RESUMEN
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H2S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H2S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
Asunto(s)
Halobacteriales , Halomonas , Histamina , Animales , Acuicultura , Peces , Histamina/metabolismo , ARN Ribosómico 16S , Cloruro de SodioRESUMEN
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 103â¯CFU/g were determined in salt samples. A fluctuation of bacterial counts during the process was found. At the end of brining, ~104â¯CFU/g were determined in anchovy samples and this value was reduced to not detectable counts at the beginning of the ripening stage. After one month, counts increased to ~104â¯CFU/g and remained stable until the end of the process. From each sample, colonies having different morphotypes were isolated and submitted to a macro and microscopic characterization, a study of salt requirement for growth, and biochemical and phenotypic tests. The results were submitted to Univariate, Bivariate and Multiple Correspondence Factorial Analysis (MCFA). A total of 79 colonies were isolated during the salting-ripening anchovy process. Among the isolates, about 40-50% was positive for indole production and lipolytic activity and a 25% showed ability to produce H2S and proteolytic capacity. Proteolytic and lipolytic activities were well balanced along the process and resulted independent from the isolation stage, which is a desirable condition due to the contribution of microbial proteolysis and lipolysis to the development of texture and final aroma, respectively. H2S and indole producers practically were not detected during ripening. This fact is important because indole and H2S are associated with the development of off-flavors and spoilage in salted fish products. MFCA and Cluster Analyses complemented the Bivariate Analyses. The factor map showed proximity between the isolates from salt samples and from ripening. Isolates were statistically clustered in two groups. Cluster 1 grouped non-desirable activities (H2S and indole production) with cultures proceeding from brining whereas Cluster 2 related isolates mainly from salt samples and during ripening with some desirable microbial capacities (Cytochrome oxidase activity and non-H2S and non-indole production). These results would indicate that during the ripening process of salted anchovies, a natural selection of beneficial microorganisms for the development of the typical product sensory attributes occurred.
Asunto(s)
Bacterias/crecimiento & desarrollo , Carga Bacteriana/efectos de los fármacos , Peces/microbiología , Sales (Química)/farmacología , Cloruro de Sodio/farmacología , Animales , Sulfuro de Hidrógeno/metabolismo , Indoles/metabolismoRESUMEN
Individual films of polyhydroxyalkanoates (PHA) and polylactic acid (PLA) and their blends were developed by solvent casting. PHA was obtained from activated sludges from a wastewater-treatment system at a laboratory scale. This work focused on analyzing the microstructural properties and thermal behaviors of individual films of PHA and PLA as well as those of their blends. The behaviors of the biodegradation processes of the individual films and blends were examined from a microstructural point of view. ATR-FTIR spectra indicated the existence of weak molecular interactions between the polymers. The formulation of blend films improved the crystallinity of PLA; additionally, it induced the polymer-recrystallization phenomenon, because crystallized PHA acted as a PLA-nucleating agent. This phenomenon explains the improvements in the films' water-vapor-barrier properties. The blends exposed to a biodegradation process showed an intermediate behavior between PLA and PHA, leading to a consistent basis for designing systems tailored to a particular purpose.