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dc.contributor.author Góngora, Hernán G.
dc.contributor.author Ledesma, Pablo
dc.contributor.author Lo Valvo, Víctor Raúl
dc.contributor.author Ruiz, Ana E.
dc.contributor.author Breccia, Javier Dario
dc.date.available 2019-08-13T20:37:43Z
dc.date.issued 2012-10
dc.identifier.citation Góngora, Hernán G.; Ledesma, Pablo; Lo Valvo, Víctor Raúl; Ruiz, Ana E.; Breccia, Javier Dario; Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi); Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 4; 10-2012; 767-772
dc.identifier.issn 0960-3085
dc.identifier.uri http://hdl.handle.net/11336/81585
dc.description.abstract Sixteen strains of lactic acid bacteria were evaluated for their capacity of acidification of Merluccius hubbsi fish wastes obtained from a processing factory. Only three lactobacilli (Lactobacillus buchneri B-1837, Lactobacillus arizonensis B-14768 and Lactobacillus plantarum B-4496) were able to reduce the pH value to 4.0 or below when using glucose or sucrose as carbon source. Either with only 25 g l -1 of glucose or sucrose, L. arizonensis B-14768 reduced the pH to 3.8 ± 0.2 within 24 h of fermentation. The acid tolerance test (pH 3.0 at 37 °C) for the strains presented D pH3-values of 192, 383 and 767 min for L. buchneri, L. plantarum and L. arizonensis, respectively. However, at a lower pH value (pH 2.0) only L. arizonensis was significantly recovered after 45 min of exposure (D pH2 68 min). Considering together the acidification capacity, the tolerance to other stresses (heat and bile salts) and the lower optimum temperature for the process, L. arizonensis is described as a suitable strain for M. hubbsi silage; constituting a promissory alternative for fish fermentation at location with temperate or cold climes.
dc.format application/pdf
dc.language.iso eng
dc.publisher Institution of Chemical Engineers
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject FISH SILAGE
dc.subject LACTOBACILLUS ARIZONENSIS
dc.subject LACTOBACILLUS BUCHNERI
dc.subject LACTOBACILLUS PLANTARUM
dc.subject.classification Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
dc.subject.classification Biotecnología Industrial
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Screening of lactic acid bacteria for fermentation of minced wastes of Argentinean hake (Merluccius hubbsi)
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2019-08-12T13:37:49Z
dc.journal.volume 90
dc.journal.number 4
dc.journal.pagination 767-772
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Góngora, Hernán G.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
dc.description.fil Fil: Ledesma, Pablo. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
dc.description.fil Fil: Lo Valvo, Víctor Raúl. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
dc.description.fil Fil: Ruiz, Ana E.. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
dc.description.fil Fil: Breccia, Javier Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina
dc.journal.title Food and Bioproducts Processing
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0960308512000284
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.fbp.2012.04.002
dc.conicet.fuente individual


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)