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Lett Appl Microbiol. 2010 Dec;51(6):697-703. doi: 10.1111/j.1472-765X.2010.02956.x. Epub 2010 Nov 4.

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

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  • 1Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare ed Ambientale e di Igiene, Universit√† degli Studi di Napoli Federico II, Portici, Italy.

Abstract

AIMS:

The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted.

METHODS AND RESULTS:

Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance.

CONCLUSIONS:

The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product.

SIGNIFICANCE AND IMPACT OF THE STUDY:

This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.

© 2010 The Authors. Letters in Applied Microbiology 51, 697-703 © 2010 The Society for Applied Microbiology.

PMID:
21054448
[PubMed - indexed for MEDLINE]
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