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

Yang J 1 , Lu J 2 , Zhu Q 2 , Tao Y 3 , Zhu Q 2 , Guo C 4 Show all authors , Fang Y 2 , Chen L 2 , Koyande AK 5 , Wang S 2 , Show PL 6

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
J Biosci Bioeng, 2021 Aug;132(2):161-166.
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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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