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Microbiology Research
Volume 9
Issue 1
10.4081/mr.2018.7431
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Article

The Effects of Lactococcus lactis subsp. lactis and Its Supernatant on Some Bacteriological and Sensory Values in Rainbow Trout (Onchorhynchus mykiss) Fillets

by
Asad Abbaspour Anbi
1,*,
Vadood Razavilar
2,
Moslem Neyriz Naghadehi
3,
Masoud Seidgar
1,
Ali Nekuiefard
1 and
Yoseif Ali Asadpour Osalou
1
1
National Artemia Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Urmia, Iran
2
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3
Department of Food Hygiene and Quality Control, Urmia Branch, Islamic Azad University, Urmia, Iran
*
Author to whom correspondence should be addressed.
Microbiol. Res. 2018, 9(1), 7431; https://doi.org/10.4081/mr.2018.7431
Submission received: 2 October 2017 / Revised: 2 October 2017 / Accepted: 17 January 2018 / Published: 22 June 2018

Abstract

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum- packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 106 CFUml-1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg-1), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).
Keywords: Onchorhynchus. mykiss; fillets; Lactococcus lactis subsp. lactis; spray; immersion Onchorhynchus. mykiss; fillets; Lactococcus lactis subsp. lactis; spray; immersion

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MDPI and ACS Style

Abbaspour Anbi, A.; Razavilar, V.; Neyriz Naghadehi, M.; Seidgar, M.; Nekuiefard, A.; Asadpour Osalou, Y.A. The Effects of Lactococcus lactis subsp. lactis and Its Supernatant on Some Bacteriological and Sensory Values in Rainbow Trout (Onchorhynchus mykiss) Fillets. Microbiol. Res. 2018, 9, 7431. https://doi.org/10.4081/mr.2018.7431

AMA Style

Abbaspour Anbi A, Razavilar V, Neyriz Naghadehi M, Seidgar M, Nekuiefard A, Asadpour Osalou YA. The Effects of Lactococcus lactis subsp. lactis and Its Supernatant on Some Bacteriological and Sensory Values in Rainbow Trout (Onchorhynchus mykiss) Fillets. Microbiology Research. 2018; 9(1):7431. https://doi.org/10.4081/mr.2018.7431

Chicago/Turabian Style

Abbaspour Anbi, Asad, Vadood Razavilar, Moslem Neyriz Naghadehi, Masoud Seidgar, Ali Nekuiefard, and Yoseif Ali Asadpour Osalou. 2018. "The Effects of Lactococcus lactis subsp. lactis and Its Supernatant on Some Bacteriological and Sensory Values in Rainbow Trout (Onchorhynchus mykiss) Fillets" Microbiology Research 9, no. 1: 7431. https://doi.org/10.4081/mr.2018.7431

APA Style

Abbaspour Anbi, A., Razavilar, V., Neyriz Naghadehi, M., Seidgar, M., Nekuiefard, A., & Asadpour Osalou, Y. A. (2018). The Effects of Lactococcus lactis subsp. lactis and Its Supernatant on Some Bacteriological and Sensory Values in Rainbow Trout (Onchorhynchus mykiss) Fillets. Microbiology Research, 9(1), 7431. https://doi.org/10.4081/mr.2018.7431

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