Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation

Jie Yang; Jing Lu; Qingzheng Zhu; Yang Tao; Qiang Zhu; Changming Guo; Yaowei Fang; Li Chen; Apurav Krishna Koyande; Shujun Wang; Pau-Loke Show

doi:10.1016/j.jbiosc.2020.12.016

Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation

J Biosci Bioeng. 2021 Aug;132(2):161-166. doi: 10.1016/j.jbiosc.2020.12.016. Epub 2021 May 7.

Authors

Jie Yang¹, Jing Lu², Qingzheng Zhu², Yang Tao³, Qiang Zhu², Changming Guo⁴, Yaowei Fang², Li Chen², Apurav Krishna Koyande⁵, Shujun Wang², Pau-Loke Show⁶

Affiliations

¹ Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China.
² Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
⁴ Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China.
⁵ Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500 Selangor, Malaysia.
⁶ Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500 Selangor, Malaysia. Electronic address: PauLoke.Show@nottingham.edu.my.

PMID: 33972168
DOI: 10.1016/j.jbiosc.2020.12.016

Abstract

As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.

Keywords: Acanthogobius hasta; Fermentation; Flavor substance; Lactobacillus plantarum; Suanyu.

MeSH terms

Animals
Fermentation
Flavoring Agents
Food Microbiology
Lactobacillus plantarum*
Taste

Substances

Flavoring Agents