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

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

Journal Name: Current Nutrition & Food Science

Volume 12 , Issue 1 , 2016

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Graphical 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.

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

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Article Details

Year: 2016
Page: [28 - 34]
Pages: 7
DOI: 10.2174/1573401311666150901211741

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