INVESTIGADORES
VIGNOLO Graciela Margarita
congresos y reuniones científicas
Título:
Characterization of lactic acid bacteria isolated from salted anchovies (Engraulis anchoita)
Autor/es:
BELFIORE CAROLINA; VIGNOLO GRACIELA; MOZZI FERNANDA; RAYA RAÚL
Lugar:
Egmond aan Zee, The Netherlands
Reunión:
Simposio; 9th Symposium on Lactic Acid Bacteria. Health, Evolution and Systems Biology; 2008
Institución organizadora:
Federation of European Microbiological Societies and Netherlands Society for Microbiology
Resumen:
Argentina is one of the major exporter of anchovy (Engraulis anchoita), the most abundant fish species in the South West Atlantic Ocean. Salting and curing of anchovy is a traditional process used to obtain a tender product, which is appreciated in gastronomy. The microbiological characterization of salted anchovies has not being fully explored. During salting, the salt content increases from 0.3 % in raw fish to 18-20 % in ripened fish, this being the main regulation factor for microbial growth. The aim of this study was to identify and characterize lactic acid bacteria isolated from fresh and salted anchovy. Anchovy ripening was characterized by a decrease in the number of lactic acid bacteria from 104 CFU/g to 102 CFU/g at 5 months of the process. A total of 20 lactobacilli strains were isolated for further characterization. By sequencing a 500 bp region of their 16S rRNA genes, they were initially identified as Lactobacillus sakei/Lactobacillus curvatus. On the basis of their phenotypic characteristics (ability to hydrolyze arginine and presence of haem-dependent catalase) and by the 16S-23S rDNA intergenic spacer region polymorphism (TaqI) and multiplex PCR-based restriction enzyme analysis (HindIII), 19 of these isolates were grouped as L. sakei (six of them were unable to hydrolyze arginine) and 1 isolate as L. curvatus. The potential technologic properties of selected strains for anchovy ripening are being studied. The isolation of L. sakei and L. curvatus from several fish products has already been reported; however, to our knowledge, this is the first report about the isolation of these two species from salted anchovies.