Salt Tolerance of Lactobacillus sakei for the Design of New Salted Anchovy-Based Products

1.VIGNOLO G; BELFIORE, C.; FADDA S,

Copenhague

Simposio; 22nd International ICFMH Symposium Food Micro 2010; 2010

ICFMH

Anchovy (Engraulis anchoita) is considered one of the most abundant pelagic fish species from South West Atlantic Ocean. Anchovy is processed for human consumption only in Argentina coming from the so-c alled “anchoita Bonaerense” stock; the diversified production targets mainly the external market being a leading producer of salted anchovy-based products. Prevalence of different lactic acid bacteria (LAB) genera in fish is a direct consequence of the environmental c onditions existent before and af ter capture. Although some lactic acid bacteria (LAB) species have become a major source of concern in aquaculture due to its pathological significance, LAB are able to grow on fish subjected to different technological processes. In previous studies, Leuconostoc and Lactobacillus were identified and characterized as the m ain genera present in f resh anchovies. Technological and safety traits of these strains showed Lactobacillus sakei SACB7 04 to be unable to produce dextran and biogenic amines, exhibiting sensitivity to chloranfenicol, erythromycin and tetracycline and containing gdh gene. Considering that salt can be a barrier to be overcome by LAB in new anchovy -based products, resistance of this isolate t o N aCl was evaluated in anchovies m uscle extract. L. sakei SACB704 showed NaCl tolerance surviving during three months in presence of 10% of NaCl and f ifteen days in extracts containing 15-18% NaCl. When the addition of osmoprotectant compounds was studied, improved growth of L. sakei was found indicating they were protective under salt-induced stress. To ev aluate L. sakei SAC B7 04 ability to wit hstand adverse environmental stress in presence and absence of glycine betaine a proteomic approach was applied