The Experts below are selected from a list of 213 Experts worldwide ranked by ideXlab platform
A J Borderias - One of the best experts on this subject based on the ideXlab platform.
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technological effect of red grape antioxidant dietary fibre added to Minced Fish muscle
International Journal of Food Science and Technology, 2008Co-Authors: Isabel Sanchezalonso, A J BorderiasAbstract:This work has been supported by the Spanish Ministerio de Educacion y Ciencia under Projects AGL2002-04104- C04-03 and AGL2002-04104-C04-01, and by the EU under Integrated Project SEAFOODplus (Ref. FP6⁄506359).
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antioxidant protection of white grape pomace on restructured Fish products during frozen storage
Lwt - Food Science and Technology, 2008Co-Authors: Isabel Sanchezalonso, Antonio Jimenezescrig, Fulgencio Sauracalixto, A J BorderiasAbstract:Abstract White grape antioxidant dietary fibre (WGDF) was obtained from white grape ( Vitis vinifera , var. Airen) pomace from wine production. The antioxidant capacity of WGDF was determined in Minced Fish muscle (MFM) during frozen storage. Concentrations of 0, 2, and 4% WGDF ((0-WGDF), (2-WGDF), and (4-WGDF) respectively) were added to MFM samples. Analyses were carried out immediately after preparation of samples and over 6 months of storage at −20 °C. WGDF was characterized in terms of dietary fibre (DF) (insoluble and soluble), total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were done on all the MFM samples. The addition of white grape DF considerably delayed lipid oxidation in Minced horse mackerel muscle during the frozen storage. Vacuum-packing the sample with 2% WGDF significantly enhanced the antioxidant properties of WGDF.
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texture analysis of Fish fillets and Minced Fish by both sensory and instrumental methods
International Journal of Food Science and Technology, 2007Co-Authors: A J Borderias, M Lamua, Margarita TejadaAbstract:Summary In an attempt to establish objective criteria for texture analysis as an effective substitute for organoleptic procedures, correlation between the results obtained by a panel of tasters and physical and chemical analyses of texture was determined. In addition, regression equations relating instrumental and sensory methods were applied to predict sensory data from those obtained during instru mental analysis.
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physical study of Minced Fish muscle with a white grape by product added as an ingredient
Journal of Food Science, 2007Co-Authors: Isabel Sanchezalonso, Maria Teresa Solas, A J BorderiasAbstract:Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to Minced Fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at -20 degrees C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage, although electrophoretic profiles were very similar in samples with and without WGDF. The addition of WGDF to MFM made samples softer and less springy and cohesive. SEM showed good dispersion of WGDF in MFM but the matrix was more discontinuous than in the control. Water retention was significantly enhanced when WGDF was added, and the cooking yield improved. In sensory evaluation, samples containing 2% of WGDF scored highest in overall acceptance as compared with the control. Vacuum packing did not significantly affect the properties considered during frozen storage.
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effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in Minced Fish evaluation by different methodologies
Food Chemistry, 2007Co-Authors: Isabel Sanchezalonso, Antonio Jimenezescrig, Fulgencio Sauracalixto, A J BorderiasAbstract:Abstract The effect of grape antioxidant dietary fibre (GADF) addition to Minced Fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at −20 °C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in Minced horse mackerel muscle during the first 3 months of frozen storage.
Jun Ogawa - One of the best experts on this subject based on the ideXlab platform.
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effects of alkyl gallates fatty acids and acylglycerols on the growth of the psychrotolerant bacterium sporosarcina sp s92h
Biocatalysis and agricultural biotechnology, 2019Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Ryota Nakatsuji, Michiki Takeuchi, Jun OgawaAbstract:Abstract Sporosarcina species are psychrotolerant endospore-forming bacteria that are predominantly isolated from processed Minced Fish meat (surimi). Their levels should be controlled to maintain the quality of surimi-based food products. Our previous study suggested that the fatty acid composition of the cell membrane is an important factor for the growth of Sporosarcina species under cold conditions. In this study, we examined the effects of alkyl gallates, fatty acids, and acylglycerols on the growth of Sporosarcina sp. S92h in TSB medium at 10 °C and 30 °C. The results illustrated that the alkyl gallates isoamyl gallate, octyl gallate, and lauryl gallate; the fatty acids oleic acid, linoleic acid, and α-linolenic acid; and the acylglycerol monolaurin inhibited the growth of Sporosarcina sp. S92h for 10 days at 10 °C at a concentration of 0.2 mM. We found that compounds that exerted significant growth-inhibitory effects have similar molecular weights (range, 240.3–338.4) and ACD/LogP values (range, 3.48–7.70). These data will be useful for exploring more effective compounds to inhibit the growth of Sporosarcina species and contribute to quality control for surimi-based foods.
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modulation of fatty acid composition and growth in sporosarcina species in response to temperatures and exogenous branched chain amino acids
Applied Microbiology and Biotechnology, 2017Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Psychrotolerant endospore-forming Sporosarcina species have been predominantly isolated from Minced Fish meat (surimi), which is stored under refrigeration after heat treatment. To develop a better method for preserving surimi-based food products, we studied the growth and fatty acid compositions of the isolated strain S92h as well as Sporosarcina koreensis and Sporosarcina aquimarina at cold and moderate temperatures. The growth rates of strain S92h and S. koreensis were the fastest and slowest at cold temperatures, respectively, although these strains grew at a similar rate at moderate temperatures. In all three strains, the proportions of anteiso-C15:0 and unsaturated fatty acids (UFAs) were significantly higher at cold temperatures than at moderate temperatures. Furthermore, supplementation with valine, leucine, and isoleucine resulted in proportional increases in iso-C16:0, iso-C15:0, and anteiso-C15:0, respectively, among the fatty acid compositions of these strains. The proportions of the UFAs were also altered by the supplementation. At cold temperatures, the growth rates of strain S92h and S. koreensis, but not of S. aquimarina, were affected by supplementation with leucine. Supplementation with isoleucine enhanced the growth of S. koreensis at cold temperatures but not that of the other strains. Valine did not affect the growth of any strain. These results indicate that anteiso-C15:0 and UFAs both play important roles in the cold tolerance of the genus Sporosarcina and that these bacteria modulate their fatty acid compositions in response to the growth environment.
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isolation and characterization of psychrotolerant endospore forming sporosarcina species associated with Minced Fish meat surimi
International Journal of Food Microbiology, 2015Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Abstract We studied the changes of resident microbiota in surimi—Minced Fish meat—during heat-treatment and subsequent cold-storage via the sequencing of partial 16S rRNA gene. Raw surimi made from Alaska pollock, pike conger, and white croaker was contaminated with 104 to 106 CFU/g of various non-endospore-forming bacteria. Immediately after heat-treatment, the bacterial counts were significantly reduced to less than 1 CFU/g, and only endospore-forming bacteria, identified as Bacillus species were retrieved. Subsequently, the bacterial counts increased up to 10 to 105 CFU/g in the heated surimi after refrigerated storage at 5 °C for 2 weeks or at 10 °C for 1 week. Most of the isolates from the refrigerated surimi were identified as Sporosarcina species. The Sporosarcina isolates have an increased ability to grow at 10 °C than the isolates related to the other endospore-forming bacteria, such as Bacillus, Lysinibacillus, and Paenibacillus species. Endospores of the Sporosarcina isolates were able to germinate and proliferate in a Fish-paste product model system stored at 10 °C within 8 days. In order to study the cold-adaptation mechanism of Sporosarcina species, the fatty acid composition of the isolates was analyzed. At the growth temperature of 10 °C, the proportions of unsaturated to saturated fatty acids and anteiso to iso fatty acids were higher than those at 28 °C. The alteration of the fatty acid composition suggests that Sporosarcina species adapt to cold by maintaining the fluidity of the cell membrane because unsaturated and anteiso fatty acids have lower melting points than saturated and iso fatty acids, respectively. We concluded that the endospores of Sporosarcina species are widely distributed in surimi, and that they can survive heat-treatment and proliferate during cold-storage in Fish-paste products. Controlling Sporosarcina species would contribute to improving the quality of surimi product.
Isabel Sanchezalonso - One of the best experts on this subject based on the ideXlab platform.
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the artificial digestion method underestimates the viability of anisakis simplex s l l3 present in processed Fish products
Food and Waterborne Parasitology, 2021Co-Authors: Isabel Sanchezalonso, Santiago Rodriguez, Margarita Tejada, Alfonso Navas, Miguel Gonzalezmunoz, Mercedes CarecheAbstract:Abstract This work studied the performance of the artificial digestion method in terms of recovery and viability of Anisakis simplex third-stage larvae (L3) when previous treatments given to the infected Fish muscle may accidentally render viable larvae. For that: a) hake mince was spiked with 10 L3/75g mince, frozen at −10, −15, −20, and −30 °C and immediately thawed, or stored for 12 or 24 h, and subjected to pepsin digestion; b) the mince was spiked under the same conditions, frozen at the above temperatures and thawed immediately. After manual recovery, L3 were assessed for viability, used to spike again the Minced Fish and subjected to pepsin digestion; c) the mince was spiked with 10 L3 which were: i) living (i.e. chilled), ii) freeze-surviving (live L3 had been previously recovered after freezing at −10 °C), or iii) dead (frozen at −30 °C or − 80 °C), and then subjected to pepsin digestion. Results showed that the artificial digestion method kills a significant number of larvae that may have survived freezing and thus may underestimate the number of viable larvae in a given batch. The method may also underestimate the infection level of Fish batches containing dead larvae. It is suggested to take these limitations into account when designing digestion protocols for specific applications, especially when there is a risk of insufficiently treated or cooked Fish batches or ready-to-eat foods.
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calculation of full process freezing time in Minced Fish muscle
MethodsX, 2021Co-Authors: Francisco Javier Cuesta, Isabel Sanchezalonso, Alfonso Navas, Mercedes CarecheAbstract:Abstract The present manuscript is the expansion of the method Modelling of freezing time described in a previous paper. This modeling was used for simulating freezing times required for the inactivation of anisakids. The method described here can also be used for a number of other applications where the time or the temperature of the food needs to be modeled. In general, when a food is brought from room temperature to temperatures below − 5 ∘ C , the temperature kinetics follow three different parts which include cooling from initial temperature to the initial freezing point, freezing from the freezing point to − 5 ∘ C in the center of the food, and cooling from − 5 ∘ C to the final temperature in the center of the food. The present customized procedure is mainly based upon established estimation procedures. Following the description of the methods, an example of the calculation for freezing hake (Merluccius merluccius) mince muscle is provided for each of the phases. The method consists in the following: • Calculation of the pre freezing and sub freezing times with a similar procedure but separately since the sample has different thermo physical properties in each stage (cooling). • Calculation of the freezing time first for an infinite flat plate, and then a correction is applied for the actual geometry (finite cylinder). • The total freezing time is the sum of the three separate parts of the freezing process.
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technological effect of red grape antioxidant dietary fibre added to Minced Fish muscle
International Journal of Food Science and Technology, 2008Co-Authors: Isabel Sanchezalonso, A J BorderiasAbstract:This work has been supported by the Spanish Ministerio de Educacion y Ciencia under Projects AGL2002-04104- C04-03 and AGL2002-04104-C04-01, and by the EU under Integrated Project SEAFOODplus (Ref. FP6⁄506359).
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antioxidant protection of white grape pomace on restructured Fish products during frozen storage
Lwt - Food Science and Technology, 2008Co-Authors: Isabel Sanchezalonso, Antonio Jimenezescrig, Fulgencio Sauracalixto, A J BorderiasAbstract:Abstract White grape antioxidant dietary fibre (WGDF) was obtained from white grape ( Vitis vinifera , var. Airen) pomace from wine production. The antioxidant capacity of WGDF was determined in Minced Fish muscle (MFM) during frozen storage. Concentrations of 0, 2, and 4% WGDF ((0-WGDF), (2-WGDF), and (4-WGDF) respectively) were added to MFM samples. Analyses were carried out immediately after preparation of samples and over 6 months of storage at −20 °C. WGDF was characterized in terms of dietary fibre (DF) (insoluble and soluble), total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were done on all the MFM samples. The addition of white grape DF considerably delayed lipid oxidation in Minced horse mackerel muscle during the frozen storage. Vacuum-packing the sample with 2% WGDF significantly enhanced the antioxidant properties of WGDF.
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physical study of Minced Fish muscle with a white grape by product added as an ingredient
Journal of Food Science, 2007Co-Authors: Isabel Sanchezalonso, Maria Teresa Solas, A J BorderiasAbstract:Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to Minced Fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at -20 degrees C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage, although electrophoretic profiles were very similar in samples with and without WGDF. The addition of WGDF to MFM made samples softer and less springy and cohesive. SEM showed good dispersion of WGDF in MFM but the matrix was more discontinuous than in the control. Water retention was significantly enhanced when WGDF was added, and the cooking yield improved. In sensory evaluation, samples containing 2% of WGDF scored highest in overall acceptance as compared with the control. Vacuum packing did not significantly affect the properties considered during frozen storage.
Kentaro Tsuda - One of the best experts on this subject based on the ideXlab platform.
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effects of alkyl gallates fatty acids and acylglycerols on the growth of the psychrotolerant bacterium sporosarcina sp s92h
Biocatalysis and agricultural biotechnology, 2019Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Ryota Nakatsuji, Michiki Takeuchi, Jun OgawaAbstract:Abstract Sporosarcina species are psychrotolerant endospore-forming bacteria that are predominantly isolated from processed Minced Fish meat (surimi). Their levels should be controlled to maintain the quality of surimi-based food products. Our previous study suggested that the fatty acid composition of the cell membrane is an important factor for the growth of Sporosarcina species under cold conditions. In this study, we examined the effects of alkyl gallates, fatty acids, and acylglycerols on the growth of Sporosarcina sp. S92h in TSB medium at 10 °C and 30 °C. The results illustrated that the alkyl gallates isoamyl gallate, octyl gallate, and lauryl gallate; the fatty acids oleic acid, linoleic acid, and α-linolenic acid; and the acylglycerol monolaurin inhibited the growth of Sporosarcina sp. S92h for 10 days at 10 °C at a concentration of 0.2 mM. We found that compounds that exerted significant growth-inhibitory effects have similar molecular weights (range, 240.3–338.4) and ACD/LogP values (range, 3.48–7.70). These data will be useful for exploring more effective compounds to inhibit the growth of Sporosarcina species and contribute to quality control for surimi-based foods.
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modulation of fatty acid composition and growth in sporosarcina species in response to temperatures and exogenous branched chain amino acids
Applied Microbiology and Biotechnology, 2017Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Psychrotolerant endospore-forming Sporosarcina species have been predominantly isolated from Minced Fish meat (surimi), which is stored under refrigeration after heat treatment. To develop a better method for preserving surimi-based food products, we studied the growth and fatty acid compositions of the isolated strain S92h as well as Sporosarcina koreensis and Sporosarcina aquimarina at cold and moderate temperatures. The growth rates of strain S92h and S. koreensis were the fastest and slowest at cold temperatures, respectively, although these strains grew at a similar rate at moderate temperatures. In all three strains, the proportions of anteiso-C15:0 and unsaturated fatty acids (UFAs) were significantly higher at cold temperatures than at moderate temperatures. Furthermore, supplementation with valine, leucine, and isoleucine resulted in proportional increases in iso-C16:0, iso-C15:0, and anteiso-C15:0, respectively, among the fatty acid compositions of these strains. The proportions of the UFAs were also altered by the supplementation. At cold temperatures, the growth rates of strain S92h and S. koreensis, but not of S. aquimarina, were affected by supplementation with leucine. Supplementation with isoleucine enhanced the growth of S. koreensis at cold temperatures but not that of the other strains. Valine did not affect the growth of any strain. These results indicate that anteiso-C15:0 and UFAs both play important roles in the cold tolerance of the genus Sporosarcina and that these bacteria modulate their fatty acid compositions in response to the growth environment.
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isolation and characterization of psychrotolerant endospore forming sporosarcina species associated with Minced Fish meat surimi
International Journal of Food Microbiology, 2015Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Abstract We studied the changes of resident microbiota in surimi—Minced Fish meat—during heat-treatment and subsequent cold-storage via the sequencing of partial 16S rRNA gene. Raw surimi made from Alaska pollock, pike conger, and white croaker was contaminated with 104 to 106 CFU/g of various non-endospore-forming bacteria. Immediately after heat-treatment, the bacterial counts were significantly reduced to less than 1 CFU/g, and only endospore-forming bacteria, identified as Bacillus species were retrieved. Subsequently, the bacterial counts increased up to 10 to 105 CFU/g in the heated surimi after refrigerated storage at 5 °C for 2 weeks or at 10 °C for 1 week. Most of the isolates from the refrigerated surimi were identified as Sporosarcina species. The Sporosarcina isolates have an increased ability to grow at 10 °C than the isolates related to the other endospore-forming bacteria, such as Bacillus, Lysinibacillus, and Paenibacillus species. Endospores of the Sporosarcina isolates were able to germinate and proliferate in a Fish-paste product model system stored at 10 °C within 8 days. In order to study the cold-adaptation mechanism of Sporosarcina species, the fatty acid composition of the isolates was analyzed. At the growth temperature of 10 °C, the proportions of unsaturated to saturated fatty acids and anteiso to iso fatty acids were higher than those at 28 °C. The alteration of the fatty acid composition suggests that Sporosarcina species adapt to cold by maintaining the fluidity of the cell membrane because unsaturated and anteiso fatty acids have lower melting points than saturated and iso fatty acids, respectively. We concluded that the endospores of Sporosarcina species are widely distributed in surimi, and that they can survive heat-treatment and proliferate during cold-storage in Fish-paste products. Controlling Sporosarcina species would contribute to improving the quality of surimi product.
Hideaki Nagano - One of the best experts on this subject based on the ideXlab platform.
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effects of alkyl gallates fatty acids and acylglycerols on the growth of the psychrotolerant bacterium sporosarcina sp s92h
Biocatalysis and agricultural biotechnology, 2019Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Ryota Nakatsuji, Michiki Takeuchi, Jun OgawaAbstract:Abstract Sporosarcina species are psychrotolerant endospore-forming bacteria that are predominantly isolated from processed Minced Fish meat (surimi). Their levels should be controlled to maintain the quality of surimi-based food products. Our previous study suggested that the fatty acid composition of the cell membrane is an important factor for the growth of Sporosarcina species under cold conditions. In this study, we examined the effects of alkyl gallates, fatty acids, and acylglycerols on the growth of Sporosarcina sp. S92h in TSB medium at 10 °C and 30 °C. The results illustrated that the alkyl gallates isoamyl gallate, octyl gallate, and lauryl gallate; the fatty acids oleic acid, linoleic acid, and α-linolenic acid; and the acylglycerol monolaurin inhibited the growth of Sporosarcina sp. S92h for 10 days at 10 °C at a concentration of 0.2 mM. We found that compounds that exerted significant growth-inhibitory effects have similar molecular weights (range, 240.3–338.4) and ACD/LogP values (range, 3.48–7.70). These data will be useful for exploring more effective compounds to inhibit the growth of Sporosarcina species and contribute to quality control for surimi-based foods.
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modulation of fatty acid composition and growth in sporosarcina species in response to temperatures and exogenous branched chain amino acids
Applied Microbiology and Biotechnology, 2017Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Psychrotolerant endospore-forming Sporosarcina species have been predominantly isolated from Minced Fish meat (surimi), which is stored under refrigeration after heat treatment. To develop a better method for preserving surimi-based food products, we studied the growth and fatty acid compositions of the isolated strain S92h as well as Sporosarcina koreensis and Sporosarcina aquimarina at cold and moderate temperatures. The growth rates of strain S92h and S. koreensis were the fastest and slowest at cold temperatures, respectively, although these strains grew at a similar rate at moderate temperatures. In all three strains, the proportions of anteiso-C15:0 and unsaturated fatty acids (UFAs) were significantly higher at cold temperatures than at moderate temperatures. Furthermore, supplementation with valine, leucine, and isoleucine resulted in proportional increases in iso-C16:0, iso-C15:0, and anteiso-C15:0, respectively, among the fatty acid compositions of these strains. The proportions of the UFAs were also altered by the supplementation. At cold temperatures, the growth rates of strain S92h and S. koreensis, but not of S. aquimarina, were affected by supplementation with leucine. Supplementation with isoleucine enhanced the growth of S. koreensis at cold temperatures but not that of the other strains. Valine did not affect the growth of any strain. These results indicate that anteiso-C15:0 and UFAs both play important roles in the cold tolerance of the genus Sporosarcina and that these bacteria modulate their fatty acid compositions in response to the growth environment.
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isolation and characterization of psychrotolerant endospore forming sporosarcina species associated with Minced Fish meat surimi
International Journal of Food Microbiology, 2015Co-Authors: Kentaro Tsuda, Hideaki Nagano, Akinori Ando, Jun Shima, Jun OgawaAbstract:Abstract We studied the changes of resident microbiota in surimi—Minced Fish meat—during heat-treatment and subsequent cold-storage via the sequencing of partial 16S rRNA gene. Raw surimi made from Alaska pollock, pike conger, and white croaker was contaminated with 104 to 106 CFU/g of various non-endospore-forming bacteria. Immediately after heat-treatment, the bacterial counts were significantly reduced to less than 1 CFU/g, and only endospore-forming bacteria, identified as Bacillus species were retrieved. Subsequently, the bacterial counts increased up to 10 to 105 CFU/g in the heated surimi after refrigerated storage at 5 °C for 2 weeks or at 10 °C for 1 week. Most of the isolates from the refrigerated surimi were identified as Sporosarcina species. The Sporosarcina isolates have an increased ability to grow at 10 °C than the isolates related to the other endospore-forming bacteria, such as Bacillus, Lysinibacillus, and Paenibacillus species. Endospores of the Sporosarcina isolates were able to germinate and proliferate in a Fish-paste product model system stored at 10 °C within 8 days. In order to study the cold-adaptation mechanism of Sporosarcina species, the fatty acid composition of the isolates was analyzed. At the growth temperature of 10 °C, the proportions of unsaturated to saturated fatty acids and anteiso to iso fatty acids were higher than those at 28 °C. The alteration of the fatty acid composition suggests that Sporosarcina species adapt to cold by maintaining the fluidity of the cell membrane because unsaturated and anteiso fatty acids have lower melting points than saturated and iso fatty acids, respectively. We concluded that the endospores of Sporosarcina species are widely distributed in surimi, and that they can survive heat-treatment and proliferate during cold-storage in Fish-paste products. Controlling Sporosarcina species would contribute to improving the quality of surimi product.