Influence of Bacillus polymyxa starter on chemical and microbial properties of Mahyaveh fermented sauce

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Moghadam Shaghayegh; Sedaghati Marjaneh; MOORAKI NARGESS

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Paper Information

Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2019 | Volume:5 | Issue:3 Page(s): 1-16

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Information Journal Paper

Title

Influence of Bacillus polymyxa starter on chemical and microbial properties of Mahyaveh fermented sauce

Author(s)

Moghadam Shaghayegh | Sedaghati Marjaneh | MOORAKI NARGESS | Issue Writer Certificate

Keywords

Bacillus polymyxaQ1

biogenic amineQ1

fermentationQ2

mahyavehQ2

sauceQ1

Abstract

Mahyave is a traditional Iranian fish sauce made from fish, salt, spices and water by the fermentation process. Although fish sauces have a high nutritional value, they contain biogenic amines as anti-nutritional compounds. This study aimed to investigate the effect of Bacillus polymyxa at a concentration of 108 cfu/ml on the chemical (pH, acidity, salt percentage, TVB-N, histamine and tyramine) and microbial (population of Enterobacteriaceae, Bacillus, Halophiles, Lactic acid bacteria and fungi in mahyaveh sauce. This study was administered in 4 experimental groups including control and treatment groups (containing bacteria) on 30 and 45 days. The results of microbial analysis showed that the population of Bacillus, Halophiles and fungi was significantly (p <0. 05) decreased during fermentation. The colony population of Lactic acid bacteria and Enterobacteriaceae significantly increased during fermentation (p <0. 05). Chemical analysis of the treated and control samples also showed that pH, salt percentage, histamine and tyramine content decreased in 45 days of fermentation, but acidity, TVB-N and protein concentration increased during 45 days of fermentation (p <0. 05). Also Bacillus polymyxa reduced the amount of histamine and tyramine content in the product by effect on the fermentation process. The results show that addition of Bacillus polymyxa starter is an effective strategy for reducing biogenic amines in fermented fish sauces.

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APA: Copy

Moghadam, Shaghayegh, Sedaghati, Marjaneh, & MOORAKI, NARGESS. (2019). Influence of Bacillus polymyxa starter on chemical and microbial properties of Mahyaveh fermented sauce. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 5(3 ), 1-16. SID. https://sid.ir/paper/386873/en

Vancouver: Copy

Moghadam Shaghayegh, Sedaghati Marjaneh, MOORAKI NARGESS. Influence of Bacillus polymyxa starter on chemical and microbial properties of Mahyaveh fermented sauce. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2019;5(3 ):1-16. Available from: https://sid.ir/paper/386873/en

IEEE: Copy

Shaghayegh Moghadam, Marjaneh Sedaghati, and NARGESS MOORAKI, “Influence of Bacillus polymyxa starter on chemical and microbial properties of Mahyaveh fermented sauce,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 5, no. 3 , pp. 1–16, 2019, [Online]. Available: https://sid.ir/paper/386873/en

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