Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince

Title:Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince

Volume: 12 Issue: 1

Author(s): Andris Upitis, Roberts Dlohi, Mara Marauska, Ilze Denina, Laima Silina, Juris Gailitis, Elga B. Parele, Emils Kozlinskis, Maija Ruklisa, Pavels Semjonovs, Artis Bormanis, Raimonds Linde, Dagnija Upite, Lilija Auzina, Karlis Shvirksts, Mara Grube and Arturs Patetko

Affiliation:

Keywords: Fermented fish, salmon (Salmo salar), Bifidobacterium, probiotic, food and feed supplements, infrared.

Abstract: BACKGROUND: Application of certain probiotic bifidobacteria strains for fermentation of non-dairy substrates still is a great challenge for industry-targeted research. To our knowledge this is the first report on application of bifidobacteria for fermentation of fish, particularly salmon (Salmo salar).

METHODS: Fermentation of salmon mince with a single-strain probiotic culture of Bifidobacterium lactis Bb12 in presence of additional carbohydrates and salt has been performed.

RESULTS: 2 % of glucose and 1 % of common salt ensured the growth of probiotic culture and acidification of salmon mince. It was shown that glucose and sucrose are crucial to ensure fast acidification and the reduction of pH during the growth of B. lactis Bb12 to the level of 107 cfu/g, thus meeting the requirements of the viable cell count for probiotics in functional food products. Fourier transform infrared (FT-IR) spectroscopy analyses of salmon mince showed that fermentation by bifidobacteria and supplements changed fish proteins and the composition of initial carbohydrates.

CONCLUSIONS: The fermented salmon paste with high content of viable probiotic cells (105 – 106 cfu/g) can be used as a dietary supplement for spreads or food seasoning. The freeze-dried fermented salmon concentrate with probiotic bacteria also was obtained and can be applied for dietary nutrition or as neutraceutic for food supplementation.

Cite this article as:

Upitis Andris, Dlohi Roberts, Marauska Mara, Denina Ilze, Silina Laima, Gailitis Juris, B. Parele Elga, Kozlinskis Emils, Ruklisa Maija, Semjonovs Pavels, Bormanis Artis, Linde Raimonds, Upite Dagnija, Auzina Lilija, Shvirksts Karlis, Grube Mara and Patetko Arturs, Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince, Current Nutrition & Food Science 2016; 12 (1) . https://dx.doi.org/10.2174/1573401311666150901211741