Effects of lactic acid bacteria consortium on sea bass pieces in cooling storage

Abstract:

[Objective] We evaluated the effects of lactic acid bacteria consortium on sea bass pieces in cooling storage. [Methods] Three lactic acid bacteria were verified to inhibit Pseudomonas fragi and Shewanella putrefacens in sea bass pieces. Then we formulated a consortium based on the verified lactic acid bacteria to treat the fish before cooling. The changes of sensory analysis, total volatile base nitrogen (TVB-N values) and specific spoilage organism count indices during cooling at 4 °C were measured. [Results] The inhibitory effects of single Lactobacillus casei LC1, Lactobacillus plantarum LP1 and lactic acid bacteria L3 on Pseudomonas fragi and Shewanella putrefacens were observed. The consortium, composed of Lactobacillus casei LC1, Lactobacillus plantarum LP1 and lactic acid bacteria L3, significantly inhibited specific spoilage organism, Pseudomonas fragi and Shewanella putrefacens. During the cooling storage of sea bass pieces treated with the consortium, the changes of sensory and TVB-N values were delayed for 6 d and 2 d, respectively. [Conclusion] Lactic acid bacteria consortium could effectively extend the shelf-life of sea bass pieces during cooling storage.

Key words:Lactic acid bacteria, Preservation, Cold storage, Sea bass