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1、MICROBIOLOGYDefinedStarterCulturesusedforFermentationofSalmonFilletsMARTINEMORZEL,NICOLINEG.FRANSEN,andELKEK.ARENDTABSTRACTculturesandproductionparameterswereinvestigated.Theintegrationofdefinedstarterculturesintoafishfermen-tationprocesswasstudied.Sixlactobacilliand5
2、staphylo-MATERIALS&METHODScoccistrainsweretestedinasalmonmodelsystem.Depen-denceofbacterialgrowthandpHreductiononsucrose,NaClBacterialculturesandsodiumnitriteconcentrations,andfermentationtempera-Thestartercultures(LactobacilluspentosusLP1,L.Pentosusturewasevaluated.A
3、combinationofLactobacillussakeandolivarumOLIV,L.PlantarumL74,L.AlimentariusBJ33,L.SakeStaphylococcuscarnosuswasthenappliedtowholesalmonLAD,L.CurvatusLB1,StaphylococcuscarnosusMC1,S.Carnos-filletstowhichNaClandsucrosehadbeenadded.Theinflu-usMIII,S.CarnosusM17,S.Xylosus
4、enceofsucroseandNaClconcentrations,temperatureandCM258,S.XylosusDD34)werekindlyprovidedbythecompa-theadditionofsodiumnitriteonpH,colorandmicrobiologi-niesChristianHansen(Horsholm,Denmark),RudolfMüller(Pohl-calstabilitywasevaluated.Optimalconditionswere25g·kg-heim,Germ
5、any)andGewürzmüller(Stuttgart,Germany)infreeze-1NaCl,15g·kg-1sucrose,fermentationat12°Cfor3days,sub-driedform.Lactobacilliculturesweregrownat30°CinMRSbrothsequentstorageat4°C.(Oxoid,Basingstoke,England)andstaphylococciweregrownat30°CKeyWords:salmon,Salmosalar,fermenta
6、tion,lacticacidinabroth(designatedPMbroth)containingtryptone(10g·L-1),yeastbacteria,starterculturesextract(5g·L-1)andglucose(1g·L-1)andadjustedtopH7.2.Thesuspensionsobtainedafteranovernightincubationwereusedasin-oculaforthemodelsystemstudywhereasstartercultureswereuse
7、dINTRODUCTIONdirectlyinfreeze-driedformforapplicationtowholefilletsprocess-FISHFERMENTATIONISWIDELYUSEDINASIAFORPRODUCTIONing.offishsaucesandfishpastes.Sensoryattributesoftheproductun-dergomajorchangesduringfermentation,duetothehighlevelofEnumerationofbacteriainthemod
8、elsystemsaltinvolved(additionofupto300gNaCl/kgrawmaterial)andtheThefishminceslurrywasseriallydilutedinRingerssolutionhighrat
