Open AccessDissertation
Prevention of microbial deterioration in salted dried fish
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TLDR
In this article, the reduction of microbial deterioration in salted-dried fish by application of the food preservatives, sodiumσorbate, sodium benzoate, Sodium propionate and sodium bisulphite was assessed using Aspergillus niger and Staphylococcus sp as test organisms.Abstract:
The reduction of microbial deterioration in salted
dried fish by application of the food preservatives, sodium
sorbate, sodium benzoate, sodium propionate and sodium
bisulphite was assessed using Aspergillus niger and
A.penicillioides, Halobacterium salinarium and
Staphylococcus sp as test organisms. The two bacteria were
grown on complex halophilic medium (CHM) and salted dried
fish homogenate (SDFH), whilst the moulds were grown in
Czapek Yeast Medium/Malt Extract Medium and 10 % salt-Czapek
Yeast Medium. Effectiveness of the food preservatives was'
also tested on one or two-dimensional gradient diffusion
systems and on salted dried fish samples.
Sodium sorbate was most effective in controlling growth
of A.niger. Growth on both 10 % salt-CYA and 10 % salt-CYB
prevented growth at a level of 0.1 % (w/v). Visible growth
of the mould was delayed for 3 days when 0.2 % sodium
benzoate was combined with 10 % salt. Total dry weight
increase was zero, when 10 % salt-CYB was supplemented with
a concentration of 0.15 % sodium benzoate.
Initiation of A.penicillioides grown on/in 10 % saltMEA
or 10 % salt-CYB, was delayed by sodium bisulphite,
sodium propionate and sodium benzoate at the highest levels
tested (0.04 %, 0.3 %, and 0.2 % respectively). Growth was
significantly inhibited using 0.1 % sodium propionate and
0.1 % sodium benzoate in these systems. Sodium sorbate at a
level of 0.1 % prevented growth of A.penicillioides on 10 %
salt-MEA and in 10 % salt-CYB.
H.salinarium grown on CHM and SDFH was not sensitive to
sodium propionate and sodium bisulphite at the highest
levels tested 0.3 % and 0.03 %, respectively, but sodium
benzoate at a a level of 0.10 % was lethal to the bacterium
grown in the two media. The lag phase was extended for 7
days, in CHM but no growth was observed in SDFH. Salted
dried fish previously dipped in a 1 % solution of either
sodium benzoate or sodium sorbate showed no sign of spoilage
by H.salinarium after 17 days incubation. Sodium sorbate was
also effective against the bacterium grown on SDFH when
growth remained in lag phase until the end of the incubation
period of day 7.
Growth of Staphylococcus sp was totally inhibited
using either 0.05 % sodium sorbate, 0.03 % sodium
bisulphite or 0.15 % sodium benzoate. At the highest level
of 0.3 %, sodium propionate did not significantly inhibit
growth of this bacterium.read more
References
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Book
Basic Food Microbiology
TL;DR: Basic food microbiology, Basic food microbiological , مرکز فناوری اطلاعات و اشاوρزی رسانی, ک اوشا�رزات, £1,000-2,000 per tonne of food grade bacteria is expected to be synthesised in the lab.
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Fish as food
TL;DR: This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
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Influence of solute and hydrogen ion concentration on the water relations of some xerophilic fungi.
J. I. Pitt,Ailsa D. Hocking +1 more
TL;DR: The results showed that a universal isolation medium for xerophilic fungi could be based on glycerol or glucose/fructose but not on NaCl as aw-limiting solute.
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Spatial order in microbial ecosystems
TL;DR: It is suggested that microbiologists are concentrating too much at present on homogeneous laboratory models such as the chemostat to simulate natural microbial ecosystems, which are not usually homogeneous but structured in time and space.
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Growth of microorganisms in two-dimensional steady-state diffusion gradients
D. E. Caldwell,P. Hirsch +1 more
TL;DR: A two-dimensional, steady-state diffusion system has been devised for growth of microorganisms in nutrient concentration gradients and its potential value in predicting the response of natural microbial communities to nutrients or toxica...
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