Gholami, F., Eslami, S., Alavi, A. (2021). The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish. , 34(1), 131-139. doi: 10.22092/vj.2020.128535.1656
F. Gholami; S. Eslami; A. Alavi. "The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish". , 34, 1, 2021, 131-139. doi: 10.22092/vj.2020.128535.1656
Gholami, F., Eslami, S., Alavi, A. (2021). 'The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish', , 34(1), pp. 131-139. doi: 10.22092/vj.2020.128535.1656
Gholami, F., Eslami, S., Alavi, A. The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish. , 2021; 34(1): 131-139. doi: 10.22092/vj.2020.128535.1656

The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish

تحقیقات دامپزشکی و فرآورده‌های بیولوژیک
Article 16, Volume 34, Issue 1, March 2021, Pages 131-139    PDF (789.88 K)
Document Type: Full Research Paper
DOI: 10.22092/vj.2020.128535.1656
Authors
F. Gholami* 1; S. Eslami2; A. Alavi3
1Department of Chemical Engineering, Azad University, Research Branch.Tehran, Iran
2Department of Medicin, Alborz, Iran
3Department of Chemical Engineering, Azad University, Tehran, Iran
Abstract
Probiotics are living microorganisms that grow easily in the host's body and provide health to their host. The optimal balance of microorganisms in the gastrointestinal tract, especially the intestine, is very important and certain bacteria such as Lactobacillus casei help maintain such balance. There is a growing demand today for the development of a safe and novel way of preserving food. The aim of this study was to investigate the effect of Lactobacillus Casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus commerson. After preparing the fish from the market and transferring to the Median laboratory, the samples were kept at 4 ° C (refrigerator temperature) until the test. The first, third, seventh, fifteenth and thirty days of the study were followed by TVN and microbial pH tests. The use of probiotics in S.Commerson fish to prevent microbial and chemical changes in S.Commerson fish was investigated. Lactobacillus Casei showed positive results in inhibiting fish spoilage. In the first, third, seventh, fifteenth, and thirty days of the studied samples for chemical (pH and TVN) and microbial tests (total microbial count for Staphylococcus aureus, E-coli and Salmonella) and inoculation and control Was. The results showed that Lactobacillus Casei strain is a suitable candidate for use as a preservative of S.Commerson fish. The Lactobacillus Casei strain was able to grow in food and its inoculation significantly altered the chemical and microbial properties of S.Commerson fish fillet during storage.
Keywords
Lactobacillus Casei; Biology; Microbial and Chemical Quality; Scomberomorus Commerson Fish
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