Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation

Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang and Yanyan Wu
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Zhijia Fang: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China
Wenjuan Zhu: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China
Xinran Wang: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China
Yaling Wang: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China
Yanyan Wu: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China

Czech Journal of Food Sciences, 2023, vol. 41, issue 4, 271-278

Abstract: To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest sensory score was obtained when the proportions of T. halophilus, S. xylosus, and S. saprophyticus were 1 : 1 : 1. The optimised fermented sardine had the lowest levels of histamine content (0.0190 μg.g-1), total volatile basic nitrogen (TVBN, 208 μg.g-1), and was richer in volatile compounds (308). The results may provide important evidence that T. halophilus, S. xylosus, and S. saprophyticus may be satisfactorily used as a mixed starter to improve the quality and flavour of fermented sardines.

Keywords: fermented products; food fermentative microbiology; mixed starter cultures; sardine products (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:246-2021-cjfs

DOI: 10.17221/246/2021-CJFS

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