Journal of Food Processing & Technology

Use of nisin-producing starter cultures of Lactococcus lactis subsp. lactis on cereal based-matrix to optimize preservative factors over fish fermentation at 30o C typical to Senegal

2^nd International Conference on Food Safety and Regulatory Measures

June 06-08, 2016 London,UK

Diop Michel Bakar, Destain Jacqueline, Alvarez B Valente, Konte Mamadou Abdoulaye and Thonart Philippe

Universite Gaston Berger, Senegal
Universite de Liege Gembloux Agro-Bio Tech, Belgium
Ohio State University, USA

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

An application of bacteriocinogenic lactic acid bacteria to improve preservative factors over fish fermentation based on the most frequently used technique in Senegal was undertaken. Traditional fish fermentation performed by immersion in salted sea water and incubation at 30o C for 24 to 48 hours to develop flavor is characterized by a pH value around 7. The process led to the growth of Enterobacteriaceae to reach 9 log CFU/g. Four bacteriocinogenic lactic acid bacteria characterized in previous works were screened for decarboxylating activities. Only cultures of two Lactoccus lactis subsp. lactis (B-1410 and B-1426) producing nisin, a heat stable antibacterial peptide, did not produce histamine and tyrosine regarded as undesirable compounds on seafood products. The two lactococcal starter cultures grew well on a substrate based on millet, a local cereal. The AU/ml minimum inhibitory concentration of the antibacterial neutralized supernatant of the bacteriocinogenic starter cultures against Listeria monocytogenes was lower to those of many food poisoning or spoilage bacteria. Then, pieces of lean (Podamassys jubelini) and fat (Arius heudelottii) fish inoculated with 104-5 CFU/g of Listeria monocytogenes, were immersed in the millet flour based substrate seeded with 106-7 CFU/g pure cultures of the nisinogenic bacteria to evaluate the control of the fermentation at 30o C. Listeria monocytogenes contaminated fish samples immersed in the millet-based substrate without starter cultures addition were used as negative controls. The starter culture fermentation gave the lowest fish pH reading. The pH was dropped and maintained to a final level lower to the minimum value for the growth of many Enterobacteriaceae genera reported in spoiled fish. The growth of Listeria monocytogenes was significantly inhibited by starter cultures compared to that in the negative controls. These results indicate that cultures of the two nisin producers on the new formulated matrix can be used to improve fish fermentation in Senegal.

Biography :

Diop Michel Bakar received his PhD in Agricultural Sciences and Biological Engineering from the University of Liège Gembloux Agro-Bio Tech in Belgium in 2008. He is currently a Lecturer and head of the food technology Department at the Faculty of Agricultural Sciences, Aquaculture and Food Technology (UFR S2ATA) in Gaston Berger University, Senegal. He coordinates several research and extension projects through the Center for Research on Food Biotechnology and Assistance for Competitiveness (PREBAAC) and participated as panelist in the Second Senior Expert on Science, Technology and Innovation of the United Nations Economic Commission for Africa, held in Nairobi (Kenya) on December 2015.

Email: michel-bakar.diop@ugb.edu.sn  mb69diop@yahoo.com  mbdiop1969@gmail.com