineers
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
_version_ 1844613682076581888
score 13.070432

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